State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Food Chem. 2024 Jan 15;431:137101. doi: 10.1016/j.foodchem.2023.137101. Epub 2023 Aug 6.
The effects of Ca, Cu, and Fe on rice protein (RP) fibril formation were investigated in this study. Low Ca concentration (≤150 mM) moderately unfolded the conformation of RP, promoting the exposure of hydrophobic sites and RP fibril assembly. Fibril formation was especially promoted with earlier addition of Ca. Cu and Fe inhibited RP fibril formation in a dose-dependent manner, and the inhibitory effect of Fe was stronger due to higher affinity with RP. Additionally, the addition of Cu and Fe reduced α-helix and β-sheet contents of RP, respectively, hindering the formation of stacked β-sheet, the main internal structure of fibrils. These two ions also resulted in the formation of random aggregates within 15-50 nm, which further inhibited the conversion of proteins to fibrils. Moreover, Cu and Fe prevented the recruitment of nucleus into fibril-growth-sites, and formed fibrils were disrupted into fragments when these ions were added.
本研究考察了 Ca、Cu 和 Fe 对大米蛋白(RP)纤维形成的影响。低 Ca 浓度(≤150 mM)适度展开 RP 的构象,促进疏水性位点的暴露和 RP 纤维组装。纤维形成特别在较早添加 Ca 时得到促进。Cu 和 Fe 以剂量依赖的方式抑制 RP 纤维形成,由于与 RP 的亲和力更高,Fe 的抑制作用更强。此外,Cu 和 Fe 的添加分别降低了 RP 的α-螺旋和β-折叠含量,从而阻碍了堆叠β-折叠的形成,这是纤维的主要内部结构。这两种离子还导致在 15-50nm 内形成无规聚集体,进一步抑制了蛋白质向纤维的转化。此外,Cu 和 Fe 阻止了核向纤维生长部位的募集,并且当添加这些离子时,形成的纤维被破坏成片段。