Effect of peptide secondary structure on adsorption and adsorbed film properties

Egg white protein addition induces protein aggregation and fibrous structure formation of textured wheat gluten

The effect of egg white protein addition on the fibrous structure and protein aggregation of textured wheat gluten (TWG) extrudates was investigated. The hardness, springiness, chewiness, and degree of texturization of TWG significantly increased with the addition of egg white protein. Analysis of morphological characteristics showed a positive effect of egg white protein on the formation of the fibrous structure of TWG. The results of size-exclusion high performance liquid chromatography (SE-HPLC) indicated that the egg white protein improved the degree of wheat gluten aggregation, and the analysis of the protein intermolecular forces proved that disulfide bonds were the main contributor to the cross-linking of protein. In addition, an increase in the β-sheets also indicated an increase in protein aggregation induced by egg white protein. The addition of egg white protein promoted protein interactions and improved the fibrous structure of TWG.

The molecular insights into protein adsorption on hematite surface disclosed by in-situ ATR-FTIR/2D-COS study

Proteins are of ubiquitous interest in the Life Sciences but are of interest in the Geosciences as well because of the significant role these compounds play in the biogeochemical cycling of trace and nutrient elements. Structural changes resulting from the adsorption of proteins onto mineral surfaces may alter protein biological function and other environmental interactions. Iron oxides are major sinks of a range of environmental elements including organic compounds. In this study, the adsorption of the broadly studied model protein BSA onto the hematite mineral surface was characterized as a function of pH, ionic strength, and BSA concentration using in-situ Attenuated Total Reflection Fourier Transform Infrared (ATR-FTIR) spectroscopy. BSA lost the α-helix and gain β-sheets in the secondary structure during adsorption on hematite. BSA adsorption was maximum at pH 5, a value close to the BSA isoelectric point (~ pH 5), and lower at pH 4 and pH 7. Increasing ionic strength decreased to total BSA adsorption. Two-dimensional correlation spectroscopy analysis of the ATR-FTIR spectra revealed that higher initial BSA concentration and the consequent higher BSA surface loading enhanced BSA adsorption by protein–protein interaction, which less ordered structures changes into more compact forms decrease, hence compacting the structural arrangement and could promoting multilayers/aggregation formation on the mineral surface. The activity of enzymes following adsorption on mineral surfaces requires further study.

Secondary structures of synthetic polypeptide polymers

Synthetic peptide-based polymers can fold into different secondary structures in the same way as do proteins. This review article presents how tuning the polypeptide secondary structure could be a key step to modulate various properties in advanced polymeric materials (size, rigidity, self-assembly,etc.).