Effect of ultrasonic cavitation on the formation of soy protein isolate – rice starch complexes, and the characterization and prediction of interaction sites using molecular techniques
Protein-carbohydrate interactions occur naturally in glycoproteins which are highly stable in nature and are involved in various food complexes and can enhance the quality and functional properties of foods. In the current study, we characterized the protein-carbohydrate complex formed between comme...
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| Language: | English |
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Elsevier
2022-10-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844022022307 |
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| author | Nirmal Thirunavookarasu Sumit Kumar Arunkumar Anandharaj Ashish Rawson |
| author_facet | Nirmal Thirunavookarasu Sumit Kumar Arunkumar Anandharaj Ashish Rawson |
| author_sort | Nirmal Thirunavookarasu |
| collection | DOAJ |
| description | Protein-carbohydrate interactions occur naturally in glycoproteins which are highly stable in nature and are involved in various food complexes and can enhance the quality and functional properties of foods. In the current study, we characterized the protein-carbohydrate complex formed between commercial soy protein isolate and rice starch using different treatments namely heat treatment alone, ultrasound treatment alone, combination of ultrasound and heat treatment and mixing alone. The structural data obtained using circular dichroism indicated that during the complex formation, the α-helix values were reduced by a maximum of 67% compared to soy protein isolate alone. The crystalline nature of the complexes formed by ultrasound treatment preserved the techno-functional properties as compared to complexes formed by heat treatments. The FTIR analysis of the complexes formed indicated the formation of glycosidic bond. Molecular docking analysis revealed the interaction between the complexes occurred due to hydrogen bonds which make the proteins more stable in nature thus enhancing their denaturation temperature. Glutamine, Proline and Arginine present in the D subunit of 7S 3AUP interacts with the starch molecule. The obtained results suggest that sonication combined with heat treatment led to higher interaction between the soy proteins isolate and rice starch. |
| first_indexed | 2024-04-11T08:56:44Z |
| format | Article |
| id | doaj.art-cb330551fa014ab98dfc624a460fe2ff |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-04-11T08:56:44Z |
| publishDate | 2022-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-cb330551fa014ab98dfc624a460fe2ff2022-12-22T04:33:17ZengElsevierHeliyon2405-84402022-10-01810e10942Effect of ultrasonic cavitation on the formation of soy protein isolate – rice starch complexes, and the characterization and prediction of interaction sites using molecular techniquesNirmal Thirunavookarasu0Sumit Kumar1Arunkumar Anandharaj2Ashish Rawson3Department of Food Safety and Quality Testing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Pudukkottai Road, Thanjavur, Tamil Nadu, India; Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Pudukkottai Road, Thanjavur, Tamil Nadu, IndiaDepartment of Food Safety and Quality Testing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Pudukkottai Road, Thanjavur, Tamil Nadu, India; Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Pudukkottai Road, Thanjavur, Tamil Nadu, IndiaDepartment of Food Safety and Quality Testing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Pudukkottai Road, Thanjavur, Tamil Nadu, India; Corresponding author.Department of Food Safety and Quality Testing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Pudukkottai Road, Thanjavur, Tamil Nadu, India; Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Pudukkottai Road, Thanjavur, Tamil Nadu, India; Corresponding author.Protein-carbohydrate interactions occur naturally in glycoproteins which are highly stable in nature and are involved in various food complexes and can enhance the quality and functional properties of foods. In the current study, we characterized the protein-carbohydrate complex formed between commercial soy protein isolate and rice starch using different treatments namely heat treatment alone, ultrasound treatment alone, combination of ultrasound and heat treatment and mixing alone. The structural data obtained using circular dichroism indicated that during the complex formation, the α-helix values were reduced by a maximum of 67% compared to soy protein isolate alone. The crystalline nature of the complexes formed by ultrasound treatment preserved the techno-functional properties as compared to complexes formed by heat treatments. The FTIR analysis of the complexes formed indicated the formation of glycosidic bond. Molecular docking analysis revealed the interaction between the complexes occurred due to hydrogen bonds which make the proteins more stable in nature thus enhancing their denaturation temperature. Glutamine, Proline and Arginine present in the D subunit of 7S 3AUP interacts with the starch molecule. The obtained results suggest that sonication combined with heat treatment led to higher interaction between the soy proteins isolate and rice starch.http://www.sciencedirect.com/science/article/pii/S2405844022022307UltrasoundMolecular dockingProtein-carbohydrate complexRice starchSoy protein isolate |
| spellingShingle | Nirmal Thirunavookarasu Sumit Kumar Arunkumar Anandharaj Ashish Rawson Effect of ultrasonic cavitation on the formation of soy protein isolate – rice starch complexes, and the characterization and prediction of interaction sites using molecular techniques Heliyon Ultrasound Molecular docking Protein-carbohydrate complex Rice starch Soy protein isolate |
| title | Effect of ultrasonic cavitation on the formation of soy protein isolate – rice starch complexes, and the characterization and prediction of interaction sites using molecular techniques |
| title_full | Effect of ultrasonic cavitation on the formation of soy protein isolate – rice starch complexes, and the characterization and prediction of interaction sites using molecular techniques |
| title_fullStr | Effect of ultrasonic cavitation on the formation of soy protein isolate – rice starch complexes, and the characterization and prediction of interaction sites using molecular techniques |
| title_full_unstemmed | Effect of ultrasonic cavitation on the formation of soy protein isolate – rice starch complexes, and the characterization and prediction of interaction sites using molecular techniques |
| title_short | Effect of ultrasonic cavitation on the formation of soy protein isolate – rice starch complexes, and the characterization and prediction of interaction sites using molecular techniques |
| title_sort | effect of ultrasonic cavitation on the formation of soy protein isolate rice starch complexes and the characterization and prediction of interaction sites using molecular techniques |
| topic | Ultrasound Molecular docking Protein-carbohydrate complex Rice starch Soy protein isolate |
| url | http://www.sciencedirect.com/science/article/pii/S2405844022022307 |
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