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1. Energetics and mechanism of complexation between β-lactoglobulin and oligochitosan

Author:
Valerij Y. Grinberg; Tatiana V. Burova; Natalia V. Grinberg; Vladimir E. Tikhonov; Alexander S. Dubovik; Victor N. Orlov; Irina G. Plashchina; Anatolii I. Usov; Alexei R. Khokhlov
Source:
Food hydrocolloids 2023 v.134 pp. 108021
ISSN:
0268-005X
Subject:
denaturation,   etc   ; chitosan; enthalpy; entropy; hydrocolloids; pH; sorption isotherms; temperature;     Show all 8 Subjects
Abstract:
... β-lactoglobulin–oligochitosan (MW 9500 Da) system was studied under conditions of protein-polysaccharide incompatibility, the dipole-charge, and charge-charge protein-polysaccharide interactions at pH 3.0, 5.5, and 6.0, respectively, using ITC, DSC, and DLS. At pH 5.5 and 6.0, the ITC data revealed a complex formation between β-lactoglobulin and oligochitosan. The binding curves of the protein to ...
DOI:
10.1016/j.foodhyd.2022.108021

2. Exposure of zebrafish (Danio rerio) to trans-2-hexenal induces oxidative stress and protein degeneration of the gill

Author:
Dicheng Ma; Haiyan Yu; Guangrui Cui; Jiamei Zhu; Bingyu Zhu; Wei Mu; Feng Liu
Source:
Science of the total environment 2023 v.854 pp. 158813
ISSN:
0048-9697
Subject:
denaturation; protein denaturation,   etc   ; Danio rerio; biopesticides; cell death; chronic toxicity; environment; intravenous injection; malondialdehyde; methionine; mortality; oral administration; oxidative stress; risk; risk assessment; succinate dehydrogenase (quinone);     Show all 16 Subjects
Abstract:
... Trans-2-hexenal (T2H) has great commercial value for development as a biopesticide, but its toxicity risk to nontarget organisms is unknown. Here, the toxicity and underlying mechanism of T2H on zebrafish (Danio rerio) were investigated. The LC₅₀ (48 h) of T2H on zebrafish is 4.316 μg/mL, and the aldehyde group is essential to its toxicity. In 14-day chronic toxicity tests, 0.432 μg/mL T2H resulte ...
DOI:
10.1016/j.scitotenv.2022.158813

3. High intensity ultrasound (HIU)-induced functionalization of foxtail millet protein and its fractions

Author:
Nitya Sharma; Jatindra K Sahu; Ankur Choudhary; Maninder Meenu; Vasudha Bansal
Source:
Food hydrocolloids 2023 v.134 pp. 108083
ISSN:
0268-005X
Subject:
denaturation,   etc   ; Setaria italica; glutelins; hydrocolloids; hydrophobicity; particle size; prolamins; protein content; protein sources; solubility; ultrasonics; zeta potential;     Show all 12 Subjects
Abstract:
... Foxtail millet protein constitutes the second most important component and has remarkable essential acid composition. Out of which prolamin and glutelin forms the major portion of this protein. In the present study, foxtail millet protein was obtained with a recovery yield of 70.79%, and prolamin and glutelin fractions constituted 31.10 and 34.69% of total protein. The objective of this study was ...
DOI:
10.1016/j.foodhyd.2022.108083

4. A stem-loop like aptasensor for sensitive detection of aflatoxin based on graphene oxide/AuNPs nanocomposite platform

Author:
Mehdi Dadmehr; Sahar Cheraghi Shahi; Mitra Malekkiani; Behnaz Korouzhdehi; Abolfazl Tavassoli
Source:
Food chemistry 2023 v.402 pp. 134212
ISSN:
0308-8146
Subject:
denaturation,   etc   ; aflatoxin B1; aptasensors; carcinogenicity; detection limit; fluorescence; food chemistry; food industry; graphene oxide; nanocomposites; nanogold; oligonucleotides;     Show all 12 Subjects
Abstract:
... Aflatoxin as the potent carcinogenic mycotoxin had been received great attention for detection in food industry and safety. Due to low quantity of aflatoxin in food samples, there is a need to develop a sensitive method toward its detection. In the present study, an aflatoxin B1 (AFB1) specific aptasensor with internal complementary sequence was developed for detection of AFB1. The FAM-functionali ...
DOI:
10.1016/j.foodchem.2022.134212

5. Molecular interpretation of single-molecule force spectroscopy experiments with computational approaches

Author:
Guillaume Stirnemann
Source:
Chemical communications 2022 v.58 no.51 pp. 7110-7119
ISSN:
1364-548X
Subject:
denaturation,   etc   ; disulfides; spectroscopy;     Show all 3 Subjects
Abstract:
... Single molecule force-spectroscopy techniques have granted access to unprecedented molecular-scale details about biochemical and biological mechanisms. However, the interpretation of the experimental data is often challenging. Computational and simulation approaches (all-atom steered MD simulations in particular) are key to provide molecular details about the associated mechanisms, to help test di ...
DOI:
10.1039/d2cc01350a

6. Shear-induced structural changes and denaturation of bovine immunoglobulin G and serum albumin at different temperatures

Author:
Dimuthu Bogahawaththa; Todor Vasiljevic
Source:
Food hydrocolloids 2022 v.124 pp. 107283
ISSN:
0268-005X
Subject:
denaturation; protein denaturation,   etc   ; bovine serum albumin; cattle; chemical bonding; hydrocolloids; immunoglobulin G; temperature;     Show all 8 Subjects
Abstract:
... Shearing can modify native properties of proteins alone or in combination with heating. Effects of shearing on secondary structure, extent of denaturation and interactions of immunoglobulin G (IgG) and bovine serum albumin (BSA) were studied at temperatures where these changes start to take place. Pure IgG (0.8 mL mL⁻¹) or BSA (0.4 mg mL⁻¹) and their binary mixture were subjected to selected tempe ...
DOI:
10.1016/j.foodhyd.2021.107283

7. Acid gelation of heat-treated recombined milk: Fat globule membrane composition and gelation functionality

Author:
Visaka Anantawat; Simon M. Loveday; Harjinder Singh; Skelte G. Anema
Source:
International dairy journal 2022 v.125 pp. 105243
ISSN:
0958-6946
Subject:
denaturation; protein denaturation,   etc   ; gelation; heat treatment; milk fat; pH; recombined milk; skim milk; whey; whey protein; whole milk;     Show all 11 Subjects
Abstract:
... Recombined whole milk was prepared by heating skim milk before homogenising with milkfat (HEHO milk) or by homogenising milkfat with unheated skim milk and heating the recombined milk (HOHE milk). Heat treatment caused whey protein denaturation, more at higher temperatures and slightly more in HEHO milk than in HOHE milk. Less protein was adsorbed to the fat globules of the HEHO milk than the HOHE ...
DOI:
10.1016/j.idairyj.2021.105243

8. Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss: A review

Author:
Yuemei Zhang; Y.H.B. Kim; Eero Puolanne; Per Ertbjerg
Source:
Meat science 2022 v.190 pp. 108841
ISSN:
0309-1740
Subject:
denaturation; protein denaturation,   etc   ; crystallization; freeze-thaw cycles; ice; ionic strength; meat; meat science; muscles; pH; water holding capacity;     Show all 11 Subjects
Abstract:
... Formation of thaw loss cannot generally be avoided when meat is frozen and then thawed. Explanations have mainly focused on the damage to muscle fibers resulting from ice crystallization and the freezing-induced denaturation of myofibrillar proteins, the latter of which has, however, not received much research focus. This review discusses the relationship between myofibrillar protein denaturation ...
DOI:
10.1016/j.meatsci.2022.108841

9. Droplet drying and whey protein denaturation in pulsed gas flow - A modeling study

Author:
Daniel Pramudita; Sowat Humjaa; Evangelos Tsotsas
Source:
Journal of food engineering 2022 v.321 pp. 110959
ISSN:
0260-8774
Subject:
denaturation; protein denaturation,   etc   ; combustion; droplet size; droplets; drugs; energy; kinetics; mathematical models; product quality; temperature; thermosensitivity; whey protein isolate;     Show all 13 Subjects
Abstract:
... Pulse combustion drying is a novel advanced drying technique that uses pulsating gas flow generated by intermittent combustion. The technique has been used for fine powder production from various materials, including heat sensitive materials such as foods and pharmaceuticals. In this study, denaturation of whey protein isolate (WPI) during drying in pulsated gas flow is investigated numerically. A ...
DOI:
10.1016/j.jfoodeng.2022.110959

10. Specific protein-urea interactions

Author:
Zhi Wei Wong; Daiwen Yang
Source:
Magnetic resonance letters 2022 v.2 no.3 pp. 131-138
ISSN:
2772-5162
Subject:
denaturation; protein denaturation,   etc   ; bound water; fatty acids; humans; hydrogen; intestines; magnetism; models; molecular dynamics; nuclear magnetic resonance spectroscopy; urea;     Show all 12 Subjects
Abstract:
... The mechanism of urea's action in protein denaturation remains largely unknown. To provide an experimental basis for molecular dynamics (MD) simulations on urea-protein interactions, we investigated the effect of urea on human intestinal fatty acid binding protein (hIFABP) by nuclear magnetic resonance (NMR). Hydrogen-deuterium exchange (HDX) rates at ≤ 2 M urea indicate that urea affects hIFABP i ...
DOI:
10.1016/j.mrl.2022.06.003

11. Effect of cellobiose on the myofibrillar protein denaturation induced by pH changes during freeze-thaw cycles

Author:
Mingtang Tan; Zhaoyang Ding; Jun Mei; Jing Xie
Source:
Food chemistry 2022 v.373 pp. 131511
ISSN:
0308-8146
Subject:
denaturation; protein denaturation,   etc   ; X-ray diffraction; cellobiose; cryoprotectants; crystallization; food chemistry; freeze-thaw cycles; hydrophobicity; pH; particle size; protein degradation;     Show all 12 Subjects
Abstract:
... The aim of this study was to investigate myofibrillar protein (MFP) denaturation induced by pH changes during freeze–thaw (FT) cycles, and to propose an effective mitigation strategy. Owing to the selective crystallization of Na₂HPO₄·12H₂O and the consequent pH change, a pH change of 3.32 units was observed when the MFP solution were frozen. The surface hydrophobicity, particle size and confocal l ...
DOI:
10.1016/j.foodchem.2021.131511

12. Zein structure and its hidden zearalenone: Effect of zein extraction methods

Author:
Hongxia Tan; Hongyuan Zhou; Ting Guo; Jiaxin Li; Chi Zhang; Shuo Wang; Yuhao Zhang; Liang Ma
Source:
Food chemistry 2022 v.374 pp. 131563
ISSN:
0308-8146
Subject:
denaturation,   etc   ; corn; food chemistry; hydrophobicity; zearalenone; zein;     Show all 6 Subjects
Abstract:
... Zein, the plant protein, has received great attention in the last years. However, hidden zearalenone (ZEN), the zein-bound ZEN present in zein would have a great hazard to humans and animals. To date, the fates of hidden ZEN under different extraction methods of zein have not been clarified. In this study, the effect of zein extraction methods on conversion of free ZEN with hidden ZEN and its corr ...
DOI:
10.1016/j.foodchem.2021.131563

13. Functional and Bioactive Properties of Gelatin Extracted from Aquatic Bioresources – A Review

Author:
R. A. S. N. Ranasinghe; W. L. I. Wijesekara; P. R. D. Perera; S. A. Senanayake; M. M. Pathmalal; R. A. U. J. Marapana
Source:
Food reviews international 2022 v.38 no.4 pp. 812-855
ISSN:
1525-6103
Subject:
denaturation,   etc   ; antioxidants; cattle; collagen; food industry; gelatin; swine;     Show all 7 Subjects
Abstract:
... Gelatin, which is widely used in the food industry, is a protein derived from partial denaturation of collagen. The primary sources of industrial gelatin are porcine skin or bovine hide, but their utilization is restricted due to disease outbreaks and on religious grounds. Therefore, gelatin derived from aquatic organisms is attracting widespread interest and can be a good source for harvesting of ...
DOI:
10.1080/87559129.2020.1747486

14. Enthalpy–entropy compensation in the denaturation of proteins of bovine masseter and cutaneous trunci

Author:
Jonghoon Kang; Karla A. Solis Rueda
Source:
Meat science 2022 v.184 pp. 108688
ISSN:
0309-1740
Subject:
denaturation,   etc   ; cattle; enthalpy; entropy; meat; meat science; temperature;     Show all 7 Subjects
Abstract:
... Thermal properties of muscles are of great interest in meat science. A recent article (Vaskoska et al., 2021) examines the thermal denaturation of proteins in bovine muscles, masseter and cutaneous trunci, by measuring the enthalpy and melting temperature of the denaturation. In the present article, we report the numerical values of entropy in the denaturation of proteins. Furthermore, we describe ...
DOI:
10.1016/j.meatsci.2021.108688

15. Mechanistic Understanding of DNA Denaturation in Nanoscale Thermal Gradients Created by Femtosecond Excitation of Gold Nanoparticles

Author:
David A. Hastman; Parth Chaturvedi; Eunkeu Oh; Joseph S. Melinger; Igor L. Medintz; Lela Vuković; Sebastián A. Díaz
Source:
ACS applied materials & interfaces 2022 v.14 no.2 pp. 3404-3417
ISSN:
1944-8252
Subject:
denaturation,   etc   ; DNA; energy; heat; irradiation; molecular dynamics; nanogold;     Show all 7 Subjects
Abstract:
... There is significant interest in developing photothermal systems that can precisely control the structure and function of biomolecules through local temperature modulation. One specific application is the denaturation of double-stranded (ds) DNA through femtosecond (fs) laser pulse optical heating of gold nanoparticles (AuNPs); however, the mechanism of DNA melting in these systems is not fully un ...
DOI:
10.1021/acsami.1c19411

16. Recent advancements and applications of explosion puffing

Author:
Ramandeep Kaur; Ankit Kumar; Vikas Kumar; Satish Kumar; Ramesh Kumar Saini; Pratik Nayi; Rakesh Gehlot
Source:
Food chemistry 2023 v.403 pp. 134452
ISSN:
0308-8146
Subject:
protein denaturation,   etc   ; Maillard reaction; food chemistry; food industry;     Show all 4 Subjects
Abstract:
... In modern days, to meet the steadily growing demand for novel and nutritional food products several innovative technologies have been used in the food industry. Among them, explosion puffing (EP) is considered an efficient method for the processing of food products and is proposed as an alternative to conventional processing methods. This review discusses the wide applications of EP in drying, puf ...
DOI:
10.1016/j.foodchem.2022.134452

17. Assessment of milk protein digestion kinetics: effects of denaturation by heat and protein type used

Author:
Evan Abrahamse; Gabriël G. M. Thomassen; Ingrid B. Renes; Peter A. Wierenga; Kasper A. Hettinga
Source:
Food & function 2022 v.13 no.10 pp. 5715-5729
ISSN:
2042-650X
Subject:
denaturation; protein denaturation,   etc   ; amino acids; dialysis; digestion; heat; hydrolysis; infant formulas; ingredients; intermediate product; models; peptides; protein composition; protein depletion; whey protein isolate;     Show all 15 Subjects
Abstract:
... Knowledge about how molecular properties of proteins affect their digestion kinetics is crucial to understand protein postprandial plasma amino acid (AA) responses. Previously it was found that a native whey protein isolate (NWPI) and heat denatured whey protein isolate (DWPI) elicit comparable postprandial plasma AA peak concentrations in neonatal piglets, while a protein base ingredient for infa ...
DOI:
10.1039/d2fo00542e

18. Pressure moisture treatment and hydro-thermal treatment of starch

Author:
Hui-Yun Kim; Moo-Yeol Baik
Source:
Food science and biotechnology 2022 v.31 no.3 pp. 261-274
ISSN:
1226-7708
Subject:
denaturation,   etc   ; biotechnology; food science; heat; modified starch; value added;     Show all 6 Subjects
Abstract:
... Starch is often subjected to denaturation treatment to improve its useful properties and eliminate its shortcomings. Various methods have been developed to produce modified starches with different properties and for a variety of uses. Because physically modified starch can be produced without chemical substances or biological agents, the modification method is very simple and inexpensive, and the ...
DOI:
10.1007/s10068-021-01016-5

19. Phlorotannins of the Brown Algae Sargassum vulgare from the Mediterranean Sea Coast

Author:
Amina Chouh; Tahar Nouadri; Marcelo D. Catarino; Artur M. S. Silva; Susana M. Cardoso
Source:
Antioxidants 2022 v.11 no.6 pp. -
ISSN:
2076-3921
Subject:
denaturation; protein denaturation,   etc   ; Sargassum; acarbose; acetone; albumins; alpha-amylase; anti-inflammatory activity; antioxidants; coasts; ethyl acetate; hexane; ketoprofen; phlorotannins; sulfates; triacylglycerol lipase; Mediterranean Sea;     Show all 17 Subjects
Abstract:
... Brown seaweeds are a good source of bioactive compounds, particularly of phlorotannins, which may exert a wide spectrum of pharmacological properties. In the present study, phlorotannins of S. vulgare were extracted using a 70% acetone solution and the crude extract was further purified through liquid–liquid partition, giving rise to n-hexane, ethyl acetate and aqueous residue fractions. The crude ...
DOI:
10.3390/antiox11061055

20. Grp94 Works Upstream of BiP in Protein Remodeling Under Heat Stress

Author:
Yaa S. Amankwah; Preston Collins; Yasmeen Fleifil; Erin Unruh; Kevin J. Ruiz Márquez; Katherine Vitou; Andrea N. Kravats
Source:
Journal of molecular biology 2022 v.434 no.19 pp. 167762
ISSN:
0022-2836
Subject:
denaturation,   etc   ; cytosol; endoplasmic reticulum; heat stress; hydrolysis; molecular biology;     Show all 6 Subjects
Abstract:
... Hsp90 and Hsp70 are highly conserved molecular chaperones that promote the proper folding and activation of substrate proteins that are often referred to as clients. The two chaperones functionally collaborate to fold specific clients in an ATP-dependent manner. In eukaryotic cytosol, initial client folding is done by Hsp70 and its co-chaperones, followed by a direct transfer of client refolding i ...
DOI:
10.1016/j.jmb.2022.167762