Protein modification; Shearing process; Structural changes; Microfluidization; Pilot scale; Primary structures; Protein isolates; Protein modifications; Proteins structures; Secondary and tertiary structures; Soybean proteins; Structural change; Food Science
Abstract :
[en] The effect of microfluidization treatment on the primary, secondary, and tertiary structure of soybean protein isolate (SPI) was investigated. The samples were treated with and without controlling the temperature and circulated in the system 1, 3, and 5 times at high pressure (137 MPa). Then, the treated samples were freeze-dried and reconstituted in water to check the impact of the microfluidization on two different states: powder and solution. Regarding the primary structure, the SDS-PAGE analysis under reducing conditions showed that the protein bands remained unchanged when exposed to microfluidization treatment. When the temperature was controlled for the samples in their powder state, a significant decrease in the quantities of β-sheet and random coil and a slight reduction in α-helix content was noticed. The observed decrease in β-sheet and the increase in β-turns in treated samples indicated that microfluidization may lead to protein unfolding, opening the hydrophobic regions. Additionally, a lower amount of α-helix suggests a higher protein flexibility. After reconstitution in water, a significant difference was observed only in α-helix, β-sheet and β-turn. Related to the tertiary structure, microfluidization increases the surface hydrophobicity. Among all the conditions tested, the samples where the temperature is controlled seem the most suitable.
Disciplines :
Food science
Author, co-author :
Diana Kerezsi, Andreea; Gembloux Agro-Bio Tech, Department of Food Science and Formulation, University of Liège, Gembloux, Belgium ; Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
Jacquet, Nicolas ; Université de Liège - ULiège > TERRA Research Centre > Technologie Alimentaire (TA)
Lelia Pop, Oana; Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania ; Molecular Nutrition and Proteomics Laboratory, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
Othmeni, Ines ; Université de Liège - ULiège > TERRA Research Centre
Figula, Antoine ; Université de Liège - ULiège > Département GxABT > Technologie Alimentaire (TA)
Francis, Frédéric ; Université de Liège - ULiège > TERRA Research Centre > Gestion durable des bio-agresseurs
The authors gratefully acknowledge Walloon Region for supporting this work as part of the ALLERSOJA project (WIN2WAL program, convention 1910044). Also, the authors would like to thank Andrew Zicler (Teaching and Research Center, Gembloux, Belgium) for providing the shape Z chamber of the microfluidizer and Chakraborty Arpita (Teaching and Research Center, Gembloux, Belgium) for the support regarding the statistical analysis. We are grateful to Kelly Light (McGill University, Sainte-Anne-de-Bellevue, Canada) for supporting the statistical analysis and improving the article\u2019s English level. Also, the authors gratefully acknowledge Emilie Bera (Functional & Evolutionary Entomology, Gembloux Agro-BioTech, Belgium) for teaching the technique SDS-PAGE.
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