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Preparation of Binary and Ternary Deep Eutectic Systems
Published on: October 31, 2019
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Exploring the effect of natural deep eutectic solvents on zein: Structural and functional properties
Adieh Anvar1, Mohammad Hossein Azizi1, Hassan Ahmadi Gavlighi1,2
1Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
Current Research in Food Science
|January 22, 2025
Summary
Natural deep eutectic solvents (NADES) significantly alter zein protein structure and enhance its functional properties, offering superior modification compared to conventional solvents for food applications.
Area of Science:
- Protein Chemistry
- Food Science
- Biomaterials
Background:
- Zein, a major storage protein in corn, possesses unique properties but requires modification for broader industrial applications.
- Conventional solvents like ethanol and acetic acid have limitations in effectively altering zein's structure and functionality.
- Natural deep eutectic solvents (NADES) are emerging as promising green solvents for biomolecule modification.
Purpose of the Study:
- To evaluate the impact of various chemical modifications, including NADES, on zein's structural and functional characteristics.
- To compare the efficacy of NADES with conventional solvents (water, ethanol, acetic acid) in modifying zein.
- To explore the potential of NADES for enhancing zein's properties for food industry applications.
Main Methods:
- Zein was modified using different solvents: water, ethanol, acetic acid, and four types of NADES (choline chloride: oxalic acid, choline chloride: urea, choline chloride: glycerol, glucose: citric acid).
- Structural changes were analyzed using Fourier transform infrared spectroscopy, fluorescence spectroscopy, Ultraviolet-Visible Spectroscopy, and circular dichroism spectroscopy.
- Functional properties including solubility, surface hydrophobicity, free amine content, protein-protein interactions, and emulsifying properties were assessed.
Main Results:
- NADES significantly altered zein's secondary and tertiary structures, decreasing α-helix content and increasing random coil structure.
- NADES treatment enhanced zein's solubility, surface hydrophobicity, and free amine content more effectively than conventional solvents.
- NADES promoted zein-solvent interactions, leading to improved emulsifying properties and greater disruption of noncovalent bonds.
Conclusions:
- The NADES system demonstrates superior capability in modifying zein's structure and functionality compared to water, ethanol, and acetic acid.
- NADES effectively disrupts hydrogen bonds and exposes hydrophobic regions in zein, leading to improved functional properties.
- The findings suggest NADES as a viable and effective alternative for modifying zein for advanced applications in the food industry.
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