Interfacial properties of protein nanofibrils with different morphology prepared using aqueous solvent with ethanol: Part I. preparation and characterization

IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED
Nan Yang , Jing Li , Bao Zhang , Yongqi Huang , Behrouz Ghorani , Bahareh Emadzadeh , Katsuyoshi Nishinari
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引用次数: 2

Abstract

β-lactoglobulin can self-assemble into nano-fibrils with high specific surface area and hydrophobic groups, resulting in excellent interfacial activity. In this paper, β-lactoglobulin fibrils with conformation from semi-flexible to worm-like were prepared by controlling the polarity of the self-assemble precursor solution. The effects of ethanol on the surface properties, microscopic interaction forces and secondary structure of the proteins in the precursor solution, and the morphology, secondary structure, mechanical properties, and surface properties of the formed fibrils were investigated, using techniques including atomic force microscopy, Fourier transform infrared spectroscopy, circular dichroism spectroscopy and molecular dynamic simulation, etc. It was found that with the increase of ethanol concentration in the aqueous solvent, both the fibril length and diameter became smaller, the content of β-sheet in the fibrils gradually decreased whereas the content of random curl increased, resulting in decrease of the modulus of the fibrils (5.47 ± 0.54 GPa for semi-flexible fibrils and 0.52 ± 0.20 GPa for worm-like fibrils). With increasing ethanol concentration, the polarity of the precursor solution decreased, and both hydrophobic interactions and disulfide bonds of the proteins decreased whereas the electrostatic interactions with solvent were enhanced, which resulted in the increase of particle size of the precursor proteins and thus facilitated the final formation of fibrils with worm-like morphology. However the fibrillation process mainly occurs in the heating stage but not in the precursor solution. The surface hydrophobicity of the formed fibrils increased, whereas the amount of free sulfhydryl groups and surface charge decreased slightly with the increase of ethanol concentration. Their effects on the interfacial functional properties will be investigated further.

Abstract Image

用乙醇水溶液制备不同形态的蛋白质纳米原纤维的界面性质:第一部分制备和表征
β-乳球蛋白可以自组装成具有高比表面积和疏水基团的纳米原纤维,具有优异的界面活性。本文通过控制自组装前体溶液的极性,制备了具有半柔性和蠕虫状构象的β-乳球蛋白原纤维。利用原子力显微镜、傅里叶变换红外光谱、圆二色光谱和分子动力学模拟等技术,研究了乙醇对前驱体溶液中蛋白质表面性能、微观相互作用力和二级结构的影响,以及形成的原纤维的形态、二级结构、力学性能和表面性能的影响。结果表明,随着水溶液中乙醇浓度的增加,原纤维的长度和直径都变小,原纤维中β-片的含量逐渐减少,而随机旋度的含量增加,导致原纤维的模量下降(半柔性原纤维为5.47±0.54 GPa,蠕虫状原纤维为0.52±0.20 GPa)。随着乙醇浓度的增加,前驱体溶液的极性降低,蛋白质的疏水相互作用和二硫键相互作用减弱,而与溶剂的静电相互作用增强,导致前驱体蛋白质的粒径增大,从而有利于最终形成蠕虫状原纤维。但纤颤过程主要发生在加热阶段,而不发生在前体溶液中。随着乙醇浓度的增加,形成的原纤维的表面疏水性增加,而游离巯基的数量和表面电荷略有下降。它们对界面功能性质的影响将被进一步研究。
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来源期刊
Food Hydrocolloids
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.
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