Ultrasound assisted fabrication of the yeast protein-chitooligosaccharide-betanin composite for stabilization of betanin
Betanin, a water-soluble colorant, is sensitive to light and temperature and is easily faded and inactivated. This study investigated the formation of yeast protein-chitooligosaccharide-betanin complex (YCB) induced by ultrasound treatment, and evaluated its protective effect on the colorant betanin...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-03-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417724000713 |
| _version_ | 1797244956353495040 |
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| author | Rui Yang Jiangnan Hu Jiaqi Ding Runxuan Chen Demei Meng Ku Li Hui Guo Hai Chen Yuyu Zhang |
| author_facet | Rui Yang Jiangnan Hu Jiaqi Ding Runxuan Chen Demei Meng Ku Li Hui Guo Hai Chen Yuyu Zhang |
| author_sort | Rui Yang |
| collection | DOAJ |
| description | Betanin, a water-soluble colorant, is sensitive to light and temperature and is easily faded and inactivated. This study investigated the formation of yeast protein-chitooligosaccharide-betanin complex (YCB) induced by ultrasound treatment, and evaluated its protective effect on the colorant betanin. Ultrasound (200–600 W) increased the surface hydrophobicity and solubility of yeast protein, and influenced the protein’s secondary structure by decreasing the α-helix content and increasing the contents of β-sheet and random coil. The ultrasound treatment (200 W, 15 min) facilitated binding of chitooligosaccharide and betanin to the protein, with the binding numbers of 4.26 ± 0.51 and 0.61 ± 0.06, and the binding constant of (2.73 ± 0.25) × 105 M−1 and (3.92 ± 0.10) × 104 M−1, respectively. YCB could remain the typical color of betanin, and led to a smaller and disordered granule morphology. Moreover, YCB exhibited enhanced thermal-, light-, and metal irons (ferric and copper ions) -stabilities of betanin, protected the betanin against color fading, and realized a controlled release in simulated gastrointestinal tract. This study extends the potential application of the fungal proteins for stabilizing bioactive molecules. |
| first_indexed | 2024-03-07T19:42:08Z |
| format | Article |
| id | doaj.art-0495ca6a67634941ad4885ece3285b76 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-04-24T19:19:15Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-0495ca6a67634941ad4885ece3285b762024-03-26T04:26:35ZengElsevierUltrasonics Sonochemistry1350-41772024-03-01104106823Ultrasound assisted fabrication of the yeast protein-chitooligosaccharide-betanin composite for stabilization of betaninRui Yang0Jiangnan Hu1Jiaqi Ding2Runxuan Chen3Demei Meng4Ku Li5Hui Guo6Hai Chen7Yuyu Zhang8State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, ChinaHubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co.,Ltd.,168 Chengdong Road, Yichang 443003, ChinaHubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co.,Ltd.,168 Chengdong Road, Yichang 443003, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Corresponding author.Betanin, a water-soluble colorant, is sensitive to light and temperature and is easily faded and inactivated. This study investigated the formation of yeast protein-chitooligosaccharide-betanin complex (YCB) induced by ultrasound treatment, and evaluated its protective effect on the colorant betanin. Ultrasound (200–600 W) increased the surface hydrophobicity and solubility of yeast protein, and influenced the protein’s secondary structure by decreasing the α-helix content and increasing the contents of β-sheet and random coil. The ultrasound treatment (200 W, 15 min) facilitated binding of chitooligosaccharide and betanin to the protein, with the binding numbers of 4.26 ± 0.51 and 0.61 ± 0.06, and the binding constant of (2.73 ± 0.25) × 105 M−1 and (3.92 ± 0.10) × 104 M−1, respectively. YCB could remain the typical color of betanin, and led to a smaller and disordered granule morphology. Moreover, YCB exhibited enhanced thermal-, light-, and metal irons (ferric and copper ions) -stabilities of betanin, protected the betanin against color fading, and realized a controlled release in simulated gastrointestinal tract. This study extends the potential application of the fungal proteins for stabilizing bioactive molecules.http://www.sciencedirect.com/science/article/pii/S1350417724000713Yeast ProteinChitooligosaccharideBetaninNon-covalent BindingStability |
| spellingShingle | Rui Yang Jiangnan Hu Jiaqi Ding Runxuan Chen Demei Meng Ku Li Hui Guo Hai Chen Yuyu Zhang Ultrasound assisted fabrication of the yeast protein-chitooligosaccharide-betanin composite for stabilization of betanin Ultrasonics Sonochemistry Yeast Protein Chitooligosaccharide Betanin Non-covalent Binding Stability |
| title | Ultrasound assisted fabrication of the yeast protein-chitooligosaccharide-betanin composite for stabilization of betanin |
| title_full | Ultrasound assisted fabrication of the yeast protein-chitooligosaccharide-betanin composite for stabilization of betanin |
| title_fullStr | Ultrasound assisted fabrication of the yeast protein-chitooligosaccharide-betanin composite for stabilization of betanin |
| title_full_unstemmed | Ultrasound assisted fabrication of the yeast protein-chitooligosaccharide-betanin composite for stabilization of betanin |
| title_short | Ultrasound assisted fabrication of the yeast protein-chitooligosaccharide-betanin composite for stabilization of betanin |
| title_sort | ultrasound assisted fabrication of the yeast protein chitooligosaccharide betanin composite for stabilization of betanin |
| topic | Yeast Protein Chitooligosaccharide Betanin Non-covalent Binding Stability |
| url | http://www.sciencedirect.com/science/article/pii/S1350417724000713 |
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