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Combining surface dilatational rheology and quantitative proteomics as a tool for understanding microstructures of air/water interfaces stabilized by sodium caseinate/tannic acid complex
Food Hydrocolloids ( IF 10.7 ) Pub Date : 2020-05-01 , DOI: 10.1016/j.foodhyd.2019.105627
Fuchao Zhan , Yijie Chen , Jiangnan Hu , Mahmoud Youssef , Ali Korin , Jing Li , Bin Li

Abstract A combination method of surface dilatational rheology and quantitative proteomics can be used to investigate the adsorbed proteins on the air/water interface which stabilized by sodium caseinate (SC) or sodium caseinate/tannic acid (SC/TA) complex in this work. First, we explored the change in foam volume with time. Results showed that foam stability (FS) increased with the increasing of bulk concentration of TA. The number of actual aggregates in foam lamella which accounts for improved foam stability was well quantified using optical microscopy and CLSM. Besides, the surface dilatational rheological properties indicated that the formation of the SC/TA complex increased the elastic modulus (Ed) of the air/water interface, which is useful for inhibiting collapse. Finally, adsorbed proteins were obtained by freeze-drying method and proteins were labeled and subjected to reversed-phase high-performance liquid chromatography coupled to tandem mass spectrometry (RPLC-ESI–MS/MS) for protein identification and quantification. The results showed that the significant improvement in the foam stability of the system is due to the addition of TA to increase the amount of κ-casein adsorbed on the interface, resulting in a more elastic air/water interface. The results presented in this study should provide detailed quantitative information of the interfacial layer, and will facilitate the application of the formed protein/polyphenol complex as functional ingredients in food and non-food systems.

中文翻译:

结合表面膨胀流变学和定量蛋白质组学作为了解酪蛋白酸钠/单宁酸复合物稳定的空气/水界面微观结构的工具

摘要 表面膨胀流变学和定量蛋白质组学相结合的方法可用于研究在空气/水界面上被酪蛋白酸钠(SC)或酪蛋白酸钠/单宁酸(SC/TA)复合物稳定的吸附蛋白质。首先,我们探索了泡沫体积随时间的变化。结果表明,泡沫稳定性(FS)随着TA体积浓度的增加而增加。使用光学显微镜和 CLSM 可以很好地量化泡沫薄片中实际聚集体的数量,这导致泡沫稳定性的提高。此外,表面膨胀流变特性表明,SC/TA 复合物的形成增加了空气/水界面的弹性模量 (Ed),这有助于抑制坍塌。最后,通过冷冻干燥法获得吸附的蛋白质,标记蛋白质并进行反相高效液相色谱-串联质谱联用(RPLC-ESI-MS/MS)进行蛋白质鉴定和定量。结果表明,体系泡沫稳定性的显着提高是由于TA的加入增加了界面上κ-酪蛋白的吸附量,从而形成了更具弹性的空气/水界面。本研究中提出的结果应提供界面层的详细定量信息,并将促进所形成的蛋白质/多酚复合物作为食品和非食品系统中的功能成分的应用。
更新日期:2020-05-01
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