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Related Experiment Video

Updated: May 8, 2026

Anaerobic Protein Purification and Kinetic Analysis via Oxygen Electrode for Studying DesB Dioxygenase Activity and Inhibition
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Published on: October 3, 2018

Elucidating superoxide dismutase interactions with whey protein isolate using multi-spectroscopy, deep learning, and

Yang Zhao1, Kun Chen1, Haoda Zhao1

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key laboratory for Food Non-Thermal Processing, Beijing 100083, China.

Food Chemistry
|May 6, 2026
PubMed
Summary

Whey protein isolate enhances the thermal stability of superoxide dismutase (SOD) by forming complexes. This breakthrough improves SOD

Keywords:
NanoparticleNon-covalent interactionsSuperoxide dismutaseThermal stabilityWhey protein isolate

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Last Updated: May 8, 2026

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OaAEP1-Mediated Enzymatic Synthesis and Immobilization of Polymerized Protein for Single-Molecule Force Spectroscopy

Published on: February 5, 2020

Area of Science:

  • Food Science
  • Biochemistry
  • Protein Chemistry

Background:

  • Superoxide dismutase (SOD) possesses antioxidant properties valuable for sports drinks.
  • The thermal lability of SOD limits its use in high-protein formulations.
  • Enhancing SOD's stability is crucial for its application in functional foods.

Purpose of the Study:

  • To investigate the effect of whey protein isolate (WPI) on the thermal stability of SOD.
  • To elucidate the binding mechanism and structural basis for SOD stabilization by WPI.
  • To provide a strategy for developing stable antioxidant sports beverages.

Main Methods:

  • Formation of WPI-SOD complexes at various ratios.
  • Thermal stability assays at 80°C.
  • Multispectroscopic analyses (UV-Vis, fluorescence, circular dichroism).
  • Langmuir binding model analysis.
  • Deep learning and molecular simulations.

Main Results:

  • A WPI:SOD ratio of 5:1 significantly improved SOD's half-life at 80°C by 34.6%.
  • SOD binds noncovalently and specifically to WPI, following Langmuir kinetics.
  • Deep learning and simulations revealed stable SOD-β-lactoglobulin tetramers stabilized by hydrophobic interactions and hydrogen bonds.

Conclusions:

  • Whey protein isolate effectively enhances the thermal stability of superoxide dismutase.
  • The stabilization mechanism involves the formation of stable protein-protein complexes.
  • This research offers a viable approach for creating robust, antioxidant-rich sports beverages.