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The Change in the Structure and Functionality of Ferritin during the Production of Pea Seed Milk
Understanding the effect of thermal treatment on the physical and chemical properties of protein and its mechanisms has important theoretical implications in food science. Pea seed ferritin (PSF) is an iron storage protein naturally occurring in pea seeds, which represents a promising iron supplemen...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871097/ https://www.ncbi.nlm.nih.gov/pubmed/35206035 http://dx.doi.org/10.3390/foods11040557 |
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author | Xing, Yilin Ma, Jiaqi Yao, Qimeng Chen, Xuemin Zang, Jiachen Zhao, Guanghua |
author_facet | Xing, Yilin Ma, Jiaqi Yao, Qimeng Chen, Xuemin Zang, Jiachen Zhao, Guanghua |
author_sort | Xing, Yilin |
collection | PubMed |
description | Understanding the effect of thermal treatment on the physical and chemical properties of protein and its mechanisms has important theoretical implications in food science. Pea seed ferritin (PSF) is an iron storage protein naturally occurring in pea seeds, which represents a promising iron supplement. However, how thermal processing affects the structure and function of PSF remains unknown. In this work, during the production of pea seed milk, we investigated the effect of thermal treatments at boiling temperature for two different times (5 and 10 min), respectively, on the structure and function of PSF. The results demonstrated that thermal treatment resulted in a pronounced change in the primary, secondary, and tertiary structure, iron content, and iron oxidation activity of PSF. However, the shell-like structure of PSF can be kept during the processing of pea seed milk. Interestingly, upon thermal treatment, both thermal-treated samples exhibit larger higher iron absorption rate by Caco-2 than untreated PSF at the same protein concentration. Such an investigation provides a better understanding of the relationship between the structure and function of food protein, as affected by thermal treatment. |
format | Online Article Text |
id | pubmed-8871097 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-88710972022-02-25 The Change in the Structure and Functionality of Ferritin during the Production of Pea Seed Milk Xing, Yilin Ma, Jiaqi Yao, Qimeng Chen, Xuemin Zang, Jiachen Zhao, Guanghua Foods Article Understanding the effect of thermal treatment on the physical and chemical properties of protein and its mechanisms has important theoretical implications in food science. Pea seed ferritin (PSF) is an iron storage protein naturally occurring in pea seeds, which represents a promising iron supplement. However, how thermal processing affects the structure and function of PSF remains unknown. In this work, during the production of pea seed milk, we investigated the effect of thermal treatments at boiling temperature for two different times (5 and 10 min), respectively, on the structure and function of PSF. The results demonstrated that thermal treatment resulted in a pronounced change in the primary, secondary, and tertiary structure, iron content, and iron oxidation activity of PSF. However, the shell-like structure of PSF can be kept during the processing of pea seed milk. Interestingly, upon thermal treatment, both thermal-treated samples exhibit larger higher iron absorption rate by Caco-2 than untreated PSF at the same protein concentration. Such an investigation provides a better understanding of the relationship between the structure and function of food protein, as affected by thermal treatment. MDPI 2022-02-16 /pmc/articles/PMC8871097/ /pubmed/35206035 http://dx.doi.org/10.3390/foods11040557 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Xing, Yilin Ma, Jiaqi Yao, Qimeng Chen, Xuemin Zang, Jiachen Zhao, Guanghua The Change in the Structure and Functionality of Ferritin during the Production of Pea Seed Milk |
title | The Change in the Structure and Functionality of Ferritin during the Production of Pea Seed Milk |
title_full | The Change in the Structure and Functionality of Ferritin during the Production of Pea Seed Milk |
title_fullStr | The Change in the Structure and Functionality of Ferritin during the Production of Pea Seed Milk |
title_full_unstemmed | The Change in the Structure and Functionality of Ferritin during the Production of Pea Seed Milk |
title_short | The Change in the Structure and Functionality of Ferritin during the Production of Pea Seed Milk |
title_sort | change in the structure and functionality of ferritin during the production of pea seed milk |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871097/ https://www.ncbi.nlm.nih.gov/pubmed/35206035 http://dx.doi.org/10.3390/foods11040557 |
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