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Li Y, Zhang Z, Abbaspourrad A. Improved pH stability, heat stability, and functionality of phycocyanin after PEGylation. Int J Biol Macromol 2022; 222:1758-1767. [PMID: 36195233 DOI: 10.1016/j.ijbiomac.2022.09.261] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 09/15/2022] [Accepted: 09/28/2022] [Indexed: 11/30/2022]
Abstract
Phycocyanin (PC), a spirulina-derived protein-chromophore complex, suffers from poor techno-functional properties and is highly susceptible to aggregation and color changes upon heating and pH fluctuations. We tackled these issues by modifying PC via PEGylation. Electrophoresis and Fourier transform infrared spectroscopy proved successful conjugation of methoxy PEG (mPEG) chains on PC after PEGylation. Circular dichroism indicated highly ordered folding states adopted by PEGylated PC, which we attributed to the mPEG chains on the protein surface that sterically stabilized the protein structure. Consequently, the mPEG-PC conjugates exhibited high blue color intensity and improved thermodynamic stability. Further, benefit from an electrostatic shielding effect of mPEG chains, surface charges of PEGylated PC were neutralized over pH 2-9 and the blue hue of PC was stabilized against pH variations. Additionally, the flexible and hydrophilic mPEG polymers on the PC surface promoted protein-protein and protein-water interactions. PEGylated PC thus gained increased protein solubility, techno-functionality (emulsifying, foaming, and gelling performance), and antioxidant activities, when compared to unmodified PC. Heat-induced gels formed by mPEG-PC conjugates exhibited increased stiffness, higher water retention, and weak gel-type rheological properties. After PEGylation, the improved functional properties, bioactivity, and color stability against heat and pH fluctuations will facilitate food and pharmaceutical applications of PC.
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Affiliation(s)
- Ying Li
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA
| | - Zhong Zhang
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA.
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2
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Xu FY, Lin JW, Wang R, Chen BR, Li J, Wen QH, Zeng XA. Succinylated whey protein isolate-chitosan core-shell composite particles as a novel carrier: Self-assembly mechanism and stability studies. Food Res Int 2022; 160:111695. [PMID: 36076398 DOI: 10.1016/j.foodres.2022.111695] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 06/14/2022] [Accepted: 07/12/2022] [Indexed: 02/07/2023]
Abstract
Single protein [whey protein isolate (WPI) or succinylated whey protein isolate (SWPI)] and composite particles of proteins with chitosan (CS) were tested for their ability to encapsulate and protect curcumin (CUR). Combining protein and CS resulted in changes in zeta-potential and surface hydrophobicity, particularly in the SWPI-H (high degree of succinylation, 90 %) and CS composite particle (H-CS). Furthermore, the secondary and tertiary structures were dramatically altered using Fourier transform infrared (FTIR), circular dichroism (CD), and X-ray diffraction (XRD). Scanning electron microscopy (SEM) and atomic force microscope (AFM) analyses revealed that H-CS exhibited a soft core-rigid shell morphology due to electrostatic interactions, hydrophobic interactions, and H-bond interactions. Fluorescence quenching results demonstrated that H-CS had a higher binding constant (K, 1.69 ×104 M-1) and encapsulation effectiveness (EE, 88.3 %) of CUR. Because of increased binding sites and steric hindrance, CUR was stabilized more effectively in H-CS in photostability and thermostability tests,. These results show that SWPI-CS composite particles can be utilized to build a protection system for water-insoluble nutritional supplements.
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Affiliation(s)
- Fei-Yue Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Jia-Wei Lin
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Rui Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Bo-Ru Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Jian Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong 528225, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Qing-Hui Wen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; School of Food Science and Engineering, Foshan University, Foshan, Guangdong 528011, China; Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong 528225, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
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3
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Succinylation Modified Ovalbumin: Structural, Interfacial, and Functional Properties. Foods 2022; 11:foods11182724. [PMID: 36140852 PMCID: PMC9497935 DOI: 10.3390/foods11182724] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 08/26/2022] [Accepted: 09/02/2022] [Indexed: 12/04/2022] Open
Abstract
In this study, ovalbumin (OVA) was succinylated with the addition of different levels of succinic anhydride, and the structural and functional properties of succinylated OVA (SOVA) were investigated. SDS−PAGE and FTIR spectrum confirmed the covalent attachment of the succinyl group to OVA. Thermal stability and the absolute value of zeta potential (pH 6.0) of SOVA were enhanced by 14.90% and 76.77% higher than that of the native OVA (NOVA), respectively. Circular dichroism (CD) spectra demonstrated that the succinylation decreased the α−helix and increased β−sheet content to 21.31% and 43.28%, respectively. The content of free sulfhydryl groups increased and intrinsic fluorescence spectra suggested the SOVA became more unfolded and flexible as the degree of succinylation enhanced. Furthermore, succinylation effectively enhanced the solubility and decreased the interface tension (oil−water and air−water interface) of OVA. Compared to NOVA, the emulsifying activity and stability of SOVA were increased by 1.6 times and 1.2 times, respectively, and foaming capacity and stability were enhanced by 2.7 times and 1.5 times, respectively.
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Rojas-Candelas LE, Chanona-Pérez JJ, Méndez JVM, Morales-Hernández JA, Benavides HAC. Characterization of Structural Changes of Casein Micelles at Different PH Using Microscopy and Spectroscopy Techniques. MICROSCOPY AND MICROANALYSIS : THE OFFICIAL JOURNAL OF MICROSCOPY SOCIETY OF AMERICA, MICROBEAM ANALYSIS SOCIETY, MICROSCOPICAL SOCIETY OF CANADA 2022; 28:1-10. [PMID: 35156608 DOI: 10.1017/s1431927622000162] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
This study aimed to evaluate the influence of pH changes on morphometric parameters of casein micelles and a general overview of their conformational structure through microscopy techniques, Raman spectroscopy and multivariate analysis. It was found that casein micelles morphology and protein secondary structure depend strongly upon pH. The changes of arithmetic average roughness (Ra), size, and shape of casein micelles at different pH are properly characterized by atomic force and cryo-transmission electron microscopy. Morphometric changes of casein micelles were correlated correctly with folding and unfolding of casein molecules as evaluated by Raman spectroscopy when the pH was varied. The novelty of this contribution consists in demonstrating that there is a close structure-functionality relationship between the morphometric parameters of proteins and their secondary structure. Knowledge about casein micelles can help improve their use of its diverse applications.
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Affiliation(s)
- Liliana Edith Rojas-Candelas
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq, Cda, Miguel Stampa s/n, C.P. 07738Mexico City, Mexico
| | - José Jorge Chanona-Pérez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq, Cda, Miguel Stampa s/n, C.P. 07738Mexico City, Mexico
| | - Juan Vicente Méndez Méndez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq, Cda, Miguel Stampa s/n, C.P. 07738Mexico City, Mexico
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional, Luis Enrique Erro s/n, Zacatenco, Gustavo A. Madero, C.P. 07738Mexico City, Mexico
| | - José Antonio Morales-Hernández
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A. C. Av Normalistas #800, Guadalajara, Jalisco, México
| | - Héctor Alfredo Calderón Benavides
- Instituto Politécnico Nacional. Escuela Superior de Física y Matemáticas, Av. Instituto Politécnico Nacional Edificio 9, U. Profesional Adolfo Lopez Mateos, Gustavo A. Madero, C.P. 07738Mexico City, Mexico
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5
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Wang Y, Wang H, Yang J, Yang M. Study on process of Yak and Holstein casein‐glucose Maillard reaction and functional properties of their products. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16373] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Yucheng Wang
- College of Science Gansu Agricultural University Lanzhou 730070 China
- Institute of Agricultural Resources Chemistry and Application Gansu Agricultural University Lanzhou 730070 China
| | - Haixia Wang
- College of Science Gansu Agricultural University Lanzhou 730070 China
- Institute of Agricultural Resources Chemistry and Application Gansu Agricultural University Lanzhou 730070 China
| | - Jitao Yang
- College of Science Gansu Agricultural University Lanzhou 730070 China
- Institute of Agricultural Resources Chemistry and Application Gansu Agricultural University Lanzhou 730070 China
| | - Min Yang
- College of Science Gansu Agricultural University Lanzhou 730070 China
- Institute of Agricultural Resources Chemistry and Application Gansu Agricultural University Lanzhou 730070 China
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6
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7
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Qin Y, Cheng M, Wang L, Huang M, Wang J, Wang C. Comparative study on the microstructure and functional properties of casein in goat milk processed by different methods. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yusi Qin
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan250353China
| | - Ming Cheng
- Qingdao Research Institute of Husbandry and Veterinary Qingdao266100China
| | - Linlin Wang
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan250353China
| | - Mengyao Huang
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan250353China
| | - Jianmin Wang
- College of Animal Science and Veterinary Medicine Shandong Agricultural University Taian271018China
| | - Cunfang Wang
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan250353China
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8
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Hu G, Batool Z, Cai Z, Liu Y, Ma M, Sheng L, Jin Y. Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcumin. Food Chem 2021; 355:129635. [PMID: 33780798 DOI: 10.1016/j.foodchem.2021.129635] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 02/28/2021] [Accepted: 03/13/2021] [Indexed: 12/22/2022]
Abstract
In this study, we evaluated potential usage of acylated ovalbumin (AOVA) nanogels fabricated via acylation modification and heat-induced self-assembly process as novel delivery systems for curcumin. Compared to native ovalbumin (NOVA) nanogels without chemical acylation, the obtained AOVA nanogels have shown smaller average hydrodynamic diameter (155.73 nm), relatively uniform size distribution (polydispersity index around 0.28), enhanced negative surface charge (-24.3 mV), and an improved stability under the conditions of high ionic strength, different pH and storage time. Moreover, AOVA nanogels exhibited a remarkable conformational change in secondary and tertiary structures, improved surface hydrophobicity, and increased free sulfhydryl content compared with NOVA nanogels. Moreover, curcumin encapsulated in AOVA nanogels displayed higher encapsulation efficiency (93.64%) and slower sustained release under simulated gastrointestinal conditions as compared with NOVA nanogels. Hence, we have suggested that AOVA nanogels successfully fabricated with improved physicochemical properties as a novel ideal carrier for hydrophobic active compounds.
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Affiliation(s)
- Gan Hu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Zahra Batool
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Zhaoxia Cai
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Yuanyuan Liu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Meihu Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
| | - Long Sheng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
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9
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Yang M, Wei Y, Ashokkumar M, Qin J, Han N, Wang Y. Effect of ultrasound on binding interaction between emodin and micellar casein and its microencapsulation at various temperatures. ULTRASONICS SONOCHEMISTRY 2020; 62:104861. [PMID: 31796325 DOI: 10.1016/j.ultsonch.2019.104861] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 10/08/2019] [Accepted: 11/01/2019] [Indexed: 05/26/2023]
Abstract
Emodin is a bioactive compound with strong anti-inflammatory and antioxidant properties. Micellar casein is casein concentrates close to the native state of casein micelles. The interaction of emodin and micellar casein under heat treatment in the absence and presence of ultrasound was investigated, and the properties of microencapsulated emodin in micellar casein were compared. Fluorescence experiments proved that the major interaction between emodin and micellar casein was through hydrophobic forces under heat treatment in the absence and presence of ultrasound. However, ΔH, ΔS and ΔG of emodin-casein complexation without sonication were higher than those with sonication, in contradiction to binding constants. The particle sizes of emodin-casein complexes in the presence of ultrasound were smaller than those without sonication, while the specific surface area showed an opposite trend. As to encapsulation, emodin-casein capsules under heat-sonication treatment showed higher antioxidant properties than those of heat treatment alone under similar experimental conditions. Interestingly, micellar casein-emodin encapsulation in the presence of ultrasound showed a lower release rate of emodin in gastrointestinal conditions than that without ultrasound at the emdoin concentration of 10 μmol per gram casein. Ultrasound has been shown to be a potential processing technology for customizing the release kinetics of bioactive compounds.
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Affiliation(s)
- Min Yang
- College of Veterinary Medicine, Gansu Agricultural University, Lanzhou 730070, China; College of Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Yanming Wei
- College of Veterinary Medicine, Gansu Agricultural University, Lanzhou 730070, China.
| | | | - Juanjuan Qin
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Na Han
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Yucheng Wang
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
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10
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Agarwal A, Pathera AK, Kaushik R, Kumar N, Dhull SB, Arora S, Chawla P. Succinylation of milk proteins: Influence on micronutrient binding and functional indices. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.016] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Yang J, Yang M, Qin J, Zeng Q, Wang Y, Han N. Effect of ultrasound on the structural characteristics of fresh skim milk. FOOD SCI TECHNOL INT 2019; 26:222-230. [PMID: 31640420 DOI: 10.1177/1082013219879257] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The structural changes of skim milk caused by sonication were evaluated by particle size, zeta-potential, turbidity, scanning electron microscopy, Fourier transform infrared spectroscopy, and intrinsic and 8-anilino-1-naphthalenesulfonic acid sodium salt fluorescence properties. The results showed that the particle size and zeta-potential of skim milk remained constant with 1 min ultrasonication, and increased significantly when the duration of sonication was extended to 3 min. With 3-10 min ultrasonic treatment, the diameter and net charge of particles in skim milk changed scarcely. According to the topography, the integrity of casein micelles was not damaged by 30 min sonication, but the turbidity decreased sharply with sonication above 5 min. The secondary structure of protein in skim milk changed after 1 min sonication, shown by a significant increase of α-helix content and decrease in the irregularity of β-sheet. The intrinsic fluorescence intensity of skim milk with 1 min sonication increased dramatically with a shift in the maximum emission wavelength. The fluorescence properties revealed that the spatial structure of protein in skim milk changed by sonication.
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Affiliation(s)
- Jitao Yang
- College of Science, Institute of Agricultural Resources Chemistry and Application, Gansu Agricultural University, Lanzhou, China
| | - Min Yang
- College of Science, Institute of Agricultural Resources Chemistry and Application, Gansu Agricultural University, Lanzhou, China
| | - Juanjuan Qin
- College of Science, Institute of Agricultural Resources Chemistry and Application, Gansu Agricultural University, Lanzhou, China
| | - Qiubing Zeng
- College of Science, Institute of Agricultural Resources Chemistry and Application, Gansu Agricultural University, Lanzhou, China
| | - Yucheng Wang
- College of Science, Institute of Agricultural Resources Chemistry and Application, Gansu Agricultural University, Lanzhou, China
| | - Na Han
- College of Science, Institute of Agricultural Resources Chemistry and Application, Gansu Agricultural University, Lanzhou, China
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12
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He D, Lv Y, Tong Q. Succinylation Improves the Thermal Stability of Egg White Proteins. Molecules 2019; 24:molecules24203783. [PMID: 31640198 PMCID: PMC6832609 DOI: 10.3390/molecules24203783] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2019] [Revised: 10/17/2019] [Accepted: 10/18/2019] [Indexed: 01/18/2023] Open
Abstract
Succinylation can improve the thermal stability of various proteins. In this study, succinylated egg white protein (SEWP) samples with different succinylation degrees were prepared by adding various succinic anhydride additives to egg white protein (EWP). The thermal stability of SEWP and the conformational structure under various succinylation degrees were investigated. With the increase in succinylation degree, the turbidity of heated SEWP solution (90 °C for 30 min) markedly declined. The heated SEWP solution with high succinylation degree (37.63%, 66.57%, and 72.37%) was transparent. Moreover, the result of differential scanning calorimetry confirmed that the thermal stability of succinylated EWP increased. The results of intrinsic fluorescence spectra and Fourier-transform infrared spectroscopy illustrate that succinylation changed the conformational structure of EWP. Succinylation increased the electrostatic repulsion and decreased the surface hydrophobicity, and it changed the aggregation morphology of EWP. Cross-linked spherical aggregates of low succinylation degree transformed to thready aggregates of a high succinylation degree. Thus, succinylation improved the thermal stability of EWP.
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Affiliation(s)
- Dabo He
- College of Food Science and Engineering, Beijing University of Agriculture, 7 Beinong Lu, Changping District, Beijing 102206, China.
| | - Ying Lv
- College of Food Science and Engineering, Beijing University of Agriculture, 7 Beinong Lu, Changping District, Beijing 102206, China.
| | - Qigen Tong
- College of Food Science and Engineering, Beijing University of Agriculture, 7 Beinong Lu, Changping District, Beijing 102206, China.
- Beijing Engineering Research Center of Egg Safety Production and Processing, Beijing 100094, China.
- Beijing Laboratory for Food Quality and Safety, Beijing 100022, China.
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13
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Yang M, Zhang G, Yang J, Sun D, Wen P, Zhang W. Effect of pH on dissociation of casein micelles in yak skim milk. J Dairy Sci 2018; 101:2998-3007. [DOI: 10.3168/jds.2017-13653] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2017] [Accepted: 11/26/2017] [Indexed: 11/19/2022]
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14
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Wang K, Sun DW, Pu H, Wei Q. Principles and applications of spectroscopic techniques for evaluating food protein conformational changes: A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.06.015] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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15
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Succinate, an intermediate in metabolism, signal transduction, ROS, hypoxia, and tumorigenesis. BIOCHIMICA ET BIOPHYSICA ACTA-BIOENERGETICS 2016; 1857:1086-1101. [PMID: 26971832 DOI: 10.1016/j.bbabio.2016.03.012] [Citation(s) in RCA: 318] [Impact Index Per Article: 39.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/18/2016] [Revised: 03/06/2016] [Accepted: 03/07/2016] [Indexed: 12/31/2022]
Abstract
Succinate is an important metabolite at the cross-road of several metabolic pathways, also involved in the formation and elimination of reactive oxygen species. However, it is becoming increasingly apparent that its realm extends to epigenetics, tumorigenesis, signal transduction, endo- and paracrine modulation and inflammation. Here we review the pathways encompassing succinate as a metabolite or a signal and how these may interact in normal and pathological conditions.(1).
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