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Alkali induced gelation behavior of low-density lipoprotein and high-density lipoprotein isolated from duck eggs
- Source :
- Food chemistry. 311
- Publication Year :
- 2019
-
Abstract
- Changes in the gelation behavior and mechanism were investigated in low-density lipoprotein (LDL) and high-density lipoprotein (HDL) under the treatment of alkali. Three textural parameters of two kinds of alkali-induced lipoprotein increased, especially the springiness of LDL and the hardness of HDL. Alkaline treatment contributes to the sulfhydryl (SH) oxidation and SH-disulfide bonds (SS) exchange reactions to produce SS, promoting the aggregation of proteins and the formation of lipoprotein gels. For LDL gels, the increased hydrophobic interaction improves its thermal stability. HDL underwent deep unfolding and reassemble to form a network structure with high thermal stability and uniform density. Continuously alkaline treatment destroyed less SS and exposed more buried SH. The decrease of β-structures in both lipoproteins was observed by Fourier Transform Infrared (FTIR). These results suggested that alkali-induced LDL and HDL gelation behavior highly related to the protein structure, SS and hydrophobic interactions.
- Subjects :
- Eggs
Alkalies
01 natural sciences
Analytical Chemistry
Hydrophobic effect
chemistry.chemical_compound
0404 agricultural biotechnology
High-density lipoprotein
Protein structure
Animals
Thermal stability
Fourier transform infrared spectroscopy
010401 analytical chemistry
Egg Proteins
04 agricultural and veterinary sciences
General Medicine
Alkali metal
040401 food science
0104 chemical sciences
Lipoproteins, LDL
Ducks
chemistry
Low-density lipoprotein
Biophysics
lipids (amino acids, peptides, and proteins)
Lipoproteins, HDL
Gels
Oxidation-Reduction
Food Science
Lipoprotein
Subjects
Details
- ISSN :
- 18737072
- Volume :
- 311
- Database :
- OpenAIRE
- Journal :
- Food chemistry
- Accession number :
- edsair.doi.dedup.....305291e42d2ce096b9a95e63dc797ff1