Octenyl succinic anhydride-modified amyloid protein fibrils demonstrate enhanced ice recrystallization inhibition activity and dispersibility.

Amyloid protein fibrils Ice recrystallization inhibition Octenyl succinic anhydride

Journal

International journal of biological macromolecules
ISSN: 1879-0003
Titre abrégé: Int J Biol Macromol
Pays: Netherlands
ID NLM: 7909578

Informations de publication

Date de publication:
01 Dec 2023
Historique:
received: 03 06 2023
revised: 13 08 2023
accepted: 18 08 2023
medline: 15 11 2023
pubmed: 24 8 2023
entrez: 23 8 2023
Statut: ppublish

Résumé

Octenyl succinic anhydride (OSA) modification of amyloid proteins fibrils (APFs) was employed to improve dispersibility and ice recrystallization inhibition activity. OSA mainly reacted with the amino groups of APFs without significantly changing morphology. OSA-modified APFs (OAPFs) had lower pI, carried more negative charges, and were more hydrophobic. OSA-modification showed a pH-dependent effect on the dispersibility of fibrils. At pH 7.0, OSA-modification improved dispersibility and inhibited heat-induced gelation of fibrils at weakened electrostatic repulsion. OAPFs were more prone to aggregation with lower dispersity at acidic pH values and demonstrated stronger IRI activity than unmodified fibrils at pH 7.0. Our findings indicate OSA-modification favors the industrial application of APFs as an ice recrystallization inhibitor with enhanced dispersibility.

Identifiants

pubmed: 37611688
pii: S0141-8130(23)03335-4
doi: 10.1016/j.ijbiomac.2023.126439
pii:
doi:

Substances chimiques

Starch 9005-25-8
Ice 0
Amyloidogenic Proteins 0
succinic anhydride 6RF4O17Z8J
Succinic Anhydrides 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

126439

Informations de copyright

Copyright © 2023 Elsevier B.V. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Yuying Fu (Y)

School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.

Yuan Li (Y)

School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.

David W Everett (DW)

School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; AgResearch, Palmerston North, New Zealand; Riddet Institute, Palmerston North, New Zealand.

Shuni Weng (S)

School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.

Yun Zhai (Y)

School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.

Mengtin Wang (M)

School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.

Teng Li (T)

School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China. Electronic address: tli0718@mail.zjgsu.edu.cn.

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Classifications MeSH