文献类型： 外文期刊

作者： Gao, Qi ¹ ; Yang, Yu-qi ¹ ; Nie, Hao-nan ¹ ; Wang, Bing-qing ¹ ; Peng, Xue ¹ ; Wang, Ning ¹ ; Li, Jiang-kuo ³ ; Rao, Jia-jia ² ; Xue, You-lin ¹ ;

作者机构： 1.Liaoning Univ, Coll Light Ind, Shenyang 110036, Peoples R China

2.North Dakota State Univ, Dept Plant Sci, Fargo, ND 58108 USA

3.Natl Engn & Technol Res Ctr Preservat Agr Prod, Tianjin Key Lab Postharvest Physiol & Storage Agr, Tianjin 300384, Peoples R China

4.Party Sch Liaoning Prov Party Comm, Dept Reg Econ Dev, Shenyang 110161, Peoples R China

5.66 Chongshan Middle Rd, Shenyang, Liaoning, Peoples R China

关键词： Dioscorin; Ultrasound; Emulsifying property; Molecular dynamics simulations

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 453 卷

页码：

收录情况： SCI

摘要： This study investigated the impact of ultrasound treatment on dioscorin, the primary storage protein found in yam tubers. Three key factors, namely ultrasound power, duration, and frequency, were focused on. The research revealed that ultrasound-induced cavitation effects disrupted non-covalent bonds, resulting in a reduction in alpha-helix and beta-sheet contents, decreased thermal stability, and a decrease in the apparent hydrodynamic diameter (Dh) of dioscorin. Additionally, previously hidden amino acid groups within the molecule became exposed on its surface, resulting in increased surface hydrophobicity (Ho) and zeta-potential. Under specific ultrasound conditions (200 W, 25 kHz, 30 min), Dh decreased while Ho increased, facilitating the adsorption of dioscorin molecules onto the oil-water interface. Molecular dynamics (MD) simulations showed that at lower frequencies and pressures, the structural flexibility of dioscorin's main chain atoms increased, leading to more significant fluctuations between amino acid residues. This transformation improved dioscorin's emulsifying properties and its oil-water interface affinity.