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Fan Y, Gan C, Li Y, Kang L, Yi J. Fabrication of bovine serum albumin nanofibrils: Physicochemical characteristics, emulsifying and foaming activities. Int J Biol Macromol 2024; 271:132549. [PMID: 38782331 DOI: 10.1016/j.ijbiomac.2024.132549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Revised: 05/15/2024] [Accepted: 05/20/2024] [Indexed: 05/25/2024]
Abstract
Bovine serum albumin nanofibrils (BSNs) were fabricated under thermal treatment (85 °C) at acidic condition (pH 2.0) and the incubation time on the structural, and physicochemical characteristics were probed. The formation and development of BSNs have been detected and confirmed by Thioflavin T (ThT) fluorescence and circular dichroism (CD) measurements. The structural alterations of bovine serum albumin (BSA) have also been investigated using intrinsic fluorescence and Congo red (CGR) UV-vis spectroscopy. Atomic force microscopy (AFM) outcomes displayed the morphologies of BSNs at varied time, with a diameter of about 3 nm and a contour length of about 200 nm at 24 h. The apparent viscosities of BSNs at three different pH were in the following order: pH 3.0 > pH 5.0 > pH 7.0. Emulsifying and foaming properties of BSA were pronouncedly enhanced through fibrillation, which was highly correlated with the interfacial properties and structural characteristics. Highest EAI 54.2 m2/g was attained at 48 h and no pronounced alterations were observed for EAI at 24 h and 48 h. Maximum value of FC was obtained at 48 h for BSA. This study will provide some useful information in understanding the formation of BSNs and broaden their application in food systems as functional food ingredients.
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Affiliation(s)
- Yuting Fan
- School of Public Health, Shenzhen University Medical School, Shenzhen University, Shenzhen, 518055, China
| | - Chao Gan
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Yanmei Li
- Yining Customs Technology Center, Yining, Xinjiang 835000, China
| | - Ling Kang
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Jiang Yi
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China.
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Wang T, Yi K, Li Y, Wang H, Fan Z, Jin H, Xu J. Esterified Soy Proteins with Enhanced Antibacterial Properties for the Stabilization of Nano-Emulsions under Acidic Conditions. Molecules 2023; 28:molecules28073078. [PMID: 37049843 PMCID: PMC10095910 DOI: 10.3390/molecules28073078] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 03/26/2023] [Accepted: 03/27/2023] [Indexed: 03/31/2023] Open
Abstract
Soy protein isolate (SPI), including β-conglycinin (7S) and glycinin (11S), generally have low solubility under weakly acidic conditions due to the pH closed to their isoelectric points (pIs), which has limited their application in acidic emulsions. Changing protein pI through modification by esterification could be a feasible way to solve this problem. This study aimed to obtain stable nano-emulsion with antibacterial properties under weakly acidic conditions by changing the pI of soy protein emulsifiers. Herein, the esterified soy protein isolate (MSPI), esterified β-conglycinin (M7S), and esterified glycinin (M11S) proteins were prepared. Then, pI, turbidimetric titration, Fourier transform infrared (FTIR) spectra, intrinsic fluorescence spectra, and emulsifying capacity of esterified protein were discussed. The droplet size, the ζ-potential, the stability, and the antibacterial properties of the esterified protein nano-emulsion were analyzed. The results revealed that the esterified proteins MSPI, M7S, and M11S had pIs, which were measured by ζ-potentials, as pH 10.4, 10.3, and 9.0, respectively, as compared to native proteins. All esterified-protein nano-emulsion samples showed a small mean particle size and good stability under weakly acidic conditions (pH 5.0), which was near the original pI of the soy protein. Moreover, the antibacterial experiments showed that the esterified protein-based nano-emulsion had an inhibitory effect on bacteria at pH 5.0.
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Affiliation(s)
- Tingyu Wang
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China;
| | - Kehan Yi
- National Research Center of Soybean Engineering and Technology, Harbin 150028, China; (K.Y.)
| | - Yang Li
- National Research Center of Soybean Engineering and Technology, Harbin 150028, China; (K.Y.)
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
| | - Zhijun Fan
- Heilongjiang Beidahuang Green and Healthy Food Co., Ltd., Jiamusi 154007, China;
| | - Hua Jin
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China;
- Correspondence: (H.J.); (J.X.)
| | - Jing Xu
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China;
- Correspondence: (H.J.); (J.X.)
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Guo Y, Liu C, Ma Y, Shen L, Gong Q, Hu Z, Wang Z, Liu X, Guo Z, Zhou L. Study on the Structure, Function, and Interface Characteristics of Soybean Protein Isolate by Industrial Phosphorylation. Foods 2023; 12:foods12051108. [PMID: 36900624 PMCID: PMC10000779 DOI: 10.3390/foods12051108] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 02/24/2023] [Accepted: 03/02/2023] [Indexed: 03/08/2023] Open
Abstract
The impacts of industrial phosphorylation on the structural changes, microstructure, functional, and rheological features of soybean protein isolate (SPI) were spotlighted. The findings implied that the spatial structure and functional features of the SPI changed significantly after treatment with the two phosphates. Sodium hexametaphosphate (SHMP) promoted aggregation of SPI with a larger particle size; sodium tripolyphosphate (STP) modified SPI with smaller particle size. SDS-polyacrylamide gel electrophoresis (SDS-PAGE) results showed insignificant alterations in the structure of SPI subunits. Fourier transform infrared (FTIR) and endogenous fluorescence noted a decline in α-helix quantity, an amplification in β-fold quantity, and an increase in protein stretching and disorder, indicating that phosphorylation treatment fluctuated the spatial structure of the SPI. Functional characterization studies showed that the solubility and emulsion properties of the SPI increased to varying degrees after phosphorylation, with a maximum solubility of 94.64% for SHMP-SPI and 97.09% for STP-SPI. Emulsifying activity index (EAI) and emulsifying steadiness index (ESI) results for STP-SPI were better than those for SHMP-SPI. Rheological results showed that the modulus of G' and G″ increased and the emulsion exhibited significant elastic behavior. This affords a theoretical core for expanding the industrial production applications of soybean isolates in the food and various industries.
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Affiliation(s)
- Yanan Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Caihua Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yitong Ma
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lulu Shen
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qi Gong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhaodong Hu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xin Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
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The formation of soy protein fibrils-chitin nanowhisker complex coacervates: Relationship to mixed foam stability. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Guo Q, Li T, Yuan C, Liang L, Gänzle MG, Zhao M. Effects of protein fibrillation and antioxidants on probiotic survival during ambient storage. Food Chem 2022; 389:133117. [DOI: 10.1016/j.foodchem.2022.133117] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 04/21/2022] [Accepted: 04/26/2022] [Indexed: 11/24/2022]
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Chang HW, Tan TB, Tan PY, Nehdi IA, Sbihi HM, Tan CP. Microencapsulation of fish oil-in-water emulsion using thiol-modified β-lactoglobulin fibrils-chitosan complex. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.07.027] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Chang HW, Tan TB, Tan PY, Abas F, Lai OM, Wang Y, Wang Y, Nehdi IA, Tan CP. Microencapsulation of fish oil using thiol-modified β-lactoglobulin fibrils/chitosan complex: A study on the storage stability and in vitro release. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Koo CK, Chung C, Ogren T, Mutilangi W, McClements DJ. Extending protein functionality: Microfluidization of heat denatured whey protein fibrils. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.10.020] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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