Effect of protein oxidation on the structural characteristics of hazelnut protein isolate

HU, Hao; LI, Chengsheng; LYU, Chunmao; MENG, Xianjun; LI, Bin; SHU, Chi

doi:10.1590/fst.103922

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Food Science and Technology

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.103922 copy

Effect of protein oxidation on the structural characteristics of hazelnut protein isolate

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The oxidation and structural properties of hazelnut protein prepared from a low-temperature cold-pressed hazelnut meal were evaluated using three oxidative modification methods: AAPH (2,2'-azo(2-methylpropionamidine)dihydrochloride), MDA (malondialdehyde), and H₂O₂. The three different oxidants gradually increased the carbonyl content of the proteins, MDA from 1.91 to 8.87 nmol/m, AAPH (from 2.13 to 12.18 nmol/mg, and H₂O₂ from 2.28 to 13.72 nmol/mg, indicating that the hazelnut protein was oxidized. The carbonyl content of H₂O₂-modified hazelnut proteins was the highest, implying that the proteins were more susceptible to oxidation by hydroxyl radicals. FT-IR, intrinsic fluorescence spectra, surface hydrophobicity, and protein electrophoresis implied that oxidative modifications altered the secondary structure of hazelnut proteins, and promoted protein aggregation and cross-linking. In addition, the oxidative modification resulted in a larger particle size distribution of hazelnut proteins and a decrease in the zeta potential absolute value, indicating a decrease in the hazelnut proteins stability and the formation of soluble aggregates. Overall, incubation with AAPH, MDA, and H₂O₂ significantly affected the structure of hazelnut proteins, demonstrating that hazelnut proteins in food processing systems are susceptible to structural and property changes due to different oxidation products.

Keywords:
hazelnut protein; peroxyl radicals; malondialdehyde; hydroxyl radicals; structure

Samples	α-Helix (%)	β-Sheet (%)	β-Turn (%)	Random (%)
0 mM AAPH	42.03 ± 0.03^a	41.18 ± 0.03^a	16.79 ± 0.01^b	--
0.1 mM AAPH	39.66 ± 0.02^ab	41.74 ± 0.01^a	18.60 ± 0.01^b	--
0.5 mM AAPH	38.27 ± 0.04^b	38.29 ± 0.02^a	23.44 ± 0.03^b	--
1.0 mM AAPH	32.69 ± 0.08^b	23.89 ± 0.02^b	22.99 ± 0.04^b	20.42 ± 0.02^a
5.0 mM AAPH	21.99 ± 0.0c^d	21.12 ± 0.02^b	36.96 ± 0.03^a	19.94 ± 0.01^a
10.0 mM AAPH	20.34 ± 0.03^d	19.67 ± 0.04^b	41.55 ± 0.09^a	18.44 ± 0.03^a
0 mM MDA	41.98 ± 0.06^a	37.20 ± 0.03^a	19.92 ± 0.03^b	--
0.1 mM MDA	39.45 ± 0.04^a	38.55 ± 0.03^a	22.00 ± 0.03^b	--
0.5 mM MDA	37.78 ± 0.03^a	35.42 ± 0.02^a	26.80 ± 0.04^b	17.16 ± 0.01^a
1.0 mM MDA	22.5 ± 0.04^b	20.27 ± 0.10^b	36.84 ± 0.10^ab	20.39 ± 0.03^a
5.0 mM MDA	21.54 ± 0.02^b	19.87 ± 0.02^b	38.76 ± 0.05^a	19.83 ± 0.02^a
10.0 mM MDA	19.14 ± 0.03^b	25.14 ± 0.05^b	36.22 ± 0.06^ab	19.50 ± 0.03^a
0 mM H₂O₂	38.24 ± 0.02^a	39.73 ± 0.03^a	22.03 ± 0.03^b	--
0.1mM H₂O₂	38.27 ± 0.01^a	35.12 ± 0.01^a	26.61 ± 0.01^ab	--
0.5 mM H₂O₂	39.43 ± 0.02^a	36.82 ± 0.01^a	23.74 ± 0.01^b	--
1.0 mM H₂O₂	19.14 ± 0.01^a	26.31 ± 0.10^ab	38.95 ± 0.08^a	15.6 ± 0.03^a
5.0 mM H₂O₂	20.42 ± 0.02^a	25.56 ± 0.10^ab	34.38 ± 0.11^a	19.64 ± 0.02^a
10.0 mM H₂O₂	20.41 ± 0.02^a	20.12 ± 0.03^b	33.94 ± 0.10^a	25.53 ± 0.11^a

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[1] *Corresponding author: Syaulcm70@syau.edu.cn