INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Tongchao Su,Youtong Zhang,Wenkai Du,Jie Zeng,Haiyan Gao
The trehalose (TL) was modified with sodium alginate, starch, and the effects of modified trehalose particle on the gluten protein and steamed bread properties were investigated. The results showed that for dough frozen after 30 d, the addition of 0.8 % modified TL significantly increased water-holding capacity by 12.12 %, improved the freezing rate, and the change of binding water could be better controlled. Besides, the α-helix content and random coil content of gluten protein was increased and decreased after adding modified TL, respectively, improving the ordered structure of wheat gluten protein and maintaining its aggregation characteristics and structural stability to some extent. Meanwhile, the brightness, water-holding capacity and specific volume of steamed bread was increased after adding 0.8 % modified TL, which improved and maintained the normal texture and internal structure of steamed bread. The results can provide a basis for the application of trehalose in flour products.
研究领域:
食品科学
·
分子生物学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Zongyun Yang,Jian Sun,Zhen Li,Yue Qi,Peng Wang,Xinglian Xu
An unresolved problem in the field of food protein is the poor dispersibility of pale, soft, exudative (PSE)-like meat protein. This study aimed to verify the structural and functional robustness of myosin. Two different models, namely, PSE-induced whole meat model and pH shifting plus temperature holding of protein solution model, were developed. A novel combination of pH shifting (from 5.6 to 7.0) and low speed shearing (400 rpm) treatment decreased myosin turbidity by 9.6% and 36.5%, respectively. After readjusting the pH to 7.0, z-average size decreased from 289.0 nm to 1563.6 nm–274.0 nm and 333.3 nm, respectively. The experimental groups exhibited excellent solubility like the normal group. Scanning electron microscopy revealed that large myosin clusters and aggregates decreased. The improvement in PSE myosin stability increased the absolute ζ-potential value from −13.1 mV to −15.5 mV under treatment. Raman analysis revealed that the increase in protein function was not only because of surface charge states induced by pH shifting but also because of conformation recovery as evidenced by the increase in α-helix content. Results indicated that pH shifting and proper low shearing could fulfill the robustness of myosin function by recovering conformation and improving solubility.
研究领域:
食品科学
·
蛋白质化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2019
·
IF 5.399
Hui Shen,Mingquan Huang,Mouming Zhao,Weizheng Sun
Typical ketone flavours (with variations in chain length, position and number of keto group, branched chain) were selected to investigate the effect of molecule structure of ketones on their interactions with myofibrillar proteins (MPs). Results showed that 2,3-pentanedione quenched the fluorescence of MPs more effectively than 2-pentanone and 3-pentanone due to the number of keto group. There was no significant difference between 5-methyl-2-hexanone and 2-heptanone, which was attributed to their similar molecular size and polarity. The quenching effect of homologous ketone flavours increased with carbon chain growth due to the higher hydrophobic interaction. Dynamic quenching played a major role in the fluorescence quenching process of MPs by 2-pentanone, 3-pentanone, 5-methyl-2-hexanone, 2-heptanone and 2-octanone. The α-helix content decreased gradually with the increase of ketones concentration. Results of GC/MS were in accordance with the fluorescence quenching analysis generally, whereas 2,3-pentanedione and 2-nonanone exhibited some differences due to their higher steric hindrance effects.
研究领域:
食品科学
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蛋白质化学
·
香料化学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Lingfang Zhang,Shuzhen Yang,Congcong Wang,Qianyi Jiang,Xiaoxi Wang,Binghua Sun
The aim of this study was to investigate the mechanism of protein digestibility improvement by exploring the changes in structural characteristics of proteins in noodles with varying levels of mechanically activated starch. Therefore, different levels of mechanically activated wheat starch were mixed with refined wheat flour to produce noodles. Results showed that moderately mechanically activated starch could significantly improve protein digestibility and noodles containing 8.76 % damaged starch exhibited the highest protein digestibility of 88.97 %. This enhancement was due to the ability of moderately mechanically activated starch to hinder the cross-linking of γ-gliadin, D-LMS, and B/C-LMS via disulfide bonds and promote the transition from β-sheets to β-turns. Additionally, moderately mechanically activated starch induced protein unfolding by decreasing the α-helix content and facilitating the transformation from g-g-g to t-g-t conformations, thereby increasing the accessibility of enzymatic hydrolysis sites. However, excessively mechanically activated starch induced protein folding, as evidenced by an increase in the g-g-g conformations content and protein width (11.10), thus slightly reducing protein digestibility to 82.39 % in noodles containing 10.62 % damaged starch. Thus, the results of this study may provide new insights for the development of formulated foods with high protein digestibility for consumers in areas with limited economic resources.
研究领域:
食品科学
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营养学
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蛋白质化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2024
·Vol. 89
·期 7
·4298-4311
·
IF 3.2
Jing Tan,Hongwei Cao,Xiaoxue Wang,Sen Li,Hongdong Song,Kai Huang,Yu Zhang,Jun Lu,Xiao Guan
This study explored the mechanism of l -lysine intervention in wheat gluten protein (WG) gel formation under a microwave (MW) field. The results showed that the MW treatment had higher ζ -potential values at the same heating rate. After adding l -lysine, the solution conductivity and dielectric loss were significantly increased. Moreover, the WG gel strength enhanced 4.40% under the MW treatment. The Fourier spectra showed that the α-helix content was decreased 13.78% with the addition of lysine. The ultraviolet absorption spectra and fluorescence spectra indicated that MW irradiation impacted the interactions between WG molecules more effectively than the water bath heating, promoting the denaturation and unfolding of the protein structure. In addition, scanning electron microscopy analysis showed that the incorporation of lysine promoted an ordered network structure formation of the protein, which enhanced the gel properties. This indicated that the zwitterion of l -lysine played a regulatory role in the aggregation of proteins in the MW field.
研究领域:
食品科学
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蛋白质化学
·
生物物理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Yungang Cao,Baoling Li,Xin Fan,Jiankang Wang,Zhenbao Zhu,Junrong Huang,Youling L. Xiong
The influence of combined Lysine (Lys) and transglutaminase (TG) on the conformation and gelling properties of oxidatively damaged myofibrillar protein (MP) was investigated. The addition of Lys (5 mM) significantly increased the α-helix content (by 47.8%) and decreased the particle size of oxidatively damaged MP, and improved the cooking yield (by 16.8%) and the breaking strength of MP gels (by 65.5%). The treatment with TG (E:S = 1:500) led to a slightly reduced α-helix content but improved breaking strength (by 41.8%) and cooking loss (by 13.3%) of the gels. Their combination (Lys + TG) showed the greatest and synergistic overall improvement, with the set gel displaying a fine, smooth and compact network structure. Notably, the gelling ability of oxidatively damaged MP upon Lys + TG treatment was significantly stronger than that of non-oxidized MP far exceeding its recovery. Therefore, significantly enhanced gelling properties of oxidatively damaged MP can be attained through the combination Lys and TG.
研究领域:
食品科学
·
蛋白质化学
·
生物技术
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Rongqiang Chen,Shuai Zhang,Jiao Jiao Sun,Lijuan Xu,Yuan Duan,Fengchen Li,Yanhui Han,Xiao Fu,Meng Wang,Yong Hong Meng,Yurong Guo
Compared to animal gelatin, the application of fish gelatin (FG) in the food industry is limited due to its lower gel hardness, gelation temperature, and melting temperature. To address these issues, we developed hybrid gels using carboxymethyl chitin nanofibers (CMC-NFs) with FG to enhance its gel properties. The chitin was carboxymethylated by monochloroacetic acid, increasing the negative potential from −6 mV to −35 mV. This modified chitin was then defibrillated into CMC-NFs through high-pressure homogenization to improve its water dispersibility. The addition of 0.1% CMC-NFs significantly increased the hardness of FG gels from 533 g to 989 g, which was notably higher than the ∼600 g hardness of porcine gelatin. Additionally, the gelation and melting temperatures of FG reached 17 °C and 32 °C, respectively, which are very close to the 20 °C and 35 °C of porcine gelatin. Mechanistic studies revealed that FG and CMC-NFs (0.1%) molecules formed a synergistic gel network, facilitated by hydrogen bonding and hydrophobic interactions. This interaction significantly increased the α-helix content in the secondary structure of the FG protein from 15.26% to 21.18%, thereby enhancing the FG-dominated three-dimensional network structure with CMC-NF molecules. Increasing the concentration of CMC-NFs further elevated the gel's melting temperature while reducing its hardness due to phase separation. This study not only presents a viable method for enhancing the gelling properties of modified FG but also offers a feasible solution for expanding FG's applications in the food industry.
研究领域:
食品科学
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材料科学
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生物技术
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产品关联
DOI
高影响因子
JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY
·
2023
·
IF 5.4
Lan-Yi Hu,Ye Yuan,Zi-Xuan Wen,Yi-Yue Hu,Miao-Miao Yin,Yan-Jun Hu
Chloroquine (CQ) and hydroxychloroquine (HCQ) show good efficacy in the treatment of SARS-CoV-2 in the early stage, while they are no longer recommended due to their side effects. As an important drug delivery carrier, serum albumin (SA) is closely related to the efficacy of drugs . Here, the affinity behaviour of chloroquine and hydroxychloroquine with two SA were investigated through the multispectral method of biochemistry and computer simulation. The results showed that the intrinsic emission of both SA was quenched by CQ and HCQ in a spontaneous exothermic entropy reduction static process, which relied mainly on hydrogen bonding and van der Waals forces . The lower binding constants suggested weak binding between the two drugs and SA, which might lead to differences in efficacy and possibly even to varying side effects. Binding site recognition demonstrated that CQ preferred to bind to the two sites of both SA, while HCQ tended to bind to site I of SA. The results of conformational studies demonstrated that CQ and HCQ could affect the structure of both SA by slightly increasing the α -helix content of SA. Finally, we combine the results from experimental start with molecular simulations to suggest drug modifications to guide the design of drugs. This work has important implications for guiding drug design improvements to select CQ derivatives with fewer side effects for the treatment of COVID-19.
研究领域:
药理学
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生物化学
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分子生物学
·
病毒学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2020
·
IF 7.053
Xin Qi,Duoxia Xu,Jinjin Zhu,Shaojia Wang,Jingwei Peng,Wei Gao,Yanping Cao
Bovine serum albumin (BSA) is a natural protein commonly used to prepare nanoparticle to encapsulate food ingredients. The interaction between lutein dipalmitate and BSA was investigated using fluorescence, UV–vis absorption, circular dichroism (CD) spectroscopies and molecular docking. The fluorescence quenching study suggested the quenching process of BSA by lutein dipalmitate was static, which was consistent with the results of UV–vis absorption. The binding parameters proved that the binding stoichiometry between BSA and lutein dipalmitate was 1:1. Molecular docking revealed that lutein dipalmitate bound to site I on BSA, which was confirmed by site competitive experiments. Moreover, thermodynamic study and molecular docking suggested lutein dipalmitate spontaneously bound to BSA by hydrogen bond, van der Waals force, and hydrophobic interaction. The synchronous and three-dimensional fluorescence showed that the microenvironment of Tyr and Trp was changed and the protein skeleton got loosened in the presence of lutein dipalmitate. According to CD, a decrease in α-helix content of BSA was observed upon the addition of lutein dipalmitate.
研究领域:
生物化学
·
光谱学
·
分子生物学
·
食品科学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Weijia Zhang,Li Liu,Yuanhui Zhao,Tianhong Liu,Fan Bai,Jinlin Wang,He Xu,Ruichang Gao,Xiaoming Jiang,Xinxing Xu
The release mechanism of flavor during caviar storage was studied by the interaction between phosvitin and four aldehydes. Gas chromatography–mass spectrometry showed that the binding rate of phosvitin with 3-methylbutanal, nonanal, ( E , Z )-2,6-nonadienal, and ( E )-2-octenal decreased with an increase in the aldehyde concentrations. Among them, ( E , Z )-2,6-Nonadienal (0.5 mM) had the highest binding rate (84.47%). The main quenching mechanism of ( E , Z )-2,6-nonadienal with phosvitin was static quenching and the binding force comprised spontaneous hydrophobic interactions. An increase in the aldehyde concentrations reduced the α-helix content of phosvitin and led to aggregation of the microstructure of phosvitin. The results of molecular docking showed that tyr residue contributed the most to the binding of phosvitin to aldehydes. This study has elucidated the mechanism of the effect of caviar protein on changes in the caviar flavor during storage and provides effective strategies for regulation of caviar flavor during storage.
研究领域:
食品科学
·
化学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Qianqian Liang,Xin Jiang,Xuehua Zhang,Tongtong Sun,Yanfang Lv,Zhiyi Bai,Wenzheng Shi
This study was aim to investigate the influencing mechanism of ultrasonic treatment on the interaction between volatile aldehydes and myosin. The results showed that when the mass concentration ratio of myosin to heptanal/hexanal was 1:0.3, ultrasonic treatment could enhance the binding capacity of myosin to heptanal/hexanal, especially the binding of myosin to hexanal. The entropy and enthalpy values of their interaction were negative, indicating that the interaction was mainly driven by hydrogen bond and van der Waals force. After ultrasonic treatment, the fluorescence wavelength of myosin-heptanal/hexanal complex was redshifted, the α-helix content was increased, while its roughness values, particle size and the polydispersity index were decreased. These demonstrated that ultrasonic treatment was conducive to myosin binding to heptanal/hexanal, thereby restraining the release of volatile flavor compounds from myosin, which could provide new insights for the regulation of volatile flavor compounds.
研究领域:
食品科学
·
化学
·
生物物理学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Xiangzhou Yi,Zhisheng Pei,Guanghua Xia,Zhongyuan Liu,Haohao Shi,Xuanri Shen
This study investigated the effects of the interaction between liposomes and myofibrillar protein (MP) on tilapia surimi. The strong interaction between liposomes and MP was primarily mediated through hydrogen bonding and hydrophobic interaction. Liposomes caused the unfolding of MP structure, resulting in the decrease of α-helix content and transformation of spatial structure. Notably, the appropriate ratio of liposomes improved the gel properties of tilapia surimi. The water distribution, microstructure, and texture characteristics further confirmed that liposomes strengthened the structure of surimi gel through non-covalent bonds. However, excessive liposomes (1.0 %) weakened gel characteristics and texture. Moreover, the proper ratio of liposomes enhanced the stability of surimi gels during digestion, reducing protein digestibility from 66.0 % to 54.8 %. Curcumin-loaded liposomes in gel matrix notably delayed digestion and improved bioavailability. This delay in digestion was attributed to the ability of liposomes to decrease the interaction between MP and digestive enzymes. This study provides new insight into the application of liposomes in protein-rich food matrixes.
研究领域:
食品科学
·
生物物理学
·
材料科学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）