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Zhang Y, Wei S, Xiong Q, Meng L, Li Y, Ge Y, Guo M, Luo H, Lin D. Ultrasonic-Assisted Extraction of Dictyophora rubrovolvata Volva Proteins: Process Optimization, Structural Characterization, Intermolecular Forces, and Functional Properties. Foods 2024; 13:1265. [PMID: 38672937 PMCID: PMC11049406 DOI: 10.3390/foods13081265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2024] [Revised: 04/12/2024] [Accepted: 04/14/2024] [Indexed: 04/28/2024] Open
Abstract
Dictyophora rubrovolvata volva, an agricultural by-product, is often directly discarded resulting in environmental pollution and waste of the proteins' resources. In this study, D. rubrovolvata volva proteins (DRVPs) were recovered using the ultrasound-assisted extraction (UAE) method. Based on one-way tests, orthogonal tests were conducted to identify the effects of the material-liquid ratio, pH, extraction time, and ultrasonic power on the extraction rate of DRVPs. Moreover, the impact of UAE on the physicochemical properties, structure characteristics, intermolecular forces, and functional attributes of DRVPs were also examined. The maximum protein extraction rate was achieved at 43.34% under the best extraction conditions of UAE (1:20 g/mL, pH 11, 25 min, and 550 W). UAE significantly altered proteins' morphology and molecular size compared to the conventional alkaline method. Furthermore, while UAE did not affect the primary structure, it dramatically changed the secondary and tertiary structure of DRVPs. Approximately 13.42% of the compact secondary structures (α-helices and β-sheets) underwent a transition to looser structures (β-turns and random coils), resulting in the exposure of hydrophobic groups previously concealed within the molecule's core. In addition, the driving forces maintaining and stabilizing the sonicated protein aggregates mainly involved hydrophobic forces, disulfide bonding, and hydrogen bonding interactions. Under specific pH and temperature conditions, the water holding capacity, oil holding capacity, foaming capacity and stability, emulsion activity, and stability of UAE increased significantly from 2.01 g/g to 2.52 g/g, 3.90 g/g to 5.53 g/g, 92.56% to 111.90%, 58.97% to 89.36%, 13.85% to 15.37%, and 100.22% to 136.53%, respectively, compared to conventional alkali extraction. The findings contributed to a new approach for the high-value utilization of agricultural waste from D. rubrovolvata.
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Affiliation(s)
- Yongqing Zhang
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China; (Y.Z.); (S.W.); (Q.X.)
- Guizhou Higher Education Key Laboratory of Functional Food, Guizhou Engineering Research Center for Fruit Processing, College of Food Science and Engineering, Guiyang University, Guiyang 550005, China; (L.M.); (Y.L.); (Y.G.)
| | - Shinan Wei
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China; (Y.Z.); (S.W.); (Q.X.)
| | - Qinqin Xiong
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China; (Y.Z.); (S.W.); (Q.X.)
| | - Lingshuai Meng
- Guizhou Higher Education Key Laboratory of Functional Food, Guizhou Engineering Research Center for Fruit Processing, College of Food Science and Engineering, Guiyang University, Guiyang 550005, China; (L.M.); (Y.L.); (Y.G.)
| | - Ying Li
- Guizhou Higher Education Key Laboratory of Functional Food, Guizhou Engineering Research Center for Fruit Processing, College of Food Science and Engineering, Guiyang University, Guiyang 550005, China; (L.M.); (Y.L.); (Y.G.)
| | - Yonghui Ge
- Guizhou Higher Education Key Laboratory of Functional Food, Guizhou Engineering Research Center for Fruit Processing, College of Food Science and Engineering, Guiyang University, Guiyang 550005, China; (L.M.); (Y.L.); (Y.G.)
| | - Ming Guo
- Guizhou Jin Chan Da Shan Biotechnology Company Limited, Bijie 553300, China;
| | - Heng Luo
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China; (Y.Z.); (S.W.); (Q.X.)
| | - Dong Lin
- Guizhou Higher Education Key Laboratory of Functional Food, Guizhou Engineering Research Center for Fruit Processing, College of Food Science and Engineering, Guiyang University, Guiyang 550005, China; (L.M.); (Y.L.); (Y.G.)
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