Comparative study of the effects of different lipid oxidation simulation systems on the physicochemical properties of proteins isolated from four cultivated walnut (Juglans sigillata Dode) varieties
This study aimed to investigate the effects of different lipid oxides on the physicochemical properties of proteins isolated from four walnut cultivars (YBWPI, NQWPI, XXWPI and STWPI). The main proteins in these WPIs are legume B-like and 11S globulin-like, and XXWPI contained the most unique protei...
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000537 |
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| author | Wenyun Xiong Lixin Ding Wendie Cui Lei Zhao Shengbao Cai |
| author_facet | Wenyun Xiong Lixin Ding Wendie Cui Lei Zhao Shengbao Cai |
| author_sort | Wenyun Xiong |
| collection | DOAJ |
| description | This study aimed to investigate the effects of different lipid oxides on the physicochemical properties of proteins isolated from four walnut cultivars (YBWPI, NQWPI, XXWPI and STWPI). The main proteins in these WPIs are legume B-like and 11S globulin-like, and XXWPI contained the most unique proteins. In three simulation systems, YBWPI showed the greatest changes in carbonyl value, free sulfhydryl value and intrinsic fluorescence intensity. The secondary structure of STWPI changed obviously. NQWPI showed a unique subunit depolymerization, and its solubility and exogenous fluorescence intensity changed significantly, whereas emulsification and particle size of XXWPI changed the most. The 11S globulin-like and cupin type-1 domain-containing protein (A0A833YDI2) have stronger affinities with the key lipid oxides. The radius of gyration and total solvent accessible surface area values of the legumin B-like protein after oxidation reduced obviously. This study may help to better understand the interrelationship between lipid oxides and walnut protein properties. |
| format | Article |
| id | doaj-art-522effa1c4724388843b6ee42f19e702 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-522effa1c4724388843b6ee42f19e7022025-02-12T05:32:35ZengElsevierFood Chemistry: X2590-15752025-01-0125102207Comparative study of the effects of different lipid oxidation simulation systems on the physicochemical properties of proteins isolated from four cultivated walnut (Juglans sigillata Dode) varietiesWenyun Xiong0Lixin Ding1Wendie Cui2Lei Zhao3Shengbao Cai4Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, People's Republic of China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, People's Republic of China; Yunnan Key Laboratory of Plateau Food Advanced Manufacturing, Kunming, Yunnan Province 650500, People's Republic of ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, People's Republic of China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, People's Republic of China; Yunnan Key Laboratory of Plateau Food Advanced Manufacturing, Kunming, Yunnan Province 650500, People's Republic of ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, People's Republic of China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, People's Republic of China; Yunnan Key Laboratory of Plateau Food Advanced Manufacturing, Kunming, Yunnan Province 650500, People's Republic of ChinaBeijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, People's Republic of ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, People's Republic of China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, People's Republic of China; Yunnan Key Laboratory of Plateau Food Advanced Manufacturing, Kunming, Yunnan Province 650500, People's Republic of China; Corresponding author at: Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, People's Republic of ChinaThis study aimed to investigate the effects of different lipid oxides on the physicochemical properties of proteins isolated from four walnut cultivars (YBWPI, NQWPI, XXWPI and STWPI). The main proteins in these WPIs are legume B-like and 11S globulin-like, and XXWPI contained the most unique proteins. In three simulation systems, YBWPI showed the greatest changes in carbonyl value, free sulfhydryl value and intrinsic fluorescence intensity. The secondary structure of STWPI changed obviously. NQWPI showed a unique subunit depolymerization, and its solubility and exogenous fluorescence intensity changed significantly, whereas emulsification and particle size of XXWPI changed the most. The 11S globulin-like and cupin type-1 domain-containing protein (A0A833YDI2) have stronger affinities with the key lipid oxides. The radius of gyration and total solvent accessible surface area values of the legumin B-like protein after oxidation reduced obviously. This study may help to better understand the interrelationship between lipid oxides and walnut protein properties.http://www.sciencedirect.com/science/article/pii/S2590157525000537Walnut protein isolationProteomicsOxidationInteractionMolecular dockingMolecular dynamics simulations |
| spellingShingle | Wenyun Xiong Lixin Ding Wendie Cui Lei Zhao Shengbao Cai Comparative study of the effects of different lipid oxidation simulation systems on the physicochemical properties of proteins isolated from four cultivated walnut (Juglans sigillata Dode) varieties Food Chemistry: X Walnut protein isolation Proteomics Oxidation Interaction Molecular docking Molecular dynamics simulations |
| title | Comparative study of the effects of different lipid oxidation simulation systems on the physicochemical properties of proteins isolated from four cultivated walnut (Juglans sigillata Dode) varieties |
| title_full | Comparative study of the effects of different lipid oxidation simulation systems on the physicochemical properties of proteins isolated from four cultivated walnut (Juglans sigillata Dode) varieties |
| title_fullStr | Comparative study of the effects of different lipid oxidation simulation systems on the physicochemical properties of proteins isolated from four cultivated walnut (Juglans sigillata Dode) varieties |
| title_full_unstemmed | Comparative study of the effects of different lipid oxidation simulation systems on the physicochemical properties of proteins isolated from four cultivated walnut (Juglans sigillata Dode) varieties |
| title_short | Comparative study of the effects of different lipid oxidation simulation systems on the physicochemical properties of proteins isolated from four cultivated walnut (Juglans sigillata Dode) varieties |
| title_sort | comparative study of the effects of different lipid oxidation simulation systems on the physicochemical properties of proteins isolated from four cultivated walnut juglans sigillata dode varieties |
| topic | Walnut protein isolation Proteomics Oxidation Interaction Molecular docking Molecular dynamics simulations |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000537 |
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