Food and Fermentation Industries >

2022 , Vol. 48 >Issue 17: 159 - 167

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031387

Effects of pH-shift induction on fabricated nanoparticles and dissociation-association of soy lipophilic protein

  • LI Cili ,
  • GAO Yuan ,
  • ZENG Jianhua ,
  • SUN Bingyu ,
  • HUANG Yuyang ,
  • ZHU Xiuqing
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  • (College of Food Engineering, Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150028, China)

Received date: 2022-03-14

  Revised date: 2022-03-31

  Online published: 2022-10-01

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Abstract

In order to explore the effect of pH-shift induction on the dissociation-association behavior of soybean lipophilic protein(SLP)and the self-assembled nanoparticles, the SLP was treated by pH-shift inducted and the dissociation-association behavior of SLP and its self-assembled nanoparticles induced were characterized by thermal analysis and dynamic light scattering techniques. The results showed that the structure of SLP protein experienced unfolding, subunit dissociation and reaggregation during pH-shift induction. After about 10 h, more tyrosine and tryptophan were distributed on the surface of SLP with a stable and a loose three-dimensional conformation. The results of Fourier transform infrared spectroscopy and circular dichroism spectroscopy showed that pH-shift induction (10 h) changed the hydrophilic side chains on the protein surface and destroyed the hydrogen bonds and other forces acting on the secondary structure of the protein. Besides, it also caused the α-helix structure change to spin and increased the β-sheet content. The thermal analysis results showed that SLP had the maximum anti-degeneration ability at the isoelectric point. During the process of pH-shift induction, SLP nanoparticles self-assembled to form spherical nanoparticles with regular shape and uniform size, whose molecular morphology changed from disordered aggregation state to uniform particle size distribution. The SLP nanoparticles induced at pH 4 showed a stable single distribution system, and then exhibited good molecular flexibility and emulsifying properties.

Key words： soybean lipophilic protein; pH-shift induction; dissociation-association; self-assembly particles; multispectral techniques

Cite this article

LI Cili , GAO Yuan , ZENG Jianhua , SUN Bingyu , HUANG Yuyang , ZHU Xiuqing . Effects of pH-shift induction on fabricated nanoparticles and dissociation-association of soy lipophilic protein[J]. Food and Fermentation Industries, 2022 , 48(17) : 159 -167 . DOI: 10.13995/j.cnki.11-1802/ts.031387

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