Self-assembly mechanism of rice glutelin amyloid fibril aggregates obtained through experimental and molecular dynamics simulation analysis

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Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times

Wanyi Dong et al.

Summary: Egg white protein fibrils produced by acidic heat treatment have improved emulsification activity and stability, making them suitable for low-fat emulsion-based foods.

FOOD HYDROCOLLOIDS (2023)

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Article Biochemistry & Molecular Biology

SDS induces amorphous, amyloid-fibril, and alpha-helical structures in the myoglobin in a concentration-dependent manner

Sundus AlResaini et al.

Summary: Amyloid fibrils can be induced by anionic surfactants like sodium dodecyl sulfate (SDS) and have been linked to various diseases. This study examined the effects of SDS on equine skeletal muscle myoglobin (E-Mb) and found that SDS can lead to the formation of E-Mb aggregates, amorphous aggregates, and amyloid-like structures depending on the concentration. High concentrations of SDS can also maintain the native-like alpha-helical structure of E-Mb. These findings provide insights into the formation of amyloid fibrils in the presence of anionic surfactants.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2023)

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Article Chemistry, Applied

Environmental parameters-dependent rheological behaviors of whey protein fibril dispersions: Shear and extensional flow behaviors

Yiguo Zhao et al.

Summary: This study characterized the shear and extensional rheology properties of whey protein fibril dispersions under different conditions. The results showed that heating time and fibril length had significant effects on the extensional viscosity and relaxation times of the dispersions. pH value also influenced the dispersion's break-up time and relaxation time. These findings provide useful insights for the application of whey protein fibrils in the food industry.

FOOD HYDROCOLLOIDS (2022)

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Article Biochemistry & Molecular Biology

Structural evolution, digestibility and inhibition on starch digestion of rice glutelin fibril aggregates as affected by incubation

Hui Huang et al.

Summary: This study investigated the structural evolution, digestibility and inhibition on starch digestion of rice glutelin fibril aggregates (RGFAs) as affected by incubation. It was found that RGFAs showed thermal stability and resistance to proteolysis compared to rice glutelin, and incubation improved their inhibition effects on starch digestion.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

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Formation of pea protein amyloid fibrils to stabilize high internal phase emulsions for encapsulation of lutein

Huaqian Wu et al.

Summary: Thermal treatment of purified pea protein in an acidic environment can induce the formation of amyloid fibrils, which can stabilize emulsions and enhance gel strength. By adjusting the content and dispersion speed of the fibrils, high loading content of lutein in emulsions can be achieved, and the stability of lutein can be significantly improved.

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Molecular dynamics simulation of the interactions between sesamol and myosin combined with spectroscopy and molecular docking studies

Ping Han et al.

Summary: This study explored the mechanism of interactions between sesamol and myosin and confirmed the potential application of sesamol in a meat protein system. Spectroscopic studies revealed that sesamol formed a complex with myosin through hydrogen bonding and hydrophobic interactions. The interactions resulted in a decrease of myosin alpha-helix content and improved solubility, emulsification properties, and particle size of the sesamol-myosin complex.

FOOD HYDROCOLLOIDS (2022)

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Mechanism governing the rice glutelin fibrils on inhibition of in vitro wheat starch digestion

Jingyue Luo et al.

Summary: The study found that rice glutelin fibril aggregates (RGFA) can mitigate starch digestion and inhibit amylolytic enzyme activity, providing potential strategies for reducing starch digestion in food production.

FOOD HYDROCOLLOIDS (2022)

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Complex coacervation behavior and the mechanism between rice glutelin and gum arabic at pH 3.0 studied by turbidity, light scattering, fluorescence spectra and molecular docking

Wei Luo et al.

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Jing Wang et al.

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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Characterization of iron reducibility of soy protein amyloid fibrils and their applications in iron fortification

Ning Xiang et al.

Summary: Iron deficiency is a common nutritional disorder, and iron fortification using soy protein amyloid fibrils has been found to be effective. Soy glycinin (11S) showed the most significant effect in reducing Fe (III) to the more bioavailable Fe (II) state, while soy 13-conglycinin (7S) showed optimal results in generating iron nanoparticles on the fibrils in situ. The resulting fibril-iron nanoparticle hybrids were highly dispersible in various liquid foods without causing noticeable color changes.

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Elena A. Ermakova et al.

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Self-assembly mechanism of rice glutelin amyloid fibril aggregates obtained through experimental and molecular dynamics simulation analysis

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