首页|Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals

Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals

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  • NSTL
  • Elsevier
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 moltenglobule (MG) intermediates due to US-treatment. Meanwhile, the particles size and absolute values of zeta-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 nalkenals 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.

Low-frequency ultrasoundMulti-spectroscopic analysisThermodynamically stable intermediatesn-AlkenalsMolten-globule state

Xu, Le、Zheng, Yuanrong、Zhou, Changyu、Pan, Daodong、Geng, Fang、Cao, Jinxuan、Xia, Qiang

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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

Bright Dairy & Food Co Ltd, Dairy Res Inst, Shanghai Engn Res Ctr Dairy Biotechnol, State Key Lab Dairy Biotechnol, Shanghai 200436, Peoples R China

Chengdu Univ, Sch Food & Biol Engn, Meat Proc Key Lab Sichuan Prov, 2025 Chengluo Ave, Chengdu 610106, Peoples R China

2021

10.1016/j.lwt.2021.111890

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.150
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