Molecular Spectroscopy Analysis of Different pH-Cycle Self-Assembly Between Rice Glutelin and Egg White Protein Under Neutral Conditions

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-05-03 DOI:10.1007/s11947-024-03425-w

Yufeng Wang, Hexiang Xie, Kefan Ouyang, Hua Xiong, Qiang Zhao

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Abstract

Self-assembly and molecular spectroscopy are widely used in protein research. However, studies underreported the interaction of rice glutelin (RG) and egg white protein (EWP) under pH-cycle treatments, which had differences between initial and final environment. Herein, the possible interaction mechanism of RG-EWP self-assembly behavior was demonstrated by spectroscopy or other characterization methods under different conditions and proportions. Fourier transform infrared, circular dichroism, intrinsic fluorescence, and UV absorption spectroscopic methods showed changes in the secondary and tertiary structures of RG or RG-EWP. Results also revealed the degree of protein folding and exposure status of aromatic amino acid residues. The nonignorable surface hydrophobic and electrostatic interactions were observed by ζ-potentials and surface hydrophobicity. The electrophoretic analysis showed increased 48 kDa subunits. The high solubility (over 92%) of RG-EWP was discovered as potential functionality at total ratio of 90% and 50% RG. This study improved the asymmetric pH-cycle theoretical mechanism and widened RG-EWP application.

Graphical Abstract

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中性条件下大米谷蛋白与蛋白之间不同 pH 周期自组装的分子光谱分析

自组装和分子光谱在蛋白质研究中得到广泛应用。然而，对于大米谷蛋白（RG）和蛋清蛋白（EWP）在pH循环处理下的相互作用，由于初始环境和最终环境存在差异，研究报道较少。本文通过光谱或其他表征方法证明了不同条件和比例下 RG-EWP 自组装行为的可能相互作用机制。傅立叶变换红外光谱、圆二色光谱、本征荧光光谱和紫外吸收光谱方法显示了 RG 或 RG-EWP 的二级和三级结构的变化。结果还显示了蛋白质的折叠程度和芳香族氨基酸残基的暴露状态。通过ζ电位和表面疏水性观察到了不可忽略的表面疏水和静电相互作用。电泳分析显示，48 kDa 亚基有所增加。发现 RG-EWP 的高溶解度（超过 92%）是总比例为 90% 和 50% 的 RG 的潜在功能。这项研究改进了不对称 pH 循环理论机理，拓宽了 RG-EWP 的应用领域。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.

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