TitleStructural changes and dynamic rheological properties of sarcoplasmic proteins subjected to pH-shift method.
Publication TypeJournal Article
Year of Publication2010
AuthorsTadpitchayangkoon, P, Park, JW, Mayer, SG, Yongsawatdigul, J
JournalJ Agric Food Chem
Volume58
Issue7
Pagination4241-9
Date Published2010 Apr 14
ISSN1520-5118
KeywordsAnimals, Catfishes, Fish Proteins, Hydrogen-Ion Concentration, Protein Folding, Protein Stability, Protein Structure, Secondary, Rheology, Sarcoplasmic Reticulum
Abstract

Structural changes and dynamic rheological properties of sarcoplasmic proteins from striped catfish ( Pangasius hypophthalmus ) treated by various pH-shift processes were investigated. Isoelectric precipitation of acid-extracted sarcoplasmic proteins led to the lowest solubility in water. Sarcoplasmic proteins were unfolded after extremely acidic and alkaline extraction, exposing tryptophan and aliphatic residues. The alpha-helical structure was converted to beta-sheet following acidic extraction, whereas alkaline treatment did not disturb the alpha-helical structure of sarcoplasmic proteins. Disulfide formation, hydrogen bonding via tyrosine residues, and hydrophobic interactions occurred under extreme pH extraction. Acidic extraction induced denaturation and aggregation of sarcoplasmic proteins to a greater extent than did alkaline treatment. Hydrophobic interactions via aliphatic and aromatic residues were formed during isoelectric precipitation. Sarcoplasmic proteins were partially refolded after isoelectric precipitation followed by neutralization. Sarcoplasmic proteins prepared from an alkaline pH-shift process readily aggregated to form a gel at 45.10 degrees C, whereas higher thermal denaturation temperatures (>80 degrees C) and gel points ( approximately 78 degrees C) were observed in acid-treated sarcoplasmic proteins. The pH condition used for extraction, precipitation, and neutralization greatly affected structural changes of sarcoplasmic proteins, leading to different thermal and dynamic rheological properties.

DOI10.1021/jf903219u
Alternate JournalJ. Agric. Food Chem.
PubMed ID20232914