Nan Yang , Jing Li , Bao Zhang , Yongqi Huang , Behrouz Ghorani , Bahareh Emadzadeh , Katsuyoshi Nishinari
{"title":"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","authors":"Nan Yang , Jing Li , Bao Zhang , Yongqi Huang , Behrouz Ghorani , Bahareh Emadzadeh , Katsuyoshi Nishinari","doi":"10.1016/j.foodhyd.2023.108754","DOIUrl":null,"url":null,"abstract":"<div><p><em>β</em>-lactoglobulin can self-assemble into nano-fibrils with high specific surface area and hydrophobic groups, resulting in excellent interfacial activity. In this paper, <em>β</em><span>-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<span>, Fourier transform infrared spectroscopy<span>, 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 </span></span></span><em>β</em>-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.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"142 ","pages":"Article 108754"},"PeriodicalIF":11.0000,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"Interfacial properties of protein nanofibrils with different morphology prepared using aqueous solvent with ethanol: Part I. preparation and characterization\",\"authors\":\"Nan Yang , Jing Li , Bao Zhang , Yongqi Huang , Behrouz Ghorani , Bahareh Emadzadeh , Katsuyoshi Nishinari\",\"doi\":\"10.1016/j.foodhyd.2023.108754\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><em>β</em>-lactoglobulin can self-assemble into nano-fibrils with high specific surface area and hydrophobic groups, resulting in excellent interfacial activity. In this paper, <em>β</em><span>-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<span>, Fourier transform infrared spectroscopy<span>, 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 </span></span></span><em>β</em>-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.</p></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"142 \",\"pages\":\"Article 108754\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2023-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X23003004\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X23003004","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Interfacial properties of protein nanofibrils with different morphology prepared using aqueous solvent with ethanol: Part I. preparation and characterization
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.
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.