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苋属（L.）种子11S球蛋白的技术功能特性表征及三维结构预测

Characterization of the Technofunctional Properties and Three-Dimensional Structure Prediction of 11S Globulins from Amaranth ( L.) Seeds.

作者信息

Aguilar-Padilla Jorge, Centeno-Leija Sara, Bojórquez-Velázquez Esaú, Elizalde-Contreras José M, Ruiz-May Eliel, Serrano-Posada Hugo, Osuna-Castro Juan Alberto

机构信息

Facultad de Ciencias Químicas, Universidad de Colima, Carr. Colima-Coquimatlán km. 9, Coquimatlán 28400, Colima, Mexico.

Facultad de Ciencias Biológicas y Agropecuarias, Universidad de Colima, Carr. Colima-Manzanillo km. 40, Tecomàn 28100, Colima, Mexico.

出版信息

Foods. 2023 Jan 19;12(3):461. doi: 10.3390/foods12030461.

DOI:10.3390/foods12030461
PMID:36765990
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9914310/
Abstract

Amaranth 11S globulins (Ah11Sn) are an excellent source of essential amino acids; however, there have been no investigations on the characterization of their techno-functional properties at different pH conditions and NaCl concentrations, which are necessary for food formulations. In this work, we report a new two-step purification method for native Ah11Sn with purity levels of 95%. LC-MS/MS analysis revealed the presence of three different Ah11Sn paralogs named Ah11SB, A11SC, and Ah11SHMW, and their structures were predicted with Alphafold2. We carried out an experimental evaluation of Ah11Sn surface hydrophobicity, solubility, emulsifying properties, and assembly capacity to provide an alternative application of these proteins in food formulations. Ah11Sn showed good surface hydrophobicity, solubility, and emulsifying properties at pH values of 2 and 3. However, the emulsions became unstable at 60 min. The assembly capacity of Ah11Sn evaluated by DLS analysis showed mainly the trimeric assembly (150-170 kDa). This information is beneficial to exploit and utilize Ah11Sn rationally in food systems.

摘要

苋属植物11S球蛋白（Ah11Sn）是必需氨基酸的优质来源；然而，尚未有人对其在不同pH条件和NaCl浓度下的技术功能特性进行研究，而这些条件对于食品配方来说是必要的。在这项工作中，我们报道了一种新的两步法纯化天然Ah11Sn的方法，其纯度水平约为95%。液相色谱-串联质谱（LC-MS/MS）分析显示存在三种不同的Ah11Sn旁系同源物，分别命名为Ah11SB、A11SC和Ah11SHMW，并使用Alphafold2预测了它们的结构。我们对Ah11Sn的表面疏水性、溶解性、乳化特性和组装能力进行了实验评估，以便为这些蛋白质在食品配方中的替代应用提供依据。Ah11Sn在pH值为2和3时表现出良好的表面疏水性、溶解性和乳化特性。然而，乳液在60分钟时变得不稳定。通过动态光散射（DLS）分析评估的Ah11Sn的组装能力主要显示为三聚体组装（~150-170 kDa）。这些信息有助于在食品体系中合理开发和利用Ah11Sn。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b45/9914310/3a827a8fa083/foods-12-00461-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b45/9914310/122afb6301a8/foods-12-00461-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b45/9914310/620e8d45923c/foods-12-00461-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b45/9914310/6a553f05433b/foods-12-00461-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b45/9914310/e101055528c2/foods-12-00461-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b45/9914310/caad37ad067e/foods-12-00461-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b45/9914310/1a062a692caf/foods-12-00461-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b45/9914310/8f72b64e5391/foods-12-00461-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b45/9914310/254d44ebf42a/foods-12-00461-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b45/9914310/3a827a8fa083/foods-12-00461-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b45/9914310/122afb6301a8/foods-12-00461-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b45/9914310/620e8d45923c/foods-12-00461-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b45/9914310/6a553f05433b/foods-12-00461-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b45/9914310/e101055528c2/foods-12-00461-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b45/9914310/caad37ad067e/foods-12-00461-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b45/9914310/1a062a692caf/foods-12-00461-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b45/9914310/8f72b64e5391/foods-12-00461-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b45/9914310/254d44ebf42a/foods-12-00461-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4b45/9914310/3a827a8fa083/foods-12-00461-g009.jpg

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Efficient Protein Extraction Protocols for NanoLC-MS/MS Proteomics Analysis of Plant Tissues with High Proteolytic Activity: A Case Study with Pineapple Pulp.
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