Title
The structure and amphipathy characteristics of modified γ-zeins by SDS or alkali in conjunction with heating treatment
Author
Shi-Rong Dong, Hong-Hua Xu, Jun-Yan Tan, Ming-Ming Xie, Guo-Ping Yu
Year
2017
Journal
Food Chemistry
Abstract
γ-Zein was modified by SDS or alkali combined with heating treatments in water and in 70% ethanol to change its amphipathic properties and explore the relationship between amphipathic characteristic and structure. γ-Zein water-dispersibility was dramatically increased via alkali or SDS combined with heating treatments, but their ethanol-dispersibilities were significantly different during ethanol evaporation. High both water-dispersibility and ethanol-dispersibility were found from alkali modified γ-zein while high water-dispersibility but low ethanol-dispersibility were obtained from SDS modified γ-zein, indicating that alkali modified γ-zein had better amphipathic charaxteristic compared with SDS modified γ-zein. Alkali modified γ-zein with higher amphipathic characteristic possessed higher structural inversion ability since it was easy to recover its native state as solvent changing from water to ethanol, contrary to SDS modified γ-zeins whose amphipathic characteristic was not improved. Moreover, the higher structural inversion ability of alkali modified γ-zein depended on the recovery capability of α-helix structure as solvent altering.
Instrument
J-815
Keywords
Circular dichroism, Secondary structure, Chemical stability, Biochemistry, Food science