Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Role of Disulfide Bonds and Sulfhydryl Blocked by N-Ethylmaleimide on the Properties of Different Protein-Stabilized Emulsions

Version 1 : Received: 18 October 2021 / Approved: 19 October 2021 / Online: 19 October 2021 (10:21:59 CEST)

How to cite: Wu, M.; Li, Z.; Wei, R.; Luan, Y.; Hu, J.; Wang, Q.; Liu, R.; Ge, Q.; Yu, H. Role of Disulfide Bonds and Sulfhydryl Blocked by N-Ethylmaleimide on the Properties of Different Protein-Stabilized Emulsions. Preprints 2021, 2021100267 (doi: 10.20944/preprints202110.0267.v1). Wu, M.; Li, Z.; Wei, R.; Luan, Y.; Hu, J.; Wang, Q.; Liu, R.; Ge, Q.; Yu, H. Role of Disulfide Bonds and Sulfhydryl Blocked by N-Ethylmaleimide on the Properties of Different Protein-Stabilized Emulsions. Preprints 2021, 2021100267 (doi: 10.20944/preprints202110.0267.v1).

Abstract

To investigate the role of sulfhydryl groups and disulfide bonds in different protein-stabilized emulsions, N-ethylmaleimide (NEM) was used as sulfhydryl-blocking agent to be added in the emulsion. The addition of NEM to block the sulfhydryl groups resulted in a reduction of the content of disulfide bonds formation, which enabled destruction of the internal structure of the protein molecule, and then decreased the restriction of protein membrane on the oil droplets. Furthermore, with NEM content increasing in the emulsion, a reduction of protein emulsifying activity and emulsion stability also occurred. At the same time, the intermolecular interaction of the protein on the oil droplet interface membrane was destroyed, and the emulsion droplet size increased with the NEM content in the emulsion. Although NEM blocking sulfhydryl groups not to form disulfide bonds has similar effects on three types of protein emulsion, the degree of myofibrillar protein (MP), egg-white protein isolate (EPI), and soybean protein isolate (SPI) as emulsifier had a subtle difference.

Keywords

myofibrillar protein; sulfhydryl-blocking agent; disulfide bond; protein-stabilized emulsions; interface protein membrane

Subject

CHEMISTRY, Food Chemistry

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