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With the extensive applications of chemical means in food systems, phosphorylation has become a promising approach to modify the functionalities of proteins. In this study, effects of sodium tripolyphosphate (TPP) on physicochemical properties of gliadin and zein nanoparticles were comprehensively explored by fluorescence spectroscopy analysis, circular dichroism spectrum and Fourier transform infrared analysis. The results suggested that an increase in TPP concentration could affect the particle size and microstructures of gliadin nanoparticles through enhanced repulsion force among nanoparticles. The phosphorylation of gliadin and zein was ascribed to the interactions of phosphate groups, i.e., tryptophan and tyrosine residues, respectively. FTIR analysis revealed that the intermolecular interactions were influenced with the secondary structure altered. More specifically, both PO and PO bonds were incorporated into gliadin and zein molecules when TPP concentration was above 0.3 mg/mL, which could then improve physical stability of prolamin nanoparticles. Moreover, CNP and COP bonds were deduced to be formed only with the existence of gliadin, whose presence nevertheless enhanced the emulsifying property of nanoparticles. These profound findings could therefore expand the application of prolamin in delivery systems.
This article was published in the following journal.
Name: International journal of biological macromolecules
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The ability of a protein to retain its structural conformation or its activity when subjected to physical or chemical manipulations.
The extent to which an enzyme retains its structural conformation or its activity when subjected to storage, isolation, and purification or various other physical or chemical manipulations, including proteolytic enzymes and heat.
The chemical and physical integrity of a pharmaceutical product.
Morphological findings useful in differentiation and classification of results in CYTODIAGNOSIS and related techniques.
The extent to which an RNA molecule retains its structural integrity and resists degradation by RNASE, and base-catalyzed HYDROLYSIS, under changing in vivo or in vitro conditions.
Within medicine, nutrition (the study of food and the effect of its components on the body) has many different roles. Appropriate nutrition can help prevent certain diseases, or treat others. In critically ill patients, artificial feeding by tubes need t...
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...