同种类的
纤维
成核
化学
硫黄素
蛋白质二级结构
乳清蛋白
生物物理学
淀粉样纤维
微观结构
蛋白质聚集
结晶学
色谱法
生物化学
淀粉样β
有机化学
热力学
病理
阿尔茨海默病
物理
疾病
生物
医学
作者
Junyan Tan,Honghua Xu,Ming-Ming Xie,Xin Wang,Shi-Rong Dong,Tie-Jing Li,Chonghui Yue,Lin Cui
标识
DOI:10.1016/j.foodres.2018.05.073
摘要
Two types of special structures, homogeneous and secondary nuclei, form during fibril formation. The structural and functional properties of amyloid fibrils in whey protein concentrate (WPC) with different ratios of added homogeneous nuclei to secondary nuclei were investigated. Thioflavin T fluorescence analysis and kinetic equations indicated that two types of nuclei could accelerate WPC fibrillation compared with WPC self-assembling into amyloid fibrils, thereby reducing the lag time and increasing the number of fibrils. However, there were considerable differences in the nucleation-inducing capability of WPC fibrillation between homogeneous and secondary nuclei. The number of fibrils formed by adding homogeneous nuclei was higher than that obtained with secondary nuclei, the increase in the Th T fluorescence intensity induced by homogeneous nuclei was 1.83-fold much than secondary nuclei. Meanwhile, secondary nuclei yielded a 2.71-fold faster aggregation rate of WPC than homogeneous nuclei, particularly during the first hour of thermal treatment (protein mass ratio of nuclei to WPC 1:1). The gelation time of WPC after secondary nuclei addition was shorter, from 10 h (WPC (2.0/6.5)) to 4 h (WPC + HN) to 2 h (WPC + SN); however, the gel microstructure of WPC after the addition of homogeneous nuclei was denser, yielding a preferred water holding capacity.
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