The adsorption-induced secondary structure of β-casein and of distinct parts of its sequence in relation to foam and emulsion properties

被引:81
作者
Caessens, PWJR
De Jongh, HHJ
Norde, W
Gruppen, H
机构
[1] Wageningen Univ Agr, Dept Food Technol & Nutr Sci, Div Food Sci, NL-6700 EV Wageningen, Netherlands
[2] WAU, TNO, Ctr Prot Technol, Wageningen, Netherlands
[3] Wageningen Univ Agr, Dept Phys Chem & Colloid Sci, Wageningen, Netherlands
来源
BIOCHIMICA ET BIOPHYSICA ACTA-PROTEIN STRUCTURE AND MOLECULAR ENZYMOLOGY | 1999年 / 1430卷 / 01期
关键词
beta-casein; peptide; protein structure; teflon interface; circular dichroism; structure-function relationship;
D O I
10.1016/S0167-4838(98)00274-X
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 [生物化学与分子生物学]; 081704 [应用化学];
摘要
Changes in the secondary structure upon adsorption of beta-casein (PCN) and of distinct parts of its sequence were investigated by far-ultraviolet circular dichroism in order to find suggested relationships with foam and emulsion-forming and -stabilising properties of the same protein/peptides. A teflon/water interface was used as a model system for foam and emulsion interfaces. The maximum surface loads of beta-casein and its derived peptides were investigated. The main secondary structure element of all samples in solution was the unordered random coil, but upon adsorption ordered structure, especially alpha-helix, was induced. At lower pH more ordered structure was induced, just as at lower ionic strength. Apparently, both hydrophobic and hydrophilic groups influence the change of secondary structure induced at a hydrophobic interface. The results suggest that the hydrophobic C-terminal half of beta CN accounted for the high maximum surface load on teflon, while the N-terminal half of beta CN seemed to be responsible for the secondary structure induction upon adsorption. A relation between the maximum surface load and the foam-stabilising properties was found, but an influence of the secondary structure properties on the foam and emulsion-forming and -stabilising properties was not observed. (C) 1999 Elsevier Science B.V. All rights reserved.
引用
收藏
页码:73 / 83
页数:11
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