1
|
Structural and rheological behavior of β-lactoglobulins influenced by high hydrostatic pressure – From a single molecule to the aggregates. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
2
|
Characterization of the ergometric properties of commercial bioactive dairy peptides. Curr Res Food Sci 2020; 3:296-303. [PMID: 33336191 PMCID: PMC7733010 DOI: 10.1016/j.crfs.2020.11.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
Abstract
The thermodynamic properties of bioactive peptides provide insights into their functional behavior and their biological efficacy. We conducted precise analyses of the density, the ultrasonic velocity and the relative attenuation of serial dilutions of three commercial dairy peptides prepared by enzymatic methods. From these we determined the partial specific volume and the partial specific adiabatic compressibility coefficient for the peptides. At concentrations greater than ~2.5 mg mL−1, the apparent values for specific volume and adiabatic compressibility were constant, differing between the three peptides at ±3% for specific volume and ±70% for compressibility. Both specific volume and adiabatic compressibility were highly dependent on concentration, indicating the importance of precise low concentration measurements to obtain correct values for these thermodynamic parameters. From these parameters it was apparent that restructuring of water molecules around the peptides (and their associated counterions) led to compact solutes that were also incompressible. These thermodynamic analyses are critical for understanding how the properties and the beneficial effects of bioactive peptides are influenced by their chemical environment. Dissolved dairy peptide properties distinguishable from ergometric analyses. Specific volume and adiabatic compressibility evaluate bioactive peptide hydration. Commercial bioactive dairy peptides are compact and incompressible. Compactness and incompressibility of peptide affected by hydrogen-bonding amino acids. Solution concentration affects values of measured thermodynamic parameters.
Collapse
|
3
|
Boire A, Sanchez C, Morel MH, Lettinga MP, Menut P. Dynamics of liquid-liquid phase separation of wheat gliadins. Sci Rep 2018; 8:14441. [PMID: 30262869 PMCID: PMC6160421 DOI: 10.1038/s41598-018-32278-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2018] [Accepted: 08/28/2018] [Indexed: 02/08/2023] Open
Abstract
During wheat seeds development, storage proteins are synthetized and subsequently form dense protein phases, also called Protein Bodies (PBs). The mechanisms of PBs formation and the supramolecular assembly of storage proteins in PBs remain unclear. In particular, there is an apparent contradiction between the low solubility in water of storage proteins and their high local dynamics in dense PBs. Here, we probe the interplay between short-range attraction and long-range repulsion of a wheat gliadin isolate by investigating the dynamics of liquid-liquid phase separation after temperature quench. We do so using time-resolved small angle light scattering, phase contrast microscopy and rheology. We show that gliadins undergo liquid-liquid phase separation through Nucleation and Growth or Spinodal Decomposition depending on the quench depth. They assemble into dense phases but remain in a liquid-like state over an extended range of temperatures and concentrations. The analysis of phase separation kinetics reveals that the attraction strength of gliadins is in the same order of magnitude as other proteins. We discuss the respective role of competing interactions, protein intrinsic disorder, hydration and polydispersity in promoting local dynamics and providing this liquid-like behavior despite attractive forces.
Collapse
Affiliation(s)
- Adeline Boire
- UMR IATE, Université de Montpellier, Montpellier SupAgro, INRA, CIRAD, 2, Place Viala, 34060, Montpellier Cedex 1, France. .,INRA, UR1268 Biopolymers Interactions Assemblies, 44300, Nantes, France.
| | - Christian Sanchez
- UMR IATE, Université de Montpellier, Montpellier SupAgro, INRA, CIRAD, 2, Place Viala, 34060, Montpellier Cedex 1, France
| | - Marie-Hélène Morel
- UMR IATE, INRA, Université de Montpellier, Montpellier SupAgro, CIRAD, 2, Place Viala, 34060, Montpellier Cedex 1, France
| | - Minne Paul Lettinga
- Soft Condensed Matter Group ICS3, Jülich Forschungscentrum, Jülich, Germany.,Department of Physics and Astronomy, Laboratory for Soft Matter and Biophysics, KU Leuven, Celestijnenlaan 200D, B-3001, Leuven, Belgium
| | - Paul Menut
- UMR IATE, Université de Montpellier, Montpellier SupAgro, INRA, CIRAD, 2, Place Viala, 34060, Montpellier Cedex 1, France.,Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay, 91300, Massy, France
| |
Collapse
|
4
|
|
5
|
Poirier A, Banc A, Stocco A, In M, Ramos L. Multistep building of a soft plant protein film at the air-water interface. J Colloid Interface Sci 2018; 526:337-346. [DOI: 10.1016/j.jcis.2018.04.087] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2017] [Revised: 04/22/2018] [Accepted: 04/23/2018] [Indexed: 01/24/2023]
|
6
|
Jansens KJA, Brijs K, Stetefeld J, Delcour JA, Scanlon MG. Ultrasonic Characterization of Amyloid-Like Ovalbumin Aggregation. ACS OMEGA 2017; 2:4612-4620. [PMID: 31457750 PMCID: PMC6641891 DOI: 10.1021/acsomega.7b00366] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/28/2017] [Accepted: 06/29/2017] [Indexed: 06/10/2023]
Abstract
Thermal processing conditions, pH, and salt content affect the formation of egg white ovalbumin amyloid, which was investigated using high-precision measurements of ultrasonic velocity and attenuation. These were related to fluorescence and particle size measurements. Fluorescence changes indicated the formation of amyloid-like aggregates that was enhanced by increasing time-temperature treatments. The ultrasonic velocity of ovalbumin after heating at neutral pH (60 min at 70 or 80 °C) was lower than that of unheated ovalbumin, whereas the attenuation was higher. The decrease in the velocity represents increased compressibility associated with a change in the compactness of the protein, whereas changes in attenuation are due to protein conformational changes. Heating ramp studies revealed transitions at approximately 58 and 73 °C. During heating at a constant temperature, the ultrasonic velocity decreased slowly with increasing heating time, indicating an increase in ovalbumin compressibility. It is suggested that the obtained amyloid-like ovalbumin aggregates contain a compact core surrounded by loosely packed protein segments.
Collapse
Affiliation(s)
- Koen J. A. Jansens
- Laboratory
of Food Chemistry and Biochemistry, Leuven
Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Kristof Brijs
- Laboratory
of Food Chemistry and Biochemistry, Leuven
Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Jörg Stetefeld
- Department
of Chemistry, University of Manitoba, Winnipeg, Canada R2T 2N2
| | - Jan A. Delcour
- Laboratory
of Food Chemistry and Biochemistry, Leuven
Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Martin G. Scanlon
- Department
of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2
| |
Collapse
|
7
|
Properties of partially denatured whey protein products: Formation and characterisation of structure. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.06.009] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
8
|
Ergometric studies of proteins: New insights into protein functionality in food systems. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.06.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
9
|
Boire A, Menut P, Morel MH, Sanchez C. Osmotic compression of anisotropic proteins: interaction properties and associated structures in wheat gliadin dispersions. J Phys Chem B 2015; 119:5412-21. [PMID: 25839358 DOI: 10.1021/acs.jpcb.5b01673] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
In this Article, we investigated the interaction properties of wheat gliadins, properties that are at the basis of their functionality in wheat grain and in food matrixes. We established the equation of state of our isolate by osmotic compression and characterized the concentration-induced structural transitions, from the secondary structure of proteins to the rheological properties. We evidenced three thermodynamical regimes corresponding to several structuring regimes. First, for Φ < 0.03, gliadins behave as repulsive colloids, with a positive second virial coefficient, arising presumably from their surface charge density and/or their steric repulsion. No intermolecular interaction was detected by FT-IR, suggesting that proteins form a stable dispersion. In the second regime, the system becomes more easily compressible, i.e., less repulsive and/or more attractive. It is associated with the disappearance of β-sheet intramolecular structures of the proteins in favor of random coils/α-helix and intermolecular β-sheet interactions. This coincides with the appearance of elasticity and the increase of the apparent viscosity. Finally, in the last regime, for Φ > 0.16, FT-IR spectra show that proteins are strongly interacting via intermolecular interactions. A correlation peak develops in SAXS, revealing a global order in the dispersion. Interestingly, the osmotic pressure applied to extract the solvent is higher than expected from a hard-sphere-like protein and we highlighted a liquid-like state at very high concentration (>450 g L(-1)) which is in contrast with most proteins that form gel or glass at such concentration. In the discussion, we questioned the existence of supramolecular assemblies and the role of the solvation that would lead to this specific behavior.
Collapse
Affiliation(s)
- Adeline Boire
- UMR IATE, Université de Montpellier, Montpellier SupAgro, INRA, CIRAD, 2, Place Viala, 34060 Montpellier Cedex 1, France
| | - Paul Menut
- UMR IATE, Université de Montpellier, Montpellier SupAgro, INRA, CIRAD, 2, Place Viala, 34060 Montpellier Cedex 1, France
| | - Marie-Hélène Morel
- UMR IATE, Université de Montpellier, Montpellier SupAgro, INRA, CIRAD, 2, Place Viala, 34060 Montpellier Cedex 1, France
| | - Christian Sanchez
- UMR IATE, Université de Montpellier, Montpellier SupAgro, INRA, CIRAD, 2, Place Viala, 34060 Montpellier Cedex 1, France
| |
Collapse
|
10
|
Affiliation(s)
- Martin G. Scanlon
- Department of Food Science, University of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
| | - John H. Page
- Department of Physics and Astronomy, University of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
| |
Collapse
|