Related Experiment Video
Updated: Sep 7, 2025
Evaluation of Protein–Protein Interactions using an On-Membrane Digestion Technique
Published on: July 19, 2019
Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of
Kaiyue Cen1, Xi Yu2, Chengcheng Gao1
1College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
Abstract:
The effects of quinoa protein Pickering emulsion (QPE) on the gel properties, protein structure and intermolecular interactions of myofibrillar protein (MP) gels were studied. Compared with the MP gels without QPE, the MP gels with 5.0%-7.5% added QPE showed significant increasing trends in storage modulus (G'), whiteness, gel strength and water holding capacity (WHC). The content of disulfide bonds in the gel increased with the addition of QPE and the disulfide bond conformation changed from gauche-gauche-gauche to gauche-gauche-trans. Moreover, the increase of hydrogen bonds after QPE addition confirmed the transformation from α-helix to β-sheet, as β-sheet structure was stabilized by interchain hydrogen bonds. The added QPE also enhanced the hydrophobic interaction and electrostatic interaction of MP gels. To conclude, the addition of 5.0%-7.5% QPE improved the intermolecular interactions and the structure stability of MP gels, and enhanced the gelation and WHC of MP gels.
More Related Videos
14:44A Protocol for the Identification of Protein-protein Interactions Based on 15N Metabolic Labeling, Immunoprecipitation, Quantitative Mass Spectrometry and Affinity Modulation
Published on: September 24, 2012
12:43Genetic and Biochemical Approaches for In Vivo and In Vitro Assessment of Protein Oligomerization: The Ryanodine Receptor Case Study
Published on: July 27, 2016
