Turn off MathJax
Article Contents
Hehang Shi, Xiaodong Ye. Effects of Storage Time and Hydrogen Peroxide on the Formation of Soy Globulin 15S in 11S Dilute Solutions Investigated by Analytical Ultracentrifugation[J]. Chinese Journal of Chemical Physics . doi: 10.1063/1674-0068/cjcp2302011
Citation: Hehang Shi, Xiaodong Ye. Effects of Storage Time and Hydrogen Peroxide on the Formation of Soy Globulin 15S in 11S Dilute Solutions Investigated by Analytical Ultracentrifugation[J]. Chinese Journal of Chemical Physics . doi: 10.1063/1674-0068/cjcp2302011

Effects of Storage Time and Hydrogen Peroxide on the Formation of Soy Globulin 15S in 11S Dilute Solutions Investigated by Analytical Ultracentrifugation

doi: 10.1063/1674-0068/cjcp2302011
More Information
  • Corresponding author: E-mail: xdye@ustc.edu.cn
  • Received Date: 2023-02-01
  • Accepted Date: 2023-03-06
  • Available Online: 2023-03-08
  • Two soy protein 11S fractions with different surface sulfhydryl contents were prepared. Utilizing analytical ultracentrifugation, the effects of storage time and hydrogen peroxide at different concentrations (0.5–100 mmol/L) on the two 11S fractions were investigated. Results show that after removing 2-mercaptoethanol (2-ME) by size exclusion chromatography, the 11S fraction with high surface sulfhydryl content (2.0 mol sulfhydryl/mol 11S) progressively formed 15S and 21S in dilute solutions during storage at 4 °C for 82 days. While, the 11S fraction with low surface sulfhydryl content (0.2 mol sulfhydryl/mol 11S) was stable under the same condition. Moreover, after treating the 11S with high surface sulfhydryl content with 1 mmol/L H2O2, the weight percentage of 15S reached the maximum value of 20%. The 15S induced by air and H2O2 could be totally converted to 11S with the addition of 10 mmol/L 2-ME, which could be attributed to that the disulfide bond linking two 11S molecules is on the surface of the 15S and easily accessible to the reducing agent 2-ME. This study helps us to deeply understand the formation mechanism of 15S and the stability of 11S.

     

  • loading
  • [1]
    K. Nishinari, Y. Fang, S. Guo, and G. O. Phillips, Food Hydrocoll. 39, 301 (2014). doi: 10.1016/j.foodhyd.2014.01.013
    [2]
    W. E. F. Naismith, Biochim. Biophys. Acta 16, 203 (1955). doi: 10.1016/0006-3002(55)90205-5
    [3]
    W. J. Wolf and D. R. Briggs, Arch. Biochem. Biophys. 76, 377 (1958). doi: 10.1016/0003-9861(58)90163-2
    [4]
    D. R. Briggs and W. J. Wolf, Arch. Biochem. Biophys. 72, 127 (1957). doi: 10.1016/0003-9861(57)90180-7
    [5]
    W. J. Wolf and T. C. Nelsen, J. Agric. Food Chem. 44, 785 (1996). doi: 10.1021/jf940493p
    [6]
    K. Ni, Y. T. Gao, and X. D. Ye, Food Hydrocoll. 113, 106461 (2021). doi: 10.1016/j.foodhyd.2020.106461
    [7]
    W. J. Wolf, G. E. Babcock, and A. K. Smith, Arch. Biochem. Biophys. 99, 265 (1962). doi: 10.1016/0003-9861(62)90009-7
    [8]
    K. Hashizume, K. Kakiuchi, E. Koyama, and T. Watanabe, Agric. Biol. Chem. 35, 449 (1971).
    [9]
    E. J. Kang, R. E. Campbell, E. Bastian, and M. A. Drake, J. Dairy Sci. 93, 3891 (2010). doi: 10.3168/jds.2010-3190
    [10]
    M. H. Shen and R. K. Singh, LWT-Food Sci. Technol. 142, 110986 (2021). doi: 10.1016/j.lwt.2021.110986
    [11]
    R. Stearns, A. Freshour, and C. Shen, J. Agric. Food Chem. 10, 100442 (2022).
    [12]
    K. C. Chang, H. F. Marshall, and L. D. Satterlee, J. Food Sci. 47, 1181 (1982). doi: 10.1111/j.1365-2621.1982.tb07644.x
    [13]
    Y. Z. Li, J. S. Li, J. T. Wang, F. G. Li, L. J. Yan, and G. X. Huang, China Feed 31, 27 (2020).
    [14]
    S. M. Lo, P. A. Martinez, E. F. Marques, S. Miyamoto, G. Valdameri, V. R. Moure, S. M. Zanata, and L. S. Nakao, Arch. Biochem. Biophys. 692, 108515 (2020). doi: 10.1016/j.abb.2020.108515
    [15]
    J. A. Semelak, F. Battistini, R. Radi, M. Trujillo, A. Zeida, and D. A. Estrin, J. Chem. Inf. Model 60, 843 (2020). doi: 10.1021/acs.jcim.9b00817
    [16]
    V. H. Thanh and K. Shibasaki, J. Agric. Food Chem. 24, 1117 (1976). doi: 10.1021/jf60208a030
    [17]
    W. J. Wolf, J. Agric. Food Chem. 41, 168 (1993). doi: 10.1021/jf00026a004
    [18]
    J. Lebowitz, M. S. Lewis, and P. Schuck, Protein Sci. 11, 2067 (2002).
    [19]
    P. H. Brown and P. Schuck, Biophys. J. 90, 4651 (2006). doi: 10.1529/biophysj.106.081372
    [20]
    T. M. Laue, B. D. Shah, T. M. Ridgeway, and S. L. Pelletier, Analytical Ultracentrifugation in Biochemistry and Polymer Science, S. E. Harding, A. J. Rowe, and J. C. Horton Eds., Cambridge: Royal Society of Chemistry, 90 (1992).
    [21]
    G. L. Ellman, Arch. Biochem. Biophys. 82, 70 (1959). doi: 10.1016/0003-9861(59)90090-6
    [22]
    R. A. Badley, D. Atkinson, H. Hauser, D. Oldani, J. P. Green, and J. Stubb, Biochim. Biophys. Acta 412, 214 (1975). doi: 10.1016/0005-2795(75)90036-7
    [23]
    O. F. Castellani, E. N. Martínez, and M. C. Añón, J. Agric. Food Chem. 47, 3001 (1999). doi: 10.1021/jf981252a
    [24]
    K. Li, L. Fu, Y. Y. Zhao, S. W. Xue, P. Wang, X. L. Xu, and Y. H. Bai, Food Hydrocoll. 98, 105275 (2020). doi: 10.1016/j.foodhyd.2019.105275
    [25]
    T. Nakamura, S. Utsumi, K. Kitamura, K. Harada, and T. Mori, J. Agric. Food Chem. 32, 647 (1984). doi: 10.1021/jf00123a055
    [26]
    C. H. Tang and L. Shen, J. Agric. Food Chem. 61, 3097 (2013). doi: 10.1021/jf305471k
    [27]
    Y. L. Luo, W. Zheng, Q. Shen, L. Zhang, C. Tang, R. Song, S. L. Liu, B. Li, and Y. J. Chen, Food Hydrocoll. 120, 106866 (2021). doi: 10.1016/j.foodhyd.2021.106866
    [28]
    Q. J. Ruan, Y. M. Chen, X. Z. Kong, and Y. F. Hua, Food Chem. 156, 14 (2014). doi: 10.1016/j.foodchem.2014.01.083
    [29]
    D. H. Hou and S. K. Chang, J. Agric. Food Chem. 52, 3792 (2004). doi: 10.1021/jf035072z
    [30]
    C. N. Pace, F. Vajdos, L. Fee, G. Grimsley, and T. Gray, Protein Sci. 4, 2411 (1995). doi: 10.1002/pro.5560041120
    [31]
    M. C. García, M. Torre, M. L. Marina, F. Laborda, and A. R. Rodriquez, Crit. Rev. Food Sci. Nutr. 37, 361 (1997). doi: 10.1080/10408399709527779
    [32]
    R. Cecil and J. R. McPhee, Adv. Protein Chem. 14, 255 (1959).
    [33]
    L. A. H. van Bergen, G. Roos, and F. De Proft, J. Phys. Chem. A 118, 6078 (2014). doi: 10.1021/jp5018339
    [34]
    J. P. R. Chauvin and D. A. Pratt, Angew. Chem. Int. Ed. 56, 6255 (2017). doi: 10.1002/anie.201610402
    [35]
    A. T. Saurin, H. Neubert, J. P. Brennan, and P. Eaton, Proc. Natl. Acad. Sci. USA 101, 17982 (2004). doi: 10.1073/pnas.0404762101
    [36]
    L. Men and Y. Wang, J. Proteome Res. 6, 216 (2007). doi: 10.1021/pr0603809
    [37]
    Z. A. Wood, L. B. Poole, and P. A. Karplus, Science 300, 650 (2003). doi: 10.1126/science.1080405
  • 加载中

Catalog

    通讯作者: 陈斌, bchen63@163.com
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索

    Figures(8)

    Article Metrics

    Article views (382) PDF downloads(18) Cited by()
    Proportional views
    Related

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return