Localized enzymolysis and dual-frequency ultrasound modification of underutilized fava bean protein: Techno-functional, structural, in vitro digestibility, molecular docking, and interrelationship characteristics

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-17 DOI:10.1016/j.foodhyd.2024.110850

Abdur Rehman , Ibrahim Khalifa , Song Miao , Junxia Wang , Yongjun Zhao , Qiufang Liang , Mingming Zhong , Yufan Sun , Shahzad Hussain , Hafiz Ansar Rasul Suleria , Xiaofeng Ren

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引用次数: 0

Abstract

This study examined the effect of using dual-frequency ultrasonic treatment (DFUT) and targeted enzymolysis on the physiochemical, structural, and techno-functional properties of the underutilized fava bean protein (FBP) and its hydrolysate (FBPH). FBP was enzymatically hydrolyzed (5–15% DH) to produce FBPH, employing alcalase as the catalyst. The enzymolysis process declined the color brightness, turbidity, and particle size for both non-sonicated and DFUT-treated FBP. Additionally, the enzymatic treatment resulted in an increase (P < 0.05) in the absolute values of zeta potential. Further, DFUT decreased water holding capacity for both FBP and FBPH compared to the untreated ones. DFUT, on the other hand, increased oil absorption capacity compared to non-sonicated ones. Additionally, XRD, FTIR, and intrinsic fluorescence spectral analyses demonstrated that FBPH exhibited a greater degree of flexibility and mobility in its secondary structures compared to FBP. Moreover, SEM and CLSM investigations provide convincing evidence that DFUT improves and speeds up the breakdown of proteins' structures, especially at higher DH. The molecular weight of DFUT-treated FBP showed a notable decrease in the SDS-PAGE profile, but there were no discernible differences between DFUT-treated and non-sonicated FBPH. The DFUT-treated FBP-10DH had significantly better in vitro digestibility (85.70%) compared to the non-sonicated FBP-15 (76.63%) and control FBP-0DH (68.57%). This indicates that the DFUT modification effectively improved the digestibility of the hydrolysate. Correlation and molecular docking research suggest that DFUT has different impacts on specific FBP and its FBPH characteristics. Taken together, localized enzymolysis and DFUT can alter the conformation of proteins and their intermolecular interactions with FBP and FBPH, potentially enhancing their functionality and expanding their utilization in the food industry.

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对未充分利用的蚕豆蛋白进行局部酶解和双频超声改性：技术功能、结构、体外消化率、分子对接和相互关系特征

本研究考察了双频超声波处理（DFUT）和定向酶解对未充分利用的蚕豆蛋白（FBP）及其水解物（FBPH）的理化、结构和技术功能特性的影响。利用炼焦酶作为催化剂，对蚕豆蛋白进行酶水解（5-15% DH），生成 FBPH。酶解过程降低了未经超声处理和经 DFUT 处理的 FBP 的颜色亮度、浑浊度和粒度。此外，酶解处理导致 zeta 电位绝对值增加（P < 0.05）。此外，与未经处理的 FBP 和 FBPH 相比，DFUT 降低了它们的持水能力。另一方面，与未经超声处理的相比，DFUT 提高了吸油能力。此外，XRD、傅立叶变换红外光谱和本征荧光光谱分析表明，与 FBP 相比，FBPH 的二级结构具有更高的柔韧性和流动性。此外，SEM 和 CLSM 研究提供了令人信服的证据，表明 DFUT 改善并加速了蛋白质结构的分解，尤其是在较高的 DH 条件下。经 DFUT 处理的 FBP 的分子量在 SDS-PAGE 图谱上有明显下降，但经 DFUT 处理的 FBPH 与未经超声处理的 FBPH 之间没有明显差异。经 DFUT 处理的 FBP-10DH 的体外消化率（85.70%）明显高于未经超声处理的 FBP-15（76.63%）和对照组 FBP-0DH（68.57%）。这表明 DFUT 改性有效地提高了水解物的消化率。相关性和分子对接研究表明，DFUT 对特定的 FBP 及其 FBPH 特性具有不同的影响。综上所述，局部酶解和 DFUT 可改变蛋白质的构象及其与 FBP 和 FBPH 的分子间相互作用，从而有可能增强其功能并扩大其在食品工业中的应用。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.