SpringerLink
Log in

Molecular Spectroscopy Analysis of Different pH-Cycle Self-Assembly Between Rice Glutelin and Egg White Protein Under Neutral Conditions

  • RESEARCH
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

Self-assembly and molecular spectroscopy are widely used in protein research. However, studies underreported the interaction of rice glutelin (RG) and egg white protein (EWP) under pH-cycle treatments, which had differences between initial and final environment. Herein, the possible interaction mechanism of RG-EWP self-assembly behavior was demonstrated by spectroscopy or other characterization methods under different conditions and proportions. Fourier transform infrared, circular dichroism, intrinsic fluorescence, and UV absorption spectroscopic methods showed changes in the secondary and tertiary structures of RG or RG-EWP. Results also revealed the degree of protein folding and exposure status of aromatic amino acid residues. The nonignorable surface hydrophobic and electrostatic interactions were observed by ζ-potentials and surface hydrophobicity. The electrophoretic analysis showed increased 48 kDa subunits. The high solubility (over 92%) of RG-EWP was discovered as potential functionality at total ratio of 90% and 50% RG. This study improved the asymmetric pH-cycle theoretical mechanism and widened RG-EWP application.

Graphical Abstract

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or Ebook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

Data Availability

No datasets were generated or analyzed during the current study.

References

  • Agboola, S., Ng, D., & Mills, D. (2005). Characterisation and functional properties of Australian rice protein isolates. Journal of Cereal Science, 41(3), 283–290.

    Article  CAS  Google Scholar 

  • Alain, M. M. M., Singh, S. D., & René, M. S. (2017). Response surface methodology for investigating structure–function relationship of grain legume proteins. Journal of Food Processing and Preservation, 42(2), e13524.

    Google Scholar 

  • Anema, S. G. (2021). Spontaneous interaction between whey protein isolate proteins and lactoferrin: Effect of heat denaturation. International Dairy Journal, 113, 104887.

    Article  CAS  Google Scholar 

  • Burger, T. G., & Zhang, Y. (2019). Recent progress in the utilization of pea protein as an emulsifier for food applications. Trends in Food Science & Technology, 86, 25–33.

    Article  CAS  Google Scholar 

  • Chen, M., Wang, L., **e, B., Ma, A., Hu, K., Zheng, C., **ong, G., Shi, L., Ding, A., Li, X., Qiao, Y., Sun, Z., & Wu, W. (2022). Effects of high-pressure treatments (ultra-high hydrostatic pressure and high-pressure homogenization) on bighead carp (Aristichthys nobilis) myofibrillar protein native state and its hydrolysate. Food and Bioprocess Technology, 15, 2252–2266.

    Article  CAS  Google Scholar 

  • Chuang, C. C., Ye, A., Anema, S. G., & Loveday, S. M. (2021). Hemp globulin forms colloidal nanocomplexes with sodium caseinate during pH-cycling. Food Research International, 150, 110810.

    Article  CAS  PubMed  Google Scholar 

  • Gao, K., Zha, F., Yang, Z., Rao, J., & Chen, B. (2022). Structure characteristics and functionality of water-soluble fraction from high-intensity ultrasound treated pea protein isolate. Food Hydrocolloids, 125, 107409.

    Article  CAS  Google Scholar 

  • Ghorbani Gorji, E., Rocchi, E., Schleining, G., Bender-Bojalil, D., Furtmüller, P. G., Piazza, L., Iturri, J. J., & Toca-Herrera, J. L. (2015). Characterization of resveratrol–milk protein interaction. Journal of Food Engineering, 167, 217–225.

    Article  CAS  Google Scholar 

  • Gibis, M., Trabold, L., Ebert, S., Herrmann, K., Terjung, N., & Weiss, J. (2022). Effect of varying pH on solution interactions of soluble meat proteins with different plant proteins. Food Function, 13(2), 944–956.

    Article  CAS  PubMed  Google Scholar 

  • Glotzer, S., & Solomon, M. (2007). Anisotropy of building blocks and their assembly into complex structures. Nature Materials, 6(8), 557–562.

    Article  PubMed  Google Scholar 

  • Goto, Y., & Fink, A. L. (1989). Conformational states of β-lactamase: Molten-globule states at acidic and alkaline pH with high salt. Biochemistry, 28, 945–952.

    Article  CAS  PubMed  Google Scholar 

  • He, C., Hu, Y., Liu, Z., Woo, M. W., **ong, H., & Zhao, Q. (2020). Interaction between casein and rice glutelin: Binding mechanisms and molecular assembly behaviours. Food Hydrocolloids, 107, 105967.

    Article  CAS  Google Scholar 

  • Hinderink, E. B. A., Berton-Carabin, C. C., Schroen, K., Riaublanc, A., Houinsou-Houssou, B., Boire, A., & Genot, C. (2021). Conformational changes of whey and pea proteins upon emulsification approached by front-surface fluorescence. Journal of Agriculture and Food Chemistry, 69(23), 6601–6612.

    Article  CAS  Google Scholar 

  • Hong, S., Dia, V. P., Baek, S. J., & Zhong, Q. (2022). Nanoencapsulation of apigenin with whey protein isolate: Physicochemical properties, in vitro activity against colorectal cancer cells, and bioavailability. LWT, 154, 112751.

    Article  CAS  Google Scholar 

  • Huang, J., Que, F., **ong, G., Qiao, Y., Wu, W., Wang, J., Ding, A., Liao, L., Shi, L., & Wang, L. (2023). Physicochemical and functional properties changes in myofibrillar protein extracted from channel catfish by a high-voltage electrostatic field. Food and Bioprocess Technology, 16, 395–403.

    Article  CAS  Google Scholar 

  • Jiang, L., Wang, Z., Li, Y., Meng, X., Sui, X., Qi, B., & Zhou, L. (2015). Relationship between surface hydrophobicity and structure of soy protein isolate subjected to different ionic strength. International Journal of Food Properties, 18(5), 1059–1074.

    Article  CAS  Google Scholar 

  • Kumar, M., Tomar, M., Potkule, J., Reetu, P. S., Dhakane-Lad, J., Singh, S., Dhumal, S., Chandra Pradhan, P., Bhushan, B., Anitha, T., Alajil, O., Alhariri, A., Amarowicz, R., & Kennedy, J. F. (2022). Functional characterization of plant-based protein to determine its quality for food applications. Food Hydrocolloids, 123, 106986.

    Article  CAS  Google Scholar 

  • Lange, R., & Balny, C. (2002). UV-visible derivative spectroscopy under high pressure. Biochimica Et Biophysica Acta, 1595(1–2), 80–93.

    Article  CAS  PubMed  Google Scholar 

  • Li, T., & Wang, L. (2023). Improved curcumin bioaccessibility in Pickering emulsion fabricated by rice glutelin fibrils. Food Bioscience, 55, 102988.

    Article  CAS  Google Scholar 

  • Lin, D., Lu, W., Kelly, A. L., Zhang, L., Zheng, B., & Miao, S. (2017). Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry. Trends in Food Science & Technology, 68, 130–144.

    Article  CAS  Google Scholar 

  • Liu, P. F., Avramova, L. V., & Park, C. (2009). Revisiting absorbance at 230nm as a protein unfolding probe. Analytical Biochemistry, 389(2), 165–170.

    Article  CAS  PubMed  Google Scholar 

  • Liu, X., He, L., Zhang, M., Zhao, S., Yang, F., Liang, Y., & **, G. (2020). Effect of different doses of Co-60 gamma-ray irradiation treatment on the micro-rheological and emulsifying properties of liquid egg white. Colloids and Surfaces A, 589, 124461.

    Article  CAS  Google Scholar 

  • Ma, C., Wan, Q., Song, J., Hao, T., **a, S., Shen, S., Li, K., Xue, C., & Jiang, X. (2024). Ultrasound-assisted pH shift-induced interfacial remodeling for enhancing soluble yeast protein content: Effects on structure and interfacial properties of proteins under different treatment conditions. Food Hydrocolloids, 149, 109521.

    Article  CAS  Google Scholar 

  • Måge, I., Böcker, U., Wubshet, S. G., Lindberg, D., & Afseth, N. K. (2021). Fourier-transform infrared (FTIR) fingerprinting for quality assessment of protein hydrolysates. Lwt., 152, 112339.

    Article  Google Scholar 

  • Malik, M. A., & Saini, C. S. (2018). Improvement of functional properties of sunflower protein isolates near isoelectric point: Application of heat treatment. LWT, 98, 411–417.

    Article  CAS  Google Scholar 

  • Martínez, J. H., Velázquez, F., Burrieza, H. P., Martínez, K. D., Paula Domínguez Rubio, A., dos Santos, F. C., del Pilar, B. M., & Pérez, O. E. (2019). Betanin loaded nanocarriers based on quinoa seed 11S globulin. Impact on the protein structure and antioxidant activity. Food Hydrocolloids, 87, 880–890.

    Article  Google Scholar 

  • Momen, S., Salami, M., Alavi, F., Emam-Djomeh, Z., & Moosavi-Movahedi, A. A. (2019). The techno-functional properties of camel whey protein compared to bovine whey protein for fabrication a model high protein emulsion. LWT, 101, 543–550.

    Article  CAS  Google Scholar 

  • Ngarize, S., Adams, A., & Howell, N. K. (2004). Studies on egg albumen and whey protein interactions by FT-Raman spectroscopy and rheology. Food Hydrocolloids, 18(1), 49–59.

    Article  CAS  Google Scholar 

  • Olatunde, O. O., Owolabi, I. O., Fadairo, O. S., Ghosal, A., Coker, O. J., Soladoye, O. P., Aluko, R. E., & Bandara, N. (2023). Enzymatic modification of plant proteins for improved functional and bioactive properties. Food and Bioprocess Technology, 16, 1216–1234.

    Article  CAS  Google Scholar 

  • Qiong, S., Bin, H., Jialiang, S., Quan, P., Lin, M., & Lianquan, G. (2006). Mechanism discussion of interaction between enzyme and several compounds with circular dichroism method. Acta Scientiarum Naturalium Universitatis Sunyatseni, 45(4), 62–64.

    Google Scholar 

  • Rawat, R., & Saini, C. S. (2023). High-intensity ultrasound (HIUS) treatment of sunnhemp protein isolate (Crotalaria juncea L.): Modification of functional, structural, and microstructural properties. Food and Bioprocess Technology, 16, 1464–1477.

    Article  CAS  Google Scholar 

  • Renkema, J., Gruppen, H., & van Vliet, T. (2002). Influence of pH and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions. Journal of Agriculture and Food Chemistry, 50(21), 6064–6071.

    Article  CAS  Google Scholar 

  • Sarbon, N. M., Badiia, F., & Howell, N. K. (2015). The effect of chicken skin gelatin and whey protein interactions on rheological and thermal properties. Food Hydrocolloids, 45, 83–92.

    Article  CAS  Google Scholar 

  • Sharif, N., Golmakani, M. T., Niakousari, M., Ghorani, B., & Lopez-Rubio, A. (2019). Food-grade gliadin microstructures obtained by electrohydrodynamic processing. Food Research International, 116, 1366–1373.

    Article  CAS  PubMed  Google Scholar 

  • Shevkani, K., Singh, N., Chen, Y., Kaur, A., & Yu, L. (2019). Pulse proteins: Secondary structure, functionality and applications. The Journal of Food Science and Technology, 56(6), 2787–2798.

    CAS  PubMed  Google Scholar 

  • Singh, A., & Sit, N. (2023). Dual modification of manila tamarind protein isolate by ultrasonication and autoclaving and their characterization. Food and Bioprocess Technology, 16, 2947–2960.

    Article  CAS  Google Scholar 

  • Ulloa, P. R., Ulloa, J. A., Rangel, B. E. U., & Mártir, K. U. L. (2023). Protein isolate from orange (Citrus sinensis L.) seeds: Effect of high-intensity ultrasound on its physicochemical and functional properties. Food and Bioprocess Technology, 16, 589–602.

    Article  Google Scholar 

  • Wang, G., Liu, M., Cao, L., Yongsawatdigul, J., **ong, S., & Liu, R. (2018a). Effects of different NaCl concentrations on self-assembly of silver carp myosin. Food Bioscience, 24, 1–8.

    Article  Google Scholar 

  • Wang, L., Xue, J., & Zhang, Y. (2019a). Preparation and characterization of curcumin loaded caseinate/zein nanocomposite film using pH-driven method. Industrial Crops & Products, 130, 71–80.

    Article  CAS  Google Scholar 

  • Wang, R., Xu, P., Chen, Z., Zhou, X., & Wang, T. (2019b). Complexation of rice proteins and whey protein isolates by structural interactions to prepare soluble protein composites. LWT, 101, 207–213.

    Article  CAS  Google Scholar 

  • Wang, T., Chen, X., Wang, W., Wang, L., Jiang, L., Yu, D., & **e, F. (2021). Effect of ultrasound on the properties of rice bran protein and its chlorogenic acid complex. Ultrasonics Sonochemistry, 79, 105758.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Wang, T., Liu, F., Wang, R., Wang, L., Zhang, H., & Chen, Z. (2015). Solubilization by freeze-milling of water-insoluble subunits in rice proteins. Food Function, 6(2), 423–430.

    Article  PubMed  Google Scholar 

  • Wang, T., Wu, J., Wang, R., & Zhong, Q. (2022). Nanostructures self-assembled from food-grade molecules with pH-cycle as functional food ingredients. Trends in Food Science & Technology, 120, 36–47.

    Article  CAS  Google Scholar 

  • Wang, T., Xu, P., Chen, Z., & Wang, R. (2018b). Mechanism of structural interplay between rice proteins and soy protein isolates to design novel protein hydrocolloids. Food Hydrocolloids, 84, 361–367.

    Article  CAS  Google Scholar 

  • Wang, Y., Chen, Y., Zhou, Y., Nirasawa, S., Tatsumi, E., Li, X., & Cheng, Y. (2017). Effects of konjac glucomannan on heat-induced changes of wheat gluten structure. Food Chemistry, 229, 409–416.

    Article  CAS  PubMed  Google Scholar 

  • Wang, Y., Liu, X., Luo, S., Zhong, C., Ye, J., & Liu, C. (2024). The impact of pH shifting combined high-pressure homogenization on structural and functional properties of rice dreg protein. Innovative Food Science and Emerging Technologies, 91, 103520.

    Article  CAS  Google Scholar 

  • Wang, Y., Zhang, L., Wang, P., Xu, X., & Zhou, G. (2020). pH-shifting encapsulation of curcumin in egg white protein isolate for improved dispersity, antioxidant capacity and thermal stability. Food Research International, 137, 109366.

    Article  CAS  PubMed  Google Scholar 

  • Wei, L., Cao, L., **ong, S., You, J., Hu, Y., & Liu, R. (2019). Effects of pH on self-assembly of silver carp myosin at low temperature. Food Bioscience, 30, 100420.

    Article  CAS  Google Scholar 

  • Whitesides, G., & Boncheva, M. (2002). Beyond molecules: Self-assembly of mesoscopic and macroscopic components. Proceedings of the National Academy of Sciences of the United States of America, 99(8), 4763–4774.

    Google Scholar 

  • Wu, D., Tu, M., Wang, Z., Wu, C., Yu, C., Battino, M., El-Seedi, H. R., & Du, M. (2020). Biological and conventional food processing modifications on food proteins: Structure, functionality, and bioactivity. Biotechnology Advances, 40, 107491.

    Article  CAS  PubMed  Google Scholar 

  • Yang, C., Wu, G., Li, Y., Zhang, C., Liu, C., & Li, X. (2023). Effect of low-voltage electrostatic field on oxidative denaturation of myofibrillar protein from lamb-subjected freeze-thaw cycles. Food and Bioprocess Technology, 16, 2070–2081.

    Article  CAS  Google Scholar 

  • Ye, J., Shi, N., Rozi, P., Kong, L., Zhou, J., & Yang, H. (2024). A comparative study of the structural and functional properties of chickpea albumin and globulin protein fractions. Food and Bioprocess Technology. https://doi.org/10.1007/s11947-024-03323-1

    Article  Google Scholar 

  • Yu, Y., Guan, Y., Liu, J., Hedi, W., Yu, Y., & Zhang, T. (2021). Molecular structural modification of egg white protein by pH-shifting for improving emulsifying capacity and stability. Food Hydrocolloids, 121, 107071.

    Article  CAS  Google Scholar 

  • Zeeb, B. (2021). Interaction between components of plant-based biopolymer systems. Current Opinion in Colloid & Interface Science, 56, 101524.

    Article  CAS  Google Scholar 

  • Zhang, L., Pan, Z., Shen, K., Cai, X., Zheng, B., & Miao, S. (2018). Influence of ultrasound-assisted alkali treatment on the structural properties and functionalities of rice protein. Journal of Cereal Science, 79, 204–209.

    Article  CAS  Google Scholar 

  • Zhao, L., Chen, M.-H., Bi, X., & Du, J. (2023). Physicochemical properties, structural characteristics and in vitro digestion of brown rice–pea protein isolate blend treated by microbial transglutaminase. Food Hydrocolloids, 141, 108673.

    Article  CAS  Google Scholar 

  • Zhao, M., **ong, W., Chen, B., Zhu, J., & Wang, L. (2020). Enhancing the solubility and foam ability of rice glutelin by heat treatment at pH12: Insight into protein structure. Food Hydrocolloids, 103, 105626.

    Article  CAS  Google Scholar 

  • Zhao, W., **ang, H., Liu, Y., He, S., Cui, C., & Gao, J. (2022). Preparation of zein—soy protein isolate composites by pH cycling and their nutritional and digestion properties. LWT, 159, 113191.

    Article  CAS  Google Scholar 

  • Zhao, Y.-R., Peng, N., Wang, C., Li, Y.-Q., Liang, Y., Guo, Z.-W., Sun, A.-Y., & Ren, X. (2024). Preparation and characterization of pea protein isolate-egg white protein composite gels. Food Hydrocolloids, 148, 109464.

    Article  CAS  Google Scholar 

  • Zou, Y., Thijssen, P.-P., Yang, X., & Scholten, E. (2019). The effect of oil type and solvent quality on the rheological behavior of zein stabilized oil-in-glycerol emulsion gels. Food Hydrocolloids, 91, 57–65.

    Article  CAS  Google Scholar 

Download references

Funding

The present work was sponsored by the Natural Science Fund of Jiangxi Province (20232BAB205075) and Nanchang University Jiangxi Province Financial Science and Technology special project (ZBG20230418037).

Author information

Authors and Affiliations

  1. State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi, 330047, China

    Yufeng Wang, Hexiang **e, Kefan Ouyang, Hua **ong & Qiang Zhao

Authors
  1. Yufeng Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Hexiang **e
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Kefan Ouyang
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Hua **ong
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Qiang Zhao
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

Yufeng Wang: methodology, formal analysis, investigation, visualization, writing—original draft. Hexiang **e: writing—review and editing, software. Kefan Ouyang: investigation. Hua **ong: resources, funding acquisition. Qiang Zhao: conceptualization, project administration, funding acquisition, writing—review and editing, supervision.

Corresponding author

Correspondence to Qiang Zhao.

Ethics declarations

Conflict of Interest

The authors declare no competing interests.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Wang, Y., **e, H., Ouyang, K. et al. Molecular Spectroscopy Analysis of Different pH-Cycle Self-Assembly Between Rice Glutelin and Egg White Protein Under Neutral Conditions. Food Bioprocess Technol (2024). https://doi.org/10.1007/s11947-024-03425-w

Download citation

  • Received:

  • Accepted:

  • Published:

  • DOI: https://doi.org/10.1007/s11947-024-03425-w

Keywords

Search

Navigation