Exploring the effect of high-pressure processing conditions on the deaggregation of natural major royal jelly proteins (MRJPs) fibrillar aggregates

文献类型： 外文期刊

第一作者： Pan, Fei

作者： Pan, Fei;Li, Xiangxin;Chen, Hualei;Liu, Mengyao;Fang, Xiaoming;Peng, Wenjun;Tian, Wenli

作者机构：

关键词： Major royal jelly proteins; High-pressure processing; Pressure level; Exposure time; Deaggregation

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 452 卷

页码：

收录情况： SCI

摘要： High pressure processing is a safe and green novel non-thermal processing technique for modulating food protein aggregation behavior. However, the systematic relationship between high pressure processing conditions and protein deaggregation has not been sufficiently investigated. Major royal jelly proteins, which are naturally highly fibrillar aggregates, and it was found that the pressure level and exposure time could significantly promote protein deaggregation. The 100 - 200 MPa treatment favoured the deaggregation of proteins with a significant decrease in the sulfhydryl group content. Contrarily, at higher pressure levels ( >400 MPa), the exposure time promoted the formation of disordered agglomerates. Notably, the inter-conversion of alpha-helix and beta -strands in major royal jelly proteins after high pressure processing eliminates the solvent-free cavities inside the aggregates, which exerts a ' collapsing ' effect on the fibrillar aggregates. Furthermore, the first machine learning model of the high pressure processing conditions and the protein deaggregation behaviour was developed, which provided digital guidance for protein aggregation regulation.

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