期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 69, 期 23, 页码 6601-6612出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.1c01005
关键词
oil-water interface; plant protein; tryptophanyl; right-angle fluorescence; UV-visible absorption
资金
- Fromageries Bel S.A.
- Nutricia Research B.V.
- Pepsico Inc.
- Unilever Innovation Centre Wageningen BV.
- Netherlands Organisation for Scientific Research
- Top-sector Agri&Food NWO Project [ALWTF. 2016.001]
- Dr. ir. Aalt Dijkhuizen Fund
- TiFN
Proteins play a key role in stabilizing emulsions, with their molecular properties affecting their interfacial and emulsifying properties. Fluorescence spectroscopy can provide insights into protein conformation. Whey proteins and pea proteins show different behaviors in emulsions, with whey proteins adsorbing at the oil-water interface rich in Trp residues while pea proteins exhibit soluble aggregates with no changes in Trp residues upon emulsification.
Proteins are widely used to stabilize emulsions, and plant proteins have raised increasing interest for this purpose. The interfacial and emulsifying properties of proteins depend largely on their molecular properties. We used fluorescence spectroscopy to characterize the conformation of food proteins from different biological origins (dairy or pea) and transformation processes (commercial or lab-made isolates) in solution and at the oil-water interface. The fourth derivative of fluorescence spectra provided insights in the local environment of tryptophan (Trp) residues and thus in the protein structure. In emulsions, whey proteins adsorbed with their Trp-rich region at the oil-water interface. Proteins in the commercial pea isolate were present as soluble aggregates, and no changes in the local environment of the Trp residues were detected upon emulsification, suggesting that these structures adsorb without conformational changes. The lab-purified pea proteins were less aggregated and a Trp-free region of the vicilin adsorbed at the oil-water interface.
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