Residential College | false |
Status | 已發表Published |
Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals | |
Xu, Le1; Zheng, Yuanrong2; Zhou, Changyu1; Pan, Daodong1; Geng, Fang3; Cao, Jinxuan1; Xia, Qiang1,4 | |
2021-06-12 | |
Source Publication | LWT-FOOD SCIENCE AND TECHNOLOGY |
ISSN | 0023-6438 |
Volume | 150Pages:111890 |
Abstract | This work investigated the effects of low-frequency ultrasound (US) induced conformational variation of duck liver globular proteins (DLGPs) on the binding behavior of n-alkenals based on multi-spectroscopic analysis combined with headspace solid phase microextraction technique. Results suggested that US-treatments, with the frequency of 40 kHz and the power density of 26.7 W/L, induced obvious tertiary and quaternary structure changes of DLGPs, as revealed by fluorescence and ultraviolet–visible absorption spectroscopy, whereas the secondary and primary structures of DLGPs remained almost unaffected, suggesting the presence of molten-globule (MG) intermediates due to US-treatment. Meanwhile, the particles size and absolute values of ζ-potential exhibited significant increases as the functions of ultrasonic durations. According to multivariate results, the conformational variations, involving natural, MG and post-MG states, could be differentiated successfully. The US-induced conformational changes of DGLPs allowed it easier to interact with volatile n-alkenals, attributed to the enhanced hydrophobic interaction and covalent binding. Correspondingly, the headspace fractions of n-alkenals were greatly reduced after ultrasound pretreatments, with different degrees ranging from 5.61 to 59.39%, depending on chemical structures and processing conditions. This work suggests the great potential of specific conformational variations of DLGPs induced by ultrasonic pretreatments to modulate flavor features of protein-based products. |
Keyword | Low-frequency Ultrasound Multi-spectroscopic Analysis Thermodynamically Stable Intermediates N-alkenals Molten-globule State |
DOI | 10.1016/j.lwt.2021.111890 |
URL | View the original |
Indexed By | SCIE |
Language | 英語English |
WOS Research Area | Food Science & Technology |
WOS Subject | Food Science & Technology |
WOS ID | WOS:000684202300003 |
Scopus ID | 2-s2.0-85108086403 |
Fulltext Access | |
Citation statistics | |
Document Type | Journal article |
Collection | THE STATE KEY LABORATORY OF QUALITY RESEARCH IN CHINESE MEDICINE (UNIVERSITY OF MACAU) |
Corresponding Author | Xia, Qiang |
Affiliation | 1.Ningbo Univ, Coll Food & Pharmaceut Sci, State Key Lab Managing Biot & Chem Threats Qual &, Key Lab Anim Prot Food Proc Technol Zhejiang Prov, Ningbo 315211, Peoples R China 2.State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, 200436, China 3.Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu, No. 2025 Chengluo Avenue, 610106, China 4.State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao |
Corresponding Author Affilication | Institute of Chinese Medical Sciences |
Recommended Citation GB/T 7714 | Xu, Le,Zheng, Yuanrong,Zhou, Changyu,et al. Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals[J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 150, 111890. |
APA | Xu, Le., Zheng, Yuanrong., Zhou, Changyu., Pan, Daodong., Geng, Fang., Cao, Jinxuan., & Xia, Qiang (2021). Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals. LWT-FOOD SCIENCE AND TECHNOLOGY, 150, 111890. |
MLA | Xu, Le,et al."Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals".LWT-FOOD SCIENCE AND TECHNOLOGY 150(2021):111890. |
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