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Molten globule-state protein structure: Perspectives from food processing applications.

Kangshuai Lou1, Yuanrong Zheng2, Libin Wang3

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Molten globule proteins, with enhanced functionality, can be formed through various food processing methods. Understanding their structure-function relationship is key for developing improved food products.

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Area of Science:

  • Food Science
  • Protein Chemistry
  • Biochemistry

Background:

  • Spheroproteins can transform into molten globule states, a conformation with enhanced functionality, under specific processing conditions.
  • Analyzing the link between molten globule formation and functional characteristics is crucial for minimally processed future foods.

Purpose of the Study:

  • To review mechanisms of molten globule protein formation via various processing methods.
  • To explore characterization techniques and applications of molten globule proteins in food processing.

Main Methods:

  • Review of scientific literature on protein processing and characterization.
  • Analysis of mechanisms including ultra-high pressure, heating, ultrasonication, pH-shifting, macromolecular crowding, and denaturants.
  • Discussion of characterization techniques: fluorescence spectroscopy, circular dichroism, and nuclear magnetic resonance.

Main Results:

  • Various treatments induce molten globule formation, maintaining compactness and native primary/secondary structures but altering conformation and increasing hydrophobicity.
  • Molten globule proteins exhibit modified structures with enhanced functionality.
  • Established methods for characterizing these protein structures.

Conclusions:

  • Understanding molten globule protein transitions and features is vital for optimizing food processing.
  • This knowledge can lead to targeted improvements in protein-based food quality and processability.