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Molecular Mechanism for Improving Emulsification Efficiency of Soy Glycinin by Glycation with Soy Soluble Polysaccharide
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-10-29 00:00:00 , DOI: 10.1021/acs.jafc.8b03398 Xiu-Qing Peng 1 , Yan-Teng Xu 1 , Tong-Xun Liu 1 , Chuan-He Tang 1, 2
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-10-29 00:00:00 , DOI: 10.1021/acs.jafc.8b03398 Xiu-Qing Peng 1 , Yan-Teng Xu 1 , Tong-Xun Liu 1 , Chuan-He Tang 1, 2
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Glycation with carbohydrates has been considered to be an effective strategy to improve the emulsifying properties of plant storage globulins, but the knowledge is inconsistent and even contradictory. This work reported that the glycation with soy soluble polysaccharide (SSPS) progressively improved the emulsification efficiency of soy glycinin (SG) in a degree-of-glycation (DG)-dependent manner. The glycation occurred in both the acidic (A) and basic (B) polypeptides to a similar extent. The physicochemical and structural properties of glycated SG samples with different DG values of 0–35% were characterized. The emulsifying properties of unglycated and glycated SG were performed on the emulsions at an oil fraction of 0.3 and a protein concentration in the aqueous phase, produced using microfluidization as the emusification process. The glycation with increasing the DG led to a progressive decrease in solubility and surface hydrophobicity but remarkably increased the magnitude of ζ-potential. Dynamic latter scattering and spectroscopic results showed that the glycation resulted in a gradual dissociation of the 11S-form SG at the quaternary level (into different [AB] subunits), in a DG-dependent way, while their tertiary ([AB] subunits) and secondary structure were slightly affected. Besides the emulsification efficiency, the glycation progressively accelerated the droplet flocculation and facilitated the adsorption of the proteins at the interface and formation of bridged emulsions. The results demonstrated that the improvement of the emulsification efficiency of SG by the glycation with SSPS was largely attributed to the enhanced conformation flexibility at the [AB] subunit level as well as facilitated formation of bridged emulsions. It was also confirmed that once the glycated SG adsorbed at the interface, it would readily dissociated into subunits; the dissociated [AB] subunits exhibited an outstanding Pickering stabilization. The findings would be of importance for providing new knowledge about the molecular mechanism for the modification of emulsifying properties of oligomeric globulins by the glycation with polysaccharides.
中文翻译：
大豆可溶性多糖糖化提高大豆大豆球蛋白乳化效率的分子机制
碳水化合物的糖化被认为是改善植物储存球蛋白乳化特性的有效策略，但这一认识不一致甚至是矛盾的。这项工作报道了大豆可溶性多糖（SSPS）的糖化以糖化度（DG）依赖性方式逐步提高了大豆甘氨酸（SG）的乳化效率。酸性 (A) 和碱性 (B) 多肽中的糖化程度相似。对具有 0-35% 不同 DG 值的糖化 SG 样品的理化和结构特性进行了表征。未糖化和糖化 SG 的乳化特性是在油分数为 0.3 且水相中蛋白质浓度为使用微流化作为乳化过程产生的乳液上进行的。随着 DG 的增加，糖化导致溶解度和表面疏水性逐渐降低，但 ze 电位的大小显着增加。动态后期散射和光谱结果表明，糖化导致 11S 形式 SG 在四级水平上以 DG 依赖性方式逐渐解离（形成不同的 [AB] 亚基），而其三级（[AB] 亚基）和二级结构受到轻微影响。除了乳化效率外，糖化逐渐加速液滴絮凝，促进界面上蛋白质的吸附和桥乳液的形成。结果表明，SSPS 糖化对 SG 乳化效率的提高很大程度上归因于 [AB] 亚基水平构象灵活性的增强以及桥乳液的形成。 还证实，糖化SG一旦吸附在界面上，就很容易解离成亚基；解离的[AB]亚基表现出出色的皮克林稳定性。这些发现对于提供有关通过多糖糖化改变寡聚球蛋白乳化特性的分子机制的新知识具有重要意义。
更新日期：2018-10-29
中文翻译：
大豆可溶性多糖糖化提高大豆大豆球蛋白乳化效率的分子机制
碳水化合物的糖化被认为是改善植物储存球蛋白乳化特性的有效策略，但这一认识不一致甚至是矛盾的。这项工作报道了大豆可溶性多糖（SSPS）的糖化以糖化度（DG）依赖性方式逐步提高了大豆甘氨酸（SG）的乳化效率。酸性 (A) 和碱性 (B) 多肽中的糖化程度相似。对具有 0-35% 不同 DG 值的糖化 SG 样品的理化和结构特性进行了表征。未糖化和糖化 SG 的乳化特性是在油分数为 0.3 且水相中蛋白质浓度为使用微流化作为乳化过程产生的乳液上进行的。随着 DG 的增加，糖化导致溶解度和表面疏水性逐渐降低，但 ze 电位的大小显着增加。动态后期散射和光谱结果表明，糖化导致 11S 形式 SG 在四级水平上以 DG 依赖性方式逐渐解离（形成不同的 [AB] 亚基），而其三级（[AB] 亚基）和二级结构受到轻微影响。除了乳化效率外，糖化逐渐加速液滴絮凝，促进界面上蛋白质的吸附和桥乳液的形成。结果表明，SSPS 糖化对 SG 乳化效率的提高很大程度上归因于 [AB] 亚基水平构象灵活性的增强以及桥乳液的形成。 还证实，糖化SG一旦吸附在界面上，就很容易解离成亚基；解离的[AB]亚基表现出出色的皮克林稳定性。这些发现对于提供有关通过多糖糖化改变寡聚球蛋白乳化特性的分子机制的新知识具有重要意义。
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