Circular dichroism and infrared spectroscopic characterization of secondary structure components of protein Z during mashing and boiling processes

Han, Yupeng; Wang, Jinjing; Li, Yongxian; Yu, Hang; Yin, Xiangsheng; Li, Qi

doi:10.1016/j.foodchem.2015.04.053

Cited by 59 publications

(27 citation statements)

References 36 publications

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“…The addition of SSPS led to an increase in the content of the β-sheet of cooked SPI suspension from 22.99% to 42.14%, which might have been due to SSPS preventing the unfolding of the peptide chain of SPI. The decrease in the content of α-helix indicated the breakdown of intermolecular and intramolecular hydrogen bonds [28]. SPI gels tended to form less α-helix with the addition of SSPS, which might have resulted in a loose gel network structure.…”

Section: Change In Secondary Structurementioning

confidence: 99%

Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel

Lan

Dong

et al. 2019

Polymers

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The effect of soybean soluble polysaccharide (SSPS) on the formation of glucono-δ-lactone (GDL)-induced soybean protein isolate (SPI) gel was investigated. Electrophoretic analysis showed the SSPS did not change the electrophoretic behavior of SPI during the formation of SPI gel. However, infrared analysis indicated the β-sheet content increased, and the contents of random coil and α-helix decreased in both cooked SPI and SPI gel. The SSPS and SPI might conjugate via the Maillard reaction according to the results of grafting degree, color change, and infrared analyses. The main interactions during the formation of SPI gel changed from non-covalent to electrostatic interaction after adding SSPS. Sulfhydryl group content also increased in both cooked SPI and SPI gel. The water-holding capacity and gel strength of SPI gel decreased as the SSPS concentration increased. Larger aggregate holes were observed in the microstructure of SPI gel at higher SSPS concentration. Thus, SSPS could covalently conjugate with SPI and influence the formation of hydrogen bonds, disulfide bonds, and electrostatic interaction among SPI molecules to eventually form a loose gel network.

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Section: Change In Secondary Structurementioning

confidence: 99%

Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel

Lan

Dong

et al. 2019

Polymers

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“…. There were two typical absorption peaks at approximately 3300 cm −1 (amide A region) and 2930 cm −1 (amide B region), which were attributed to N–H and C–N stretching vibrations (Han et al ., ), respectively. The amide A absorption peak of bacterial protein in L. innocua was broadened clearly in the EBI treatment group, indicating that the stretching vibration of N–H overlapped.…”

Section: Resultsmentioning

confidence: 99%

Inactivation mechanisms of electron beam irradiation on Listeria innocua through the integrity of cell membrane, genomic DNA and protein structures

Shi

Zhao

Wang

et al. 2018

Int J of Food Sci Tech

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As a non-thermal sterilisation technology, electron beam irradiation (EBI) has attracted great interest for microbial inactivation in food preservation. This study aims to investigate the effects of EBI on membrane permeability, physiological status, morphological structure, genome integrity and protein structures of Listeria innocua irradiated at doses of 0.75, 1.50, 2.25, 3.00, 3.75 and 5.00 kGy. The results showed that EBI noticeably reduced the total microbial counts of L. innocua by more than 7 log CFU mL À1 with 5.00 kGy treatment. The cell membrane permeability increased, resulting in the leakage of intracellular substances and changes in cell physiological status, which was proven by the cell staining and electron microscopy (EM) observations. Moreover, the integrity of genomic DNA and protein secondary structure, but not the protein primary structure were also disrupted. These findings provide the intrinsic mechanisms for the inactivation of L. innocua affected by EBI, which could serve as a theoretical basis for a better application of EBI in food sterilisation. the dose of radiation and the logarithm (log) of surviving bacteria (N). Cell membrane permeability assayThe cell membrane permeability was analysed by UV absorption spectra and the protein content in the

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“…FTIR of LTP1 was recorded using a Nicolet 8210 FTIR spectrometer (Madison, WI, USA) according to Han et al (2015). The FTIR spectra were obtained in the wavenumber range 4000-400 cm -1 with 64 scans and 4 cm -1 resolution.…”

Section: Determination Of Free Thiol Groups (Sh) and Disulphide Groupmentioning

confidence: 99%

Evolution of oxidative and structural characteristics of proteins, especially lipid transfer protein 1 (LTP1) in beer during forced‐ageing

Cai

Brennan

Yang

et al. 2019

Int J of Food Sci Tech

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Summary The evolution of oxidative and structural characteristics of proteins, especially lipid transfer protein 1 (LTP1), in beer during forced‐ageing was examined. The oxidative characteristics of beer and proteins were evaluated by DPPH radical scavenging activity and ABTS radical cation scavenging activity. Results showed that the levels of proteins, thiols, LTP1 and antioxidant activity decreased gradually. This was accompanied by the degradation of macromolecular proteins in beer during forced‐ageing. Results from circular dichroism (CD), Fourier‐transform infrared spectroscopy (FTIR), surface hydrophobicity (S0) and ζ‐potential further indicated that the secondary and tertiary structure of LTP1 changed drastically during forced‐ageing, with the reduction of the S0, α‐helix and β‐sheet contents and the increase in negative ζ‐potential and random coil. Thus, the proteins, especially LTP1, might play important roles in maintaining oxidative stability of beer.

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Circular dichroism and infrared spectroscopic characterization of secondary structure components of protein Z during mashing and boiling processes

Cited by 59 publications

References 36 publications

Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel

Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel

Inactivation mechanisms of electron beam irradiation on Listeria innocua through the integrity of cell membrane, genomic DNA and protein structures

Evolution of oxidative and structural characteristics of proteins, especially lipid transfer protein 1 (LTP1) in beer during forced‐ageing

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