α-Lactalbumin/κ-casein coassembly with different intermediates of β-lactoglobulin during heat-induced fibril formation

被引:4
作者
Gao, Yu-Zhe [1 ,2 ]
Xu, Hong-Hua [1 ]
Guan, Chen [1 ]
Guo, Rui-Chi [1 ]
Yang, Xiao-Tong [1 ]
Ma, Cai-Hong [1 ]
Shao, Mei-Li [1 ]
机构
[1] Northeast Agr Univ, Key Lab Dairy Sci, Minist Educ, Harbin 150030, Peoples R China
[2] Shenyang Normal Univ, Coll Grain Sci & Technol, Shenyang 110034, Peoples R China
关键词
beta-Lactoglobulin; alpha-Lactalbumin; kappa-casein; Fibril' intermediates; Coassembly; WHEY-PROTEIN CONCENTRATE; AMYLOID FIBRILS; FOOD; AGGREGATION; NANOFIBRILS; KINETICS; PEPTIDES;
D O I
10.1016/j.ifset.2021.102705
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Monomers, homogeneous nuclei and protofibrils are intermediate products during beta-lactoglobulin (beta-lg) fibril formation, they have different abilities to resist disturbance by other protein agents. The results showed that when beta-lg monomer coassembly with alpha-Lactalbumin (alpha-la)/k-Casein (kappa-CN), it would affect beta-lg self-assembly to fibril. While homogeneous nuclei and protofibrils coassembly with alpha-la/kappa-CN had little effect on fibril formation. Moreover, the result of forming fibril was quite different when beta-lg monomers coassembled with alpha-la and kappa-CN. Notably, alpha-la increased the fibril diameter, and k-CN clearly inhibited fibril formation. The reason for the differences was the different binding sites. alpha-la and kappa-CN had different effects on beta-lg's alpha-helical structure: alpha-la did not destroy the beta-lg's alpha-helical structure thus had little effect on fibril formation. While k-CN especially its hydrophobic area, interacted with beta-lg via -S-S- during the aggregation, it destroyed beta-lg's alpha-helical structure thus resulted in an inability to form fibrils. This study would expand the application value of dairy protein-based products aggregated at low pH.
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页数:10
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