Effect of High-Intensity Ultrasound Pretreatment on the Properties of the Transglutaminase (TGase)-Induced β-Conglycinin (7S) Gel
In this study, we investigated the effects of different high-intensity ultrasound (HIU) pretreatment times (0–60 min) on the structure of β-conglycinin (7S) and the structural and functional properties of 7S gels induced by transglutaminase (TGase). Analysis of 7S conformation revealed that 30 min H...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-05-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/10/2037 |
| _version_ | 1797600087620190208 |
|---|---|
| author | Lan Zhang Jixin Zhang Pingping Wen Jingguo Xu Huiqing Xu Guiyou Cui Jun Wang |
| author_facet | Lan Zhang Jixin Zhang Pingping Wen Jingguo Xu Huiqing Xu Guiyou Cui Jun Wang |
| author_sort | Lan Zhang |
| collection | DOAJ |
| description | In this study, we investigated the effects of different high-intensity ultrasound (HIU) pretreatment times (0–60 min) on the structure of β-conglycinin (7S) and the structural and functional properties of 7S gels induced by transglutaminase (TGase). Analysis of 7S conformation revealed that 30 min HIU pretreatment significantly induced the unfolding of the 7S structure, with the smallest particle size (97.59 nm), the highest surface hydrophobicity (51.42), and the lowering and raising of the content of the α-helix and β-sheet, respectively. Gel solubility showed that HIU facilitated the formation of ε-(γ-glutamyl)lysine isopeptide bonds, which maintain the stability and integrity of the gel network. The SEM revealed that the three-dimensional network structure of the gel at 30 min exhibited filamentous and homogeneous properties. Among them, the gel strength and water-holding capacity were approximately 1.54 and 1.23 times higher than those of the untreated 7S gels, respectively. The 7S gel obtained the highest thermal denaturation temperature (89.39 °C), G′, and G″, and the lowest tan δ. Correlation analysis demonstrated that the gel functional properties were negatively correlated with particle size and the α-helix, while positively with Ho and β-sheet. By contrast, gels without sonication or with excessive pretreatment showed a large pore size and inhomogeneous gel network, and poor properties. These results will provide a theoretical basis for the optimization of HIU pretreatment conditions during TGase-induced 7S gel formation, to improve gelling properties. |
| first_indexed | 2024-03-11T03:44:39Z |
| format | Article |
| id | doaj.art-61110fa35766453ea6c0cf1e8de8d578 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T03:44:39Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-61110fa35766453ea6c0cf1e8de8d5782023-11-18T01:22:03ZengMDPI AGFoods2304-81582023-05-011210203710.3390/foods12102037Effect of High-Intensity Ultrasound Pretreatment on the Properties of the Transglutaminase (TGase)-Induced β-Conglycinin (7S) GelLan Zhang0Jixin Zhang1Pingping Wen2Jingguo Xu3Huiqing Xu4Guiyou Cui5Jun Wang6Tourism and Cuisine College, Yangzhou University, Yangzhou 225127, ChinaTourism and Cuisine College, Yangzhou University, Yangzhou 225127, ChinaTourism and Cuisine College, Yangzhou University, Yangzhou 225127, ChinaTourism and Cuisine College, Yangzhou University, Yangzhou 225127, ChinaTourism and Cuisine College, Yangzhou University, Yangzhou 225127, ChinaTourism and Cuisine College, Yangzhou University, Yangzhou 225127, ChinaTourism and Cuisine College, Yangzhou University, Yangzhou 225127, ChinaIn this study, we investigated the effects of different high-intensity ultrasound (HIU) pretreatment times (0–60 min) on the structure of β-conglycinin (7S) and the structural and functional properties of 7S gels induced by transglutaminase (TGase). Analysis of 7S conformation revealed that 30 min HIU pretreatment significantly induced the unfolding of the 7S structure, with the smallest particle size (97.59 nm), the highest surface hydrophobicity (51.42), and the lowering and raising of the content of the α-helix and β-sheet, respectively. Gel solubility showed that HIU facilitated the formation of ε-(γ-glutamyl)lysine isopeptide bonds, which maintain the stability and integrity of the gel network. The SEM revealed that the three-dimensional network structure of the gel at 30 min exhibited filamentous and homogeneous properties. Among them, the gel strength and water-holding capacity were approximately 1.54 and 1.23 times higher than those of the untreated 7S gels, respectively. The 7S gel obtained the highest thermal denaturation temperature (89.39 °C), G′, and G″, and the lowest tan δ. Correlation analysis demonstrated that the gel functional properties were negatively correlated with particle size and the α-helix, while positively with Ho and β-sheet. By contrast, gels without sonication or with excessive pretreatment showed a large pore size and inhomogeneous gel network, and poor properties. These results will provide a theoretical basis for the optimization of HIU pretreatment conditions during TGase-induced 7S gel formation, to improve gelling properties.https://www.mdpi.com/2304-8158/12/10/2037ultrasound pretreatmentultrasound timesoy proteinsβ-conglycininprotein structuretransglutaminase-induced gel |
| spellingShingle | Lan Zhang Jixin Zhang Pingping Wen Jingguo Xu Huiqing Xu Guiyou Cui Jun Wang Effect of High-Intensity Ultrasound Pretreatment on the Properties of the Transglutaminase (TGase)-Induced β-Conglycinin (7S) Gel Foods ultrasound pretreatment ultrasound time soy proteins β-conglycinin protein structure transglutaminase-induced gel |
| title | Effect of High-Intensity Ultrasound Pretreatment on the Properties of the Transglutaminase (TGase)-Induced β-Conglycinin (7S) Gel |
| title_full | Effect of High-Intensity Ultrasound Pretreatment on the Properties of the Transglutaminase (TGase)-Induced β-Conglycinin (7S) Gel |
| title_fullStr | Effect of High-Intensity Ultrasound Pretreatment on the Properties of the Transglutaminase (TGase)-Induced β-Conglycinin (7S) Gel |
| title_full_unstemmed | Effect of High-Intensity Ultrasound Pretreatment on the Properties of the Transglutaminase (TGase)-Induced β-Conglycinin (7S) Gel |
| title_short | Effect of High-Intensity Ultrasound Pretreatment on the Properties of the Transglutaminase (TGase)-Induced β-Conglycinin (7S) Gel |
| title_sort | effect of high intensity ultrasound pretreatment on the properties of the transglutaminase tgase induced β conglycinin 7s gel |
| topic | ultrasound pretreatment ultrasound time soy proteins β-conglycinin protein structure transglutaminase-induced gel |
| url | https://www.mdpi.com/2304-8158/12/10/2037 |
| work_keys_str_mv | AT lanzhang effectofhighintensityultrasoundpretreatmentonthepropertiesofthetransglutaminasetgaseinducedbconglycinin7sgel AT jixinzhang effectofhighintensityultrasoundpretreatmentonthepropertiesofthetransglutaminasetgaseinducedbconglycinin7sgel AT pingpingwen effectofhighintensityultrasoundpretreatmentonthepropertiesofthetransglutaminasetgaseinducedbconglycinin7sgel AT jingguoxu effectofhighintensityultrasoundpretreatmentonthepropertiesofthetransglutaminasetgaseinducedbconglycinin7sgel AT huiqingxu effectofhighintensityultrasoundpretreatmentonthepropertiesofthetransglutaminasetgaseinducedbconglycinin7sgel AT guiyoucui effectofhighintensityultrasoundpretreatmentonthepropertiesofthetransglutaminasetgaseinducedbconglycinin7sgel AT junwang effectofhighintensityultrasoundpretreatmentonthepropertiesofthetransglutaminasetgaseinducedbconglycinin7sgel |