Monitoring of the functional properties and unfolding change of Ovalbumin after DHPM treatment by HDX and FTICR MS: Functionality and unfolding of Oval after DHPM by HDX and FTICR MS. (15th July 2017)
- Record Type:
- Journal Article
- Title:
- Monitoring of the functional properties and unfolding change of Ovalbumin after DHPM treatment by HDX and FTICR MS: Functionality and unfolding of Oval after DHPM by HDX and FTICR MS. (15th July 2017)
- Main Title:
- Monitoring of the functional properties and unfolding change of Ovalbumin after DHPM treatment by HDX and FTICR MS
- Authors:
- Liu, Guang-xian
Tu, Zong-cai
Wang, Hui
Zhang, Lu
Huang, Tao
Ma, Da - Abstract:
- Highlights: Surface activity promotion was observed after 120 MPa DHPM treatment. More flexible conformation was induced by DHPM. The big β-sheet including six strands is unaffected by DHPM. We hypothesized that "partial unfolding" could be caused by DHPM treatment. Abstract: Dynamic high-pressure microfluidizaiton (DHPM) induced unfolding of proteins and enzymes could enhance the functional properties and hydrolytic ability of the molecules. In this study, the effect of DHPM on the surface activities of Ovalbumin (Oval), namely foaming and emulsifying properties, was investigated at 0, 40, 80, 120 and 160 MPa. Improvement in the foaming and emulsifying properties was observed at 120 and 80 MPa, respectively. Hydrogen/deuterium exchange (HDX) coupled with Fourier transform infrared spectroscopy–mass spectrometry (FTICR MS) was performed to investigate the exact unfolded region of Oval and analyze the mechanism promoting the foaming and emulsifying properties after 120 and 80 MPa, respectively, compared with those at 0 MPa. Prevalent unfolding of Oval after 80 and 120 MPa treatment was revealed by HDX-MS, indicating a more flexible conformation induced by DHPM. However, lower deuterium incorporation was observed for the large six-stranded β -sheet. Therefore, the combined forces could enhance the flexibility and surface activities of Oval, which increased its foaming and emulsifying properties.
- Is Part Of:
- Food chemistry. Volume 227(2017)
- Journal:
- Food chemistry
- Issue:
- Volume 227(2017)
- Issue Display:
- Volume 227, Issue 2017 (2017)
- Year:
- 2017
- Volume:
- 227
- Issue:
- 2017
- Issue Sort Value:
- 2017-0227-2017-0000
- Page Start:
- 413
- Page End:
- 421
- Publication Date:
- 2017-07-15
- Subjects:
- DHPM dynamic high pressure microfluidization -- HDX hydrogen–deuterium exchange -- FTICR MS Fourier-transform ion cyclotron resonance mass spectrometry -- FC foaming capacity -- FS foaming stability -- EAI emulsifying activity index -- ESI emulsion stability index -- SH sulfhydryl content -- DTNB 5, 5′-dithio-2-nitrobenzoate
DHPM -- Ovalbumin -- HDX FTICR MS -- Unfolding -- 3D structure
Food -- Analysis -- Periodicals
Food -- Composition -- Periodicals
664 - Journal URLs:
- http://www.sciencedirect.com/science/journal/03088146 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.foodchem.2017.01.109 ↗
- Languages:
- English
- ISSNs:
- 0308-8146
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3977.284000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store - Ingest File:
- 321.xml