Jansens Koen J A, Lambrecht Marlies A, Rombouts Ine, Monge Morera Margarita, Brijs Kristof, Rousseau Frederic, Schymkowitz Joost, Delcour Jan A
KU Leuven, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Leuven, Belgium.
Nutrex NV, Achterstenhoek 5, B-2275, Lille, Belgium.
Compr Rev Food Sci Food Saf. 2019 Jul;18(4):1256-1276. doi: 10.1111/1541-4337.12462. Epub 2019 Jun 10.
Conditions including heating mode, time, temperature, pH, moisture and protein concentration, shear, and the presence of alcohols, chaotropic/reducing agents, enzymes, and/or salt influence amyloid fibril (AF) formation as they can affect the accessibility of amino acid sequences prone to aggregate. As some conditions applied on model protein resemble conditions in food processing unit operations, we here hypothesize that food processing can lead to formation of protein AFs with a compact cross β-sheet structure. This paper reviews conditions and food constituents that affect amyloid fibrillation of egg and cereal proteins. While egg and cereal proteins often coexist in food products, their impact on each other's fibrillation remains unknown. Hen egg ovalbumin and lysozyme form AFs when subjected to moderate heating at acidic pH separately. AFs can also be formed at higher pH, especially in the presence of alcohols or chaotropic/reducing agents. Tryptic wheat gluten digests can form fibrillar structures at neutral pH and maize and rice proteins do so in aqueous ethanol or at acidic pH, respectively.
包括加热方式、时间、温度、pH值、湿度、蛋白质浓度、剪切力以及醇类、离液剂/还原剂、酶和/或盐的存在等条件会影响淀粉样纤维（AF）的形成，因为它们会影响易于聚集的氨基酸序列的可及性。由于应用于模型蛋白的某些条件类似于食品加工单元操作中的条件，我们在此假设食品加工会导致形成具有紧密交叉β-折叠结构的蛋白质AF。本文综述了影响鸡蛋和谷物蛋白淀粉样纤维化的条件和食品成分。虽然鸡蛋和谷物蛋白经常共存于食品中，但它们对彼此纤维化的影响仍然未知。鸡蛋蛋清中的卵清蛋白和溶菌酶在酸性pH值下分别进行适度加热时会形成AF。在较高pH值下也能形成AF，尤其是在有醇类或离液剂/还原剂存在的情况下。胰蛋白酶消化的小麦面筋在中性pH值下可形成纤维状结构，而玉米和大米蛋白分别在乙醇水溶液中或酸性pH值下形成纤维状结构。
