Conformational Study of Kiwi Fruit (Actinidia chinensis Planch.) Seed Protein Isolates by Fluorescence Spectroscopy

Haixia Yang; Miaomiao Hu; Daidi Fan; Jinghua Zhang; Jianjun Deng; Ruijuan Zhang

doi:10.14233/ajchem.2014.16417

Issue

Vol. 26 No. 19 (2014): Vol 26 Issue 19

Issue Published : September 16, 2014

This work is licensed under a Creative Commons Attribution 4.0 International License.

Conformational Study of Kiwi Fruit (Actinidia chinensis Planch.) Seed Protein Isolates by Fluorescence Spectroscopy

https://doi.org/10.14233/ajchem.2014.16417

Haixia Yang

School of Public Health, Health Science Center, Xi’an Jiaotong University, Xi’an 710061, P.R. China; Nutrition and Food Safety Engineering Research Center of Shaanxi Province, Xi’an 710061, P.R. China

Miaomiao Hu

3Shaanxi Key laboratory of Degradable Biomedical Materials, Department of Food Science and Engineering, College of Chemical Engineering, Northwest University, Xi’an 710069, P.R. China

Daidi Fan

3Shaanxi Key laboratory of Degradable Biomedical Materials, Department of Food Science and Engineering, College of Chemical Engineering, Northwest University, Xi’an 710069, P.R. China

Jinghua Zhang

School of Public Health, Health Science Center, Xi’an Jiaotong University, Xi’an 710061, P.R. China

Jianjun Deng

Shaanxi Key laboratory of Degradable Biomedical Materials, Department of Food Science and Engineering, College of Chemical Engineering, Northwest University, Xi’an 710069, P.R. China

Ruijuan Zhang

Corresponding Author(s) : Jianjun Deng

dengjianjun@nwu.edu.cn

Asian Journal of Chemistry, Vol. 26 No. 19 (2014): Vol 26 Issue 19
Article Published : September 18, 2014

Abstract

Kiwi fruit (Actinidia chinensis Planch.) seeds protein isolates (KSPI), a potential source of edible protein, are produced as solid wastes in food industry and remain underutilized yet. Kiwi fruit seed protein isolates had more proteins or peptides with low molecular weights, showing a better digestibility and the proportion of essential amino acids were better than that recommended by FAO/WHO. Fluorescence spectroscopy was used to investigate the conformational changes of KSPI with different environmental conditions including pH values, temperatures and denaturants. The conformation of KSPI changed significantly at pH 5 and the fluorescence intensity decreased greatly as the temperature increased. The denatured extent of the denaturants was sodium dodecyl sulfate (SDS) > urea > guanidine hydrochloride. These results provide theoretical basis for food manufacturing and indicate that KSPI as a potential ingredient could be used as a substitute for soy protein in food industries.

Keywords

Kiwi fruit seed protein isolates (KSPI) Fluorescence spectroscopy Denaturants Protein conformation

Yang, H., Hu, M., Fan, D., Zhang, J., Deng, J., & Zhang, R. (2014). Conformational Study of Kiwi Fruit (Actinidia chinensis Planch.) Seed Protein Isolates by Fluorescence Spectroscopy. Asian Journal of Chemistry, 26(19), 6435–6439. https://doi.org/10.14233/ajchem.2014.16417

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References

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References

V.R. Young and P.L. Pellett, Am. J. Clin. Nutr., 59, 1203S (1994).

M. Lísa, M. Holcapek and M. Bohác, J. Agric. Food Chem., 57, 6888 (2009); doi:10.1021/jf901189u.

K.K. Turoverov and I.M. Kuznetsova, J. Fluoresc., 13, 41 (2003); doi:10.1023/A:1022366816812.

E.C.Y. Li-Chan, Adv. Exp. Med. Biol., 434, 5 (1998); doi:10.1007/978-1-4899-1925-0_2.

S.W. Yin, C.H. Tang, X.Q. Yang and Q.B. Wen, J. Agric. Food Chem., 59, 241 (2011); doi:10.1021/jf1027608.

K. Chattopadhyay, S. Saffarian, E.L. Elson and C. Frieden, Biophys. J., 88, 1413 (2005); doi:10.1529/biophysj.104.053199.

G.P. Gorbenko, J. Fluoresc., 21, 945 (2011); doi:10.1007/s10895-010-0649-6.

C.Y. Ma and V.R. Harwalkar, J. Food Sci., 53, 531 (1988); doi:10.1111/j.1365-2621.1988.tb07749.x.

J. Domenech, J.M. Nieto and J. Ferrer, J. Mol. Catal. B, 61, 168 (2009); doi:10.1016/j.molcatb.2009.06.008.

I. Pallarès, J. Vendrell, F.X. Avilés and S. Ventura, J. Mol. Biol., 342, 321 (2004); doi:10.1016/j.jmb.2004.06.089.

A.P. Batista, C.A. Portugal, I. Sousa, J.G. Crespo and A. Raymundo, Int. J. Biol. Macromol., 36, 135 (2005); doi:10.1016/j.ijbiomac.2005.04.003.

J.E. Kinsella and N. Melachouris, Crit. Rev. Food Sci. Nutr., 7, 219 (1976); doi:10.1080/10408397609527208.

J. Yu, M. Ahmedna and I. Goktepe, Food Chem., 103, 121 (2007); doi:10.1016/j.foodchem.2006.08.012.

U.K. Laemmli, Nature, 227, 680 (1970); doi:10.1038/227680a0.

Y. Zhang, Z.D. Qi, D. Zheng, C.H. Li and Y. Liu, Biol. Trace Elem. Res., 130, 172 (2009); doi:10.1007/s12011-009-8322-0.

M. Zhang, J. Gao and H. Yang, Cereal Chem., 86, 261 (2009); doi:10.1094/CCHEM-86-3-0261.

J.M. Sanchez-Ruiz, Subcell. Biochem., 24, 133 (1995); doi:10.1007/978-1-4899-1727-0_6.

G.E. Plum and K.J. Breslauer, Curr. Opin. Struct. Biol., 5, 682 (1995); doi:10.1016/0959-440X(95)80062-X.

M.C. Stumpe and H. Grubmuller, J. Am. Chem. Soc., 129, 16126 (2007); doi:10.1021/ja076216j.

E. Dufour, G.H. Hoa and T. Haertlé, Biochim. Biophys. Acta, 1206, 166 (1994); doi:10.1016/0167-4838(94)90204-6.

I. Pallarés, J. Vendrell, F.X. Avilés and S. Ventura, J. Mol. Biol., 342, 321 (2004); doi:10.1016/j.jmb.2004.06.089.

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C.N. Pace, Methods Enzymol., 131, 266 (1986); doi:10.1016/0076-6879(86)31045-0.

J.A. Schellman, Biopolymers, 26, 549 (1987); doi:10.1002/bip.360260408.

S.M. West, A.D. Guise and J.B. Chaudhuri, I Chem. E., 75, 53 (1997).

P.E. Mason, G.W. Neilson, C.E. Dempsey, A.C. Barnes and J.M. Cruickshank, Proc. Natl. Acad. Sci. USA, 100, 4557 (2003); doi:10.1073/pnas.0735920100.

K.K. Turoverov, V.V. Verkhusha, M.M. Shavlovsky, A.G. Biktashev, O.I. Povarova and I.M. Kuznetsova, Biochemistry, 41, 1014 (2002); doi:10.1021/bi015548c.

S.D. Arntfield, E.D. Murray and M.A.H. Ismond, J. Agric. Food Chem., 38, 1335 (1990); doi:10.1021/jf00096a008.

A. Das and C. Mukhopadhyay, J. Phys. Chem. B, 112, 7903 (2008); doi:10.1021/jp800370e.

H.A. Scheraga and L. Mandelkern, J. Am. Chem. Soc., 75, 179 (1953); doi:10.1021/ja01097a047.

Issue

Vol. 26 No. 19 (2014): Vol 26 Issue 19

Conformational Study of Kiwi Fruit (Actinidia chinensis Planch.) Seed Protein Isolates by Fluorescence Spectroscopy

Corresponding Author(s) : Jianjun Deng

Abstract

Keywords

Full Article

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