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Pulsed electric field improves the EGCG binding ability of pea protein isolate unraveled by multi-spectroscopy and computer simulation.
Chen, Ze-Ling; Li, Ying; Wang, Jin-Hua; Wang, Rui; Teng, Yong-Xin; Lin, Jia-Wei; Zeng, Xin-An; Woo, Meng-Wai; Wang, Ling; Han, Zhong.
Afiliação
  • Chen ZL; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China; Rese
  • Li Y; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China.
  • Wang JH; Foshan Shunde Midea Washing Appliances MFG. CO., LTD, Foshan 528300, China.
  • Wang R; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
  • Teng YX; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
  • Lin JW; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
  • Zeng XA; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China; Rese
  • Woo MW; Department of chemical and materials engineering, University of Auckland, Auckland 1010, New Zealand.
  • Wang L; Macau University of Science and Technology, Macao, 999078, China.
  • Han Z; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China; Over
Int J Biol Macromol ; 244: 125082, 2023 Jul 31.
Article em En | MEDLINE | ID: mdl-37257538
ABSTRACT
Understanding molecular mechanisms during protein modification is critical for expanding the application of plant proteins. This study investigated the conformational change and molecular mechanism of pea protein isolate (PPI) under pulsed electric field (PEF)-assisted (-)-Epigallocatechin-Gallate (EGCG) modification. The flexibility of PPI was significantly enhanced after PEF treatment (10 kV/cm) with decrease (23.25 %) in α-helix and increase (117.25 %) in random coil. The binding constant and sites of PEF-treated PPI with EGCG were increased by 2.35 times and 10.00 % (308 K), respectively. Molecular docking verified that PEF-treated PPI had more binding sites with EGCG (from 4 to 10). The number of amino acid residues involved in hydrophobic interactions in PEF-treated PPI-EGCG increased from 5 to 13. PEF-treated PPI-EGCG showed a significantly increased antioxidant activity compared to non-PEF-treated group. This work revealed the molecular level of PEF-assisted EGCG modification of PPI, which will be significant for the application of PPI in food industry.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas de Ervilha Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas de Ervilha Idioma: En Ano de publicação: 2023 Tipo de documento: Article