The effect of non-covalent interactions of xylitol with whey protein and casein on structure and functionality of protein

Kong, Fanhua; Yue, Xiqing; Kang, Shimo; Han, Hongjiao; Guan, Boyuan; Yang, Mei; Zheng, Yan; Yue, Xiqing

doi:10.1016/j.idairyj.2020.104841

Cited by 22 publications

(19 citation statements)

References 57 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The fact ∆ H was positive indicated that the combination of Res and PV is an endothermic process. ∆ H and ∆ S were positive, which indicated that the hydrophobic interaction force was the main force for the combination of Res and PV (Kong et al., 2020). Meanwhile, ΔG was a negative value, which indicated that the combination of Res and PV was spontaneous, the entropy increases, and it is an endothermic process.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Interaction research of resveratrol and phosvitin based on fluorescence spectroscopy and molecular docking analysis

Chen

Ahn

et al. 2022

Journal of Food Science

View full text Add to dashboard Cite

Phosvitin (PV) is the main phosphoprotein in egg yolk, with the highest degree of phosphorylation known in nature. The PV and resveratrol (Res) can form a complex, thus effectively improve the solubility of Res. In this work, the interaction between Res and PV was investigated by the fluorescence spectroscopy and molecular docking. The fluorescence emission intensity of PV became weak along with a red shift when it interacted with Res and the antioxidant activity was enhanced. The quenching constants of the interaction systems were 1.12×10 4 M -1 and 9.40×10 3 M -1 at 25 • C and 35 • C, respectively, which indicated the presence of static quenching phenomena between them.The binding constant was 1.80×10 4 M -1 , and the number of corresponding binding sites was approximately equal to one. The thermodynamic results revealed the combination was spontaneous, and the change of enthalpy and entropy was ∆H = 53.50 kJ/mol, ∆S = 261.00 J/mol⋅K, respectively. It indicated that the interaction forces between Res and PV were mainly hydrophobic interaction and hydrogen bonding. Molecular docking showed the binding mode, which was consistent with the experiment results. The research on the interaction between Res and PV provided theoretical guidance for the application of Res in food.

show abstract

Section: Resultsmentioning

confidence: 99%

“…WHATCHECK passed the evaluation and proved that the constructed 3D model of PV had a good stereochemical structure. This indicated that the protein modeling results were more successful, and the tertiary structure of the protein was more plausible for the next step of molecular docking (Joye et al., 2015b).…”

Section: Resultsmentioning

confidence: 99%

Interaction research of resveratrol and phosvitin based on fluorescence spectroscopy and molecular docking analysis

Chen

Ahn

et al. 2022

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Other researchers reported that tyrosol and hydroxytyrosol in olive oil extracts showed no or weak binding to several food proteins (caseinate, bovine serum albumin, β-lactoglobulin, and gelatin), whereas other olive oil phenolics showed strong binding (21). Overall, these studies show that the strength of the binding interaction, the conformational changes of the proteins, and the functionality of the complexes formed depend on polyphenol and protein type (5,22).…”

Section: Introductionmentioning

confidence: 99%

“…Whey protein (WP), a co-product of cheese making, is widely used in the food industry as an emulsifying, foaming, thickening, film-forming, and encapsulating agent (1). The excellent nutritional profile and diverse functional attributes of WP have led to its widespread application a broad spectrum of food products (2)(3)(4)(5)(6)(7). Like many other foods proteins, however, the application of WP is often limited because of its tendency to aggregate when exposed to certain types of environmental conditions, such as pH values around the isoelectric point, high salt levels, and heating above the thermal denaturation temperature.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Impacts of hesperidin on whey protein functionality: Interacting mechanism, antioxidant capacity, and emulsion stabilizing effects

et al. 2023

View full text Add to dashboard Cite

The objective of this work was to explore the possibility of improving the antioxidant capacity and application of whey protein (WP) through non-covalent interactions with hesperidin (HES), a citrus polyphenol with nutraceutical activity. The interaction mechanism was elucidated using several spectroscopic methods and molecular docking analysis. The antioxidant capacity of the WP-HES complexes was analyzed and compared to that of the proteins alone. Moreover, the resistance of oil-in-water emulsions formulated using the WP-HES complexes as antioxidant emulsifiers to changes in environmental conditions (pH, ion strength, and oxidant) was evaluated. Our results showed that HES was incorporated into a single hydrophobic cavity in the WP molecule, where it was mainly held by hydrophobic attractive forces. As a result, the microenvironments of the non-polar tyrosine and tryptophan residues in the protein molecules were altered after complexation. Moreover, the α-helix and β-sheet regions in the protein decreased after complexation, while the β-turn and random regions increased. The antioxidant capacity of the WP-HES complexes was greater than that of the proteins alone. Non-radiative energy transfer from WP to HES was detected during complex formation. Compared to WP alone, the WP-HES complexes produced emulsions with smaller mean droplet diameters, exhibited higher pH and salt stability, and had better oxidative stability. The magnitude of these effects increased as the HES concentration was increased. This research would supply valuable information on the nature of the interactions between WP and HES. Moreover, it may lead to the creation of dual-function antioxidant emulsifiers for application in emulsified food products.

show abstract

Effect of polysaccharides on the rheological behaviour of soy–wheat protein aggregation and conformational changes during high‐moisture extrusion

Wang

Lian

et al. 2023

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND Due to the extrusion black box effect, polysaccharides determine the formation of meat‐like fibrous structures by modulating the flow behaviour and structural changes of plant proteins under high‐moisture extrusion conditions. However, there is limited knowledge on the mechanism of resolution. This study simulated the rheological properties of soy protein–wheat protein under 57% moisture conditions with addition of 4% sodium alginate (SA), 2% xanthan gum (XG), and 2% maltodextrin (MD). The effect of these polysaccharides on the aggregation behaviour and conformation of raw protein during high‐moisture extrusion was investigated. RESULTS It was revealed that the three polysaccharides were effective in increasing the interaction between proteins and between proteins and water. Among them, 4% SA elicited a significantly stronger storage modulus (gelation behaviour) compared to the control. Analysis of different zones of extrudates by protein electrophoresis, particle size, and turbidity showed that SA‐4% was able to form more high molecular protein aggregates (> 245 kDa) and promoted crosslinking of low molecular subunits (< 48 kDa), resulting in moderately sized protein aggregated particles. Fluorescence and ultraviolet spectra showed the transformation of protein tertiary structures in different extrusion zones, confirming that the key extrusion zone for protein conformational transformation by polysaccharides is the die–cooling zone. Furthermore, stretching of polypeptide chains and accelerated protein rearrangement facilitated the formation of more fibrillar structures. CONCLUSION Theoretical support for polysaccharide modulation of plant protein quality in high moisture extruded products is provided by this study. © 2023 Society of Chemical Industry.

show abstract

The effect of non-covalent interactions of xylitol with whey protein and casein on structure and functionality of protein

Cited by 22 publications

References 57 publications

Interaction research of resveratrol and phosvitin based on fluorescence spectroscopy and molecular docking analysis

Interaction research of resveratrol and phosvitin based on fluorescence spectroscopy and molecular docking analysis

Impacts of hesperidin on whey protein functionality: Interacting mechanism, antioxidant capacity, and emulsion stabilizing effects

Effect of polysaccharides on the rheological behaviour of soy–wheat protein aggregation and conformational changes during high‐moisture extrusion

Contact Info

Product

Resources

About