Journal
MOLECULES
Volume 22, Issue 11, Pages -Publisher
MDPI
DOI: 10.3390/molecules22111893
Keywords
-conglycinin; hydroxyl-radical; protein oxidation; emulsifying properties; allergenicity
Funding
- National Natural Science Foundation of China [31301600]
- Natural Science Foundation of Heilongjiang Province [LC2017010]
- Science and Technology Research Project of Education Department of Heilongjiang Province [12541008]
- Postdoctoral project in Heilongjiang Province [LBH-Q16012]
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The objective of the present study was to examine the structural and functional changes of -conglycinin exposed to oxidizing radicals produced by FeCl3/H2O2/ascorbic acid hydroxyl radical-generating system (HRGS) for 3 h at room temperature. Increasing H2O2 concentrations resulted in a loss of histidine residues, lysine residues, and available lysine, which was accompanied by the formation of protein carbonyls and disulphide bonds (p < 0.05). Changes in secondary structure, surface hydrophobicity, and intrinsic fluorescence indicated that hydroxyl radicals had induced protein unfolding and conformational alterations. Results from SDS-PAGE implied that a small amount of protein cross-linkages produced by oxidative incubation. The emulsifying properties of -conglycinin were gradually improved with the increasing extent of oxidation. The structural changes above contributed to the reduction of potential allergenicity of -conglycinin, as verified by specific ELISA analysis. These results suggest that moderate oxidation could partially improve the protein functional properties and reduced the potential allergy of protein, providing guidance for effective use of moderately oxidized soy protein in the industry.
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