文献类型： 外文期刊

作者： Wang, Jin-Mei ¹ ; Yang, Xiao-Quan ¹ ; Yin, Shou-Wei ¹ ; Zhang, Ye ¹ ; Tang, Chuan-He ¹ ; Li, Bian-Sheng ¹ ; Yuan, De-B ¹ ;

作者机构： 1.S China Univ Technol, Dept Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China

2.Chinese Acad Trop Agr Sci, Inst Banana & Plantain, Haikou 570102, Peoples R China

关键词： high hydrostatic pressure;ethanol denaturation;β-conglycinin;glycinin;structural rearrangement;hydrophobicity

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

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收录情况： SCI

摘要： The effects of high hydrostatic pressure (HHP) treatment (100-500 MPa) on solubility and structural properties of ethanol (EtOH)-denatured soy β-conglycinin and glycinin were investigated using differential scanning calorimetry, Fourier transform infrared and ultraviolet spectroscopy. HHP treatment above 200 MPa, especially at neutral and alkaline pH as well as low ionic strength, significantly improved the solubility of denatured soy proteins. Structural rearrangements of denatured β-conglycinin subjected to high pressure were confirmed, as evidenced by the increase in enthalpy value (ΔH) and the formation of the ordered supramolecular structure with stronger intramolecular hydrogen bond. HHP treatment (200—400 MPa) caused an increase in surface hydrophobicity (F_(max)) of β-conglycinin, partially attributable to the exposure of the Tyr and Phe residues, whereas higher pressure (500 MPa) induced the decrease in F_(max) due to hydrophobic rearrangements. The Trp residues in β-conglycinin gradually transferred into a hydrophobic environment, which might further support the finding of structural rearrangements. In contrast, increasing pressure induced the progressive unfolding of denatured glycinin, accompanied by the movement of the Tyr and Phe residues to the molecular surface of protein. These results suggested that EtOH-denatured β-conglycinin and glycinin were involved in different pathways of structural changes during HHP treatment.