Formation of nanotubes and gels at a broad pH range upon partial hydrolysis of bovine α-lactalbumin

Xiaolu Geng; Morten Jannik Bjerrum; Lise Arleth; Jeanette Otte; Richard Ipsen

doi:10.1016/j.idairyj.2015.08.005

Formation of nanotubes and gels at a broad pH range upon partial hydrolysis of bovine α-lactalbumin

Xiaolu Geng, Morten Jannik Bjerrum, Lise Arleth, Jeanette Otte, Richard Ipsen

6 Citationer (Scopus)

Abstract

The influence of pH (from 7.5 to 4.0) on the hydrolysis and self-assembly process of nanotubes formed from partially hydrolysed bovine α-lactalbumin was studied. The results showed that the pH had no influence on the products resulting from hydrolysis, but a decrease in pH dramatically reduced the hydrolysis rate. In contrast, the self-assembly process was favoured by decreased pH due to the reduced electrostatic repulsion between the fragments making up the nanotubes. Initially, upon adding a protease, a rapid change in conformation was indicated by circular dichroism spectroscopy. Subsequently no further change was observed. Due to slower hydrolysis and faster self-assembly at pH 6.5 and 4.0, the main building fragments were integrated quickly into nanotubes, and hence avoided further hydrolysis. Self-assembly of protease-induced α-lactalbumin nanotubes can thus be extended over a broad range of pH values. These findings might be useful for future applications in both food and pharmaceutical industries.

Originalsprog	Engelsk
Tidsskrift	International Dairy Journal
Vol/bind	52
Sider (fra-til)	72-81
Antal sider	10
ISSN	0958-6946
DOI	https://doi.org/10.1016/j.idairyj.2015.08.005
Status	Udgivet - 1 jan. 2016

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10.1016/j.idairyj.2015.08.005

Citationsformater

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title = "Formation of nanotubes and gels at a broad pH range upon partial hydrolysis of bovine α-lactalbumin",

abstract = "The influence of pH (from 7.5 to 4.0) on the hydrolysis and self-assembly process of nanotubes formed from partially hydrolysed bovine α-lactalbumin was studied. The results showed that the pH had no influence on the products resulting from hydrolysis, but a decrease in pH dramatically reduced the hydrolysis rate. In contrast, the self-assembly process was favoured by decreased pH due to the reduced electrostatic repulsion between the fragments making up the nanotubes. Initially, upon adding a protease, a rapid change in conformation was indicated by circular dichroism spectroscopy. Subsequently no further change was observed. Due to slower hydrolysis and faster self-assembly at pH 6.5 and 4.0, the main building fragments were integrated quickly into nanotubes, and hence avoided further hydrolysis. Self-assembly of protease-induced α-lactalbumin nanotubes can thus be extended over a broad range of pH values. These findings might be useful for future applications in both food and pharmaceutical industries.",

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T1 - Formation of nanotubes and gels at a broad pH range upon partial hydrolysis of bovine α-lactalbumin

AU - Geng, Xiaolu

AU - Bjerrum, Morten Jannik

AU - Arleth, Lise

AU - Otte, Jeanette

AU - Ipsen, Richard

PY - 2016/1/1

Y1 - 2016/1/1

N2 - The influence of pH (from 7.5 to 4.0) on the hydrolysis and self-assembly process of nanotubes formed from partially hydrolysed bovine α-lactalbumin was studied. The results showed that the pH had no influence on the products resulting from hydrolysis, but a decrease in pH dramatically reduced the hydrolysis rate. In contrast, the self-assembly process was favoured by decreased pH due to the reduced electrostatic repulsion between the fragments making up the nanotubes. Initially, upon adding a protease, a rapid change in conformation was indicated by circular dichroism spectroscopy. Subsequently no further change was observed. Due to slower hydrolysis and faster self-assembly at pH 6.5 and 4.0, the main building fragments were integrated quickly into nanotubes, and hence avoided further hydrolysis. Self-assembly of protease-induced α-lactalbumin nanotubes can thus be extended over a broad range of pH values. These findings might be useful for future applications in both food and pharmaceutical industries.

AB - The influence of pH (from 7.5 to 4.0) on the hydrolysis and self-assembly process of nanotubes formed from partially hydrolysed bovine α-lactalbumin was studied. The results showed that the pH had no influence on the products resulting from hydrolysis, but a decrease in pH dramatically reduced the hydrolysis rate. In contrast, the self-assembly process was favoured by decreased pH due to the reduced electrostatic repulsion between the fragments making up the nanotubes. Initially, upon adding a protease, a rapid change in conformation was indicated by circular dichroism spectroscopy. Subsequently no further change was observed. Due to slower hydrolysis and faster self-assembly at pH 6.5 and 4.0, the main building fragments were integrated quickly into nanotubes, and hence avoided further hydrolysis. Self-assembly of protease-induced α-lactalbumin nanotubes can thus be extended over a broad range of pH values. These findings might be useful for future applications in both food and pharmaceutical industries.

U2 - 10.1016/j.idairyj.2015.08.005

DO - 10.1016/j.idairyj.2015.08.005

M3 - Journal article

SN - 0958-6946

VL - 52

SP - 72

EP - 81

JO - International Dairy Journal

JF - International Dairy Journal

ER -

Formation of nanotubes and gels at a broad pH range upon partial hydrolysis of bovine α-lactalbumin

Abstract

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