Fujian Key Laboratory of Marine Enzyme Engineering, College of Biological Science and Technology, Fuzhou University, Fuzhou 350116, P.R. China.
The College of Life Science, Northwest University, Xi'an 710069, P.R. China.
J Agric Food Chem. 2023 Apr 12;71(14):5686-5699. doi: 10.1021/acs.jafc.3c00147. Epub 2023 Apr 3.
This study sought to understand how the features of proteins impact the properties of nanoparticles assembled using the pH-shifting approach and the mechanism behind. Four legume protein isolates from faba bean, mung bean, soy, and pea were fractionated into natural aqueous-soluble (Sup) and aqueous-insoluble (Sed) fractions, which were proved to serve as shell and core, respectively, for the pH-driven-assembled nanoparticles. Using zein instead of Sed fractions as the core improved size uniformity, and particle size can be precisely controlled by adjusting core/shell ratios. Using the proteomic technique and silico characterization, the features of identified proteins indicated that hydrophobicity rather than molecular weight, surface charge, etc., mainly determined particle size. With molecular docking, structural analysis, and dissociation tests, the assembly of zein/Sup-based nanoparticles was dominantly driven by hydrophobic interactions. This study provides constructive information on the correlation between protein features and the properties of pH-driven-assembled nanoparticles, achieving a precise control of particle size.
本研究旨在了解蛋白质的特性如何影响使用 pH 转换方法组装的纳米粒子的性质及其背后的机制。从蚕豆、绿豆、大豆和豌豆中分离出四种豆类蛋白质分离物，分为天然水溶性（Sup）和水不溶性（Sed）部分，它们分别被证明是 pH 驱动组装纳米粒子的壳和核。使用玉米醇溶蛋白代替 Sed 部分作为核可以提高粒径的均匀性，并且可以通过调整核/壳比来精确控制粒径。使用蛋白质组学技术和计算机模拟表征，鉴定出的蛋白质的特性表明，疏水性而不是分子量、表面电荷等，主要决定了粒径。通过分子对接、结构分析和离解试验，玉米醇溶蛋白/Sup 为基础的纳米粒子的组装主要由疏水性相互作用驱动。本研究提供了关于蛋白质特性与 pH 驱动组装纳米粒子性质之间的相关性的建设性信息，实现了对粒径的精确控制。
