琥珀酰化对枣椰花粉浓缩蛋白二级结构、表面性质和热性质的影响。
Effect of succinylation on the secondary structures, surface, and thermal properties of date palm pollen protein concentrate.
作者信息
Sebii Haifa, Karra Sirine, Bchir Brahim, Nhouchi Zeineb, Ghribi Abir Mokni, Karoui Romdhane, Blecker Christophe, Besbes Souhail
机构信息
Laboratory of Analysis Valorization and Food Safety, University of Sfax, National Engineering School of Sfax, Soukra Road, BP W-3038 Sfax, Tunisia.
University of Artois, EA 7394, Institut Charles Viollette, F-62300 Lens, France.
出版信息
J Food Sci Technol. 2021 Feb;58(2):632-640. doi: 10.1007/s13197-020-04577-1. Epub 2020 Jun 24.
The present study was attempted to investigate the effect of succinylation, as chemical modification, on the functionality of male date palm pollen protein concentrate (MDPPPC). Succinylation was applied at two levels, 4 and 8 mol of succinic acid per mole of lysine. 4 M and 8 M were compared to the native MDPPPC. Findings proved that succinylation improved the surface properties of pollen protein including solubility and surfactant activity. Increased solubility of succinylated MDPPPC has been noticed especially in pH superior to pHi. The results from the differential scanning calorimetry showed a significant decrease < of the denaturation temperature and the heat enthalpy for succinylated MDPPPC. β turn of succinylated MDPPPC increased significantly < at the expense of β sheet indicating that the protein gained more mobility after succinylation which explains the enhancement of the functional properties and promotes the use of succinylated protein as a techno-functional ingredient.
本研究旨在探讨琥珀酰化作为化学修饰对雄性海枣花粉浓缩蛋白（MDPPPC）功能特性的影响。琥珀酰化以两个水平进行，即每摩尔赖氨酸使用4摩尔和8摩尔琥珀酸。将4M和8M的样品与天然MDPPPC进行比较。研究结果证明，琥珀酰化改善了花粉蛋白的表面性质，包括溶解度和表面活性剂活性。尤其在pH高于内部pH值（pHi）时，琥珀酰化MDPPPC的溶解度有所增加。差示扫描量热法的结果显示，琥珀酰化MDPPPC的变性温度和热焓显著降低< 。琥珀酰化MDPPPC的β转角显著增加< ，同时β折叠减少，这表明蛋白质在琥珀酰化后获得了更大的流动性，这解释了功能特性的增强，并促进了琥珀酰化蛋白作为技术功能成分的应用。
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