Interactions Between Isolated Pea Globulins and Purified Egg White Proteins in Solution

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2023-06-06 DOI:10.1007/s11483-023-09797-4

Jian Kuang, Pascaline Hamon, Florence Rousseau, Eliane Cases, Saïd Bouhallab, Rémi Saurel, Valerie Lechevalier

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引用次数: 1

Abstract

In the present work, the interactions and associations between low denatured pea globulins (PPI) and purified main egg white proteins (ovalbumin (OVA), ovotransferrin (OVT), and lysozyme (LYS)) were studied at pH 7.5 and 9.0 by using isothermal titration calorimetry (ITC), dynamic light scattering (DLS), laser granulometry and confocal laser scanning microscopy (CLSM). From ITC, we detected strong exothermic interactions between PPI and LYS at both pHs, which led to aggregation. At these pH values, the net positive charge of lysozyme favored electrostatic interactions with negative charges of pea proteins, and oligomers were formed during titration experiments. Furthermore, DLS, laser granulometry, and CLSM data showed that the particle size of the mixture increased with increasing LYS to PPI molar ratio (from 0.8 to 20). Large irregular aggregates up to 20–25 μm were formed at high molar ratios and no complex coacervate was observed. No or very weak interactions were detected between OVT or OVA and PPI whatever the pH. These results suggest the role of electrostatic interactions between LYS and PPI when considering protein mixtures.

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分离豌豆球蛋白与纯化蛋清蛋白在溶液中的相互作用

本文采用等温滴定量热法(ITC)、动态光散射法(DLS)、激光粒度法和共聚焦激光扫描显微镜(CLSM)研究了低变性豌豆球蛋白(PPI)与纯化的主要蛋清蛋白(卵清蛋白(OVA)、卵转铁蛋白(OVT)和溶菌酶(LYS)在pH 7.5和9.0下的相互作用和关联。从ITC，我们检测到PPI和LYS在两个ph点之间强烈的放热相互作用，导致聚集。在这些pH值下，溶菌酶的净正电荷有利于与豌豆蛋白的负电荷进行静电相互作用，并在滴定实验中形成低聚物。此外，DLS、激光粒度测定和CLSM数据表明，混合物的粒径随着LYS与PPI摩尔比的增加而增加(从0.8增加到20)。在高摩尔比下形成了20 ~ 25 μm的不规则大聚集体，没有观察到复杂的凝聚。无论ph值如何，OVT或OVA与PPI之间没有或非常弱的相互作用。这些结果表明，在考虑蛋白质混合物时，LYS和PPI之间的静电相互作用的作用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.