Effect of dextran glycation on nanofibril assembly of soya β‐conglycinin at pH 2.0 and the pH stability of nanofibrils. (23rd July 2016)

• Record Type: Journal Article
• Authors: Zou, Yuan; Chen, Yanqiong; Wang, Mengping; Wang, Jinmei; Yang, Xiaoquan
• Is Part Of: International journal of food science & technology. Volume 51:Number 10(2016)
• Page Start: 2260
• Page End: 2269
• Publication Date: 2016-07-23
• Subjects: Dextran -- glycation -- nanofibril -- pH stability -- soya β‐conglycinin; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13212
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: In this study, we investigated the effects of dextran glycation on soya β‐conglycinin self‐assembly into nanofibrils at 85 °C and pH 2.0, as well as their stability at pH 2.0–10.0. Although the hydrolysis rate of β‐conglycinin decreased, glycation significantly increased the structural change rate in the initial stage of nanofibril formation and the growth of nanofibril. It is suggested that the glycation of three subunits (α′, α, β) in β‐conglycinin may promote fibril assembly because the extension regions of α′ and α subunits play an important role in affecting the rate of structural changes in fibril formation. At neutral pH, conjugate nanofibrils are highly dispersible and transparent and remained greater structural stability compared with mixture. The improvement stability of conjugate nanofibrils may be contributed to dextran which provides some steric hindrance to prevent the aggregation of nanofibrils; this would also facilitate the application of soya β‐conglycinin nanofibrils in food industry. Abstract : Dextran glycation increased structural change rate of soya β‐conglycinin in initial stage of fibril formation. Moreover, conjugate nanofibrils are highly dispersible and transparent at pH 7.0 and remained greater structural stability at pH 7.0.