Adsorption kinetics and dilatational rheological properties of recombinant Pea Albumin-2 at the oil-water interface

Insights into the Pickering emulsions stabilized by yeast dietary fiber: Interfacial adsorption kinetics, rheological characteristics, and stabilization mechanisms

This study developed Pickering emulsions based on yeast dietary fiber (YDF) and investigated the interfacial adsorption kinetics of YDF, rheological properties and stabilization mechanisms of emulsions. Results indicated that increasing YDF concentration enhanced its diffusion and rearrangement at the oil-water interface. At a concentration of 8 %, YDF exhibited the highest diffusion rate (0.1406 mN·m-1·s-0.5) and rearrangement rate (18.8 s-1). The emulsion stabilized at this concentration had the smallest droplet size (1.55 μm) and the slowest droplet migration rate (0.34 mm/h), effectively suppressing droplet aggregation due to collisions and thereby improving the overall emulsion stability. Confocal laser scanning microscopy results confirmed that emulsion stability relied on the co-adsorption of proteins and polysaccharides from YDF at the interface, with proteins primarily adsorbed at the oil-water interface and polysaccharides responsible for the continuous phase network formation. This study demonstrates YDF's potential as an emulsion stabilizer and elucidates the stabilization mechanism of YDF-induced emulsion.

Thermostable conformational transition unfavorable to the foaming stability of ovalbumin: Emphasizing structure and function relationship

Storage of shell eggs converts natural ovalbumin (N-OVA) into its more thermostable forms (S-OVA). This conversion may be associated with deterioration in the foaming properties of the stored shell egg. Thus, the foaming behavior of N-OVA and S-OVA, especially their performance at different pH conditions, was conducted. Compared with N-OVA, S-OVA improved foaming ability by 29.04 % at pH 3.0 and exhibited rough foam. Regarding foaming stability, the conversion of N-OVA to S-OVA had a pronounced reduction effect, with foaming stability significantly decreasing by 28.48 %-100.00 % in pH 3.0-9.0. The spectroscopic analysis revealed that the alteration in the foaming properties of OVA was fundamentally attributed to its conformational change. Thermostable conformational transition provided S-OVA with smaller particle sizes, more flexible conformations, higher surface charge, and higher surface hydrophobicity. S-OVA at pH 3.0 showed a higher surface activity, indicating superior foaming ability. Moreover, N-OVA and S-OVA formed stiff and solid-like interfaces. Notably, N-OVA exhibited higher dilatational and elastic modulus, indicating a more compact and stable adsorption layer at air-water interface. Overall, thermostable conformational transition improved the interfacial activity of OVA and enhanced its foaming ability; however, overactive proteins were detrimental to the stabilization of its interfacial films.

Study on the Thermal Stability of the Sweet-Tasting Protein Brazzein Based on Its Structure-Sweetness Relationship

Brazzein (Brz) is a sweet-tasting protein composed of 54 amino acids and is considered as a potential sugar substitute. The current methods for obtaining brazzein are complicated, and limited information is available regarding its thermal stability. In this study, we successfully expressed recombinant brazzein, achieving a sweetness threshold of 15.2 μg/mL. Subsequently, we conducted heat treatments at temperatures of 80, 90, 95, and 100 °C for a duration of 2 h to investigate the structural changes in the protein. Furthermore, we employed hydrogen-deuterium exchange coupled to mass spectrometry (HDX-MS) to analyze the effect of heating on the protein structure-sweetness relationships. Our results indicated that the thermal inactivation process primarily affects residues 6-14 and 36-45 of brazzein, especially key residues Tyr8, Tyr11, Ser14, Glu36, and Arg43, which are closely associated with its sweetness. These findings have significant implications for improving the thermal stability of brazzein.

Structural properties of pea proteins (Pisum sativum) for sustainable food matrices

Pea proteins are widely used as a food ingredient, especially in sustainable food formulations. The seed itself consists of many proteins with different structures and properties that determine their structure-forming properties in food matrices, such as emulsions, foams, and gels. This review discusses the current insights into the structuring properties of pea protein mixtures (concentrates, isolates) and the resulting individual fractions (globulins, albumins). The structural molecular features of the proteins found in pea seeds are discussed and based on this information, different structural length scales relevant to foods are reviewed. The main finding of this article is that the different pea proteins are able to form and stabilize structural components found in foods such as air-water and oil-water interfaces, gels, and anisotropic structures. Current research reveals that each individual protein fraction has unique structure-forming properties and that tailored breeding and fractionation processes will be required to optimize these properties. Especially the use of albumins, globulins, and mixed albumin-globulins proved to be useful in specific food structures such as foams, emulsions, and self-coacervation, respectively. These new research findings will transform how pea proteins are processed and being used in novel sustainable food formulations in the future.

The Conformational Changes of Bovine Serum Albumin at the Air/Water Interface: HDX-MS and Interfacial Rheology Analysis

The characterization and dynamics of protein structures upon adsorption at the air/water interface are important for understanding the mechanism of the foamability of proteins. Hydrogen-deuterium exchange, coupled with mass spectrometry (HDX-MS), is an advantageous technique for providing conformational information for proteins. In this work, an air/water interface, HDX-MS, for the adsorbed proteins at the interface was developed. The model protein bovine serum albumin (BSA) was deuterium-labeled at the air/water interface in situ for different predetermined times (10 min and 4 h), and then the resulting mass shifts were analyzed by MS. The results indicated that peptides 54-63, 227-236, and 355-366 of BSA might be involved in the adsorption to the air/water interface. Moreover, the residues L55, H63, R232, A233, L234, K235, A236, R359, and V366 of these peptides might interact with the air/water interface through hydrophobic and electrostatic interactions. Meanwhile, the results showed that conformational changes of peptides 54-63, 227-236, and 355-366 could lead to structural changes in their surrounding peptides, 204-208 and 349-354, which could cause the reduction of the content of helical structures in the rearrangement process of interfacial proteins. Therefore, our air/water interface HDX-MS method could provide new and meaningful insights into the spatial conformational changes of proteins at the air/water interface, which could help us to further understand the mechanism of protein foaming properties.

Recovery and Utilization of Pea Albumins as Acidic Emulsion Stabilizer by Complexation with Dextran Sulfate

In this work, pea albumins (PAs) were efficiently recovered by complexation with dextran sulfate (DS), and the emulsifying ability and stability of PA/DS complexes were studied. The largest amounts of PAs (81.25%) were recovered at r = 5:1 and pH_max (pH 3.41) by forming insoluble complexes; and only soluble complexes were formed at r = 2:1 and over the whole pH range (2.0-7.0). The emulsions stabilized by PA/DS soluble complexes remained stable under acidic conditions due to the highly negatively charge (from -45.10 ± 0.40 to -57.23 ± 0.66 mV) and small particle size (0.168 ± 0.010-0.448 ± 0.004 μm), while emulsions stabilized by PAs alone generated a strong creaming and serum separation at pH 5 and 6. In terms of emulsifying stability, all PA emulsions and unheated PA/DS emulsions became unstable with different creaming index after 14 days storage. SDS-PAGE results showed that the interface adsorption proteins of unheated emulsions mainly consisted of PA1a, which was unfavorable to the stability of the interface. On the contrary, heat treatment (95 °C, 30 min) and complexation (PA/DS = 2:1) enhanced the adsorption of PA2 and lectin at the interface, inhibiting the aggregation of PA2 and lectin. This resulted in long-term stability of the PA/DS emulsions under acidic conditions.

Comparative Composition Structure and Selected Techno-Functional Elucidation of Flaxseed Protein Fractions

This study aimed to comparatively elucidate the composition structure and techno-functionality of flaxseed protein isolate (FPI), globulin (FG), and albumin (FA) fractions. The results showed that FA possessed smaller particle dimensions and superior protein solubility compared to that of FG (p < 0.05) due to the lower molecular weight and hydrophobicity. FA and FG manifested lamellar structure and nearly spherical morphology, respectively, whereas FPI exhibited small lamellar strip structure packed by the blurring spheres. The Far-UV CD, FTIR spectrum, and intrinsic fluorescence confirmed more flexible conformation of FA than that of FG, followed by FPI. The preferential retention of free phenolic acids was observed for FA, leading to excellent antioxidant activities compared with that of FG in FPI (p < 0.05). FA contributed to the foaming properties of FPI, relying on the earlier interfacial adsorption and higher viscoelastic properties. FA displayed favorable emulsifying capacity but inferior stability due to the limited interfacial adsorption and deformation, as well as loose/porous interface. By comparison, an interlayer anchoring but no direct interface coating was observed for lipid droplets constructed by FG, thereby leading to preferable emulsion stability. However, FPI produced lipid droplets with dense interface owing to the effective migration of FA and FG from bulk phase, concomitant with the easy flocculation and coalescence. Thus, the techno-functionality of flaxseed protein could be tailed by modulating the retention of albumin fraction and specific phenolic acids.