Structure of Human Serum Albumin at a Foam Surface

Enomoto, Kanta; Torisu, Tetsuo; Mizuguchi, Junya et al.

Journal of Agricultural and Food Chemistry, 2024, 72(15), 8774-8783

Number of Access:642（2025-08-16 00:38 Counts）

Identifier to cite or link to this item: https://hdl.handle.net/11094/95448

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Title
Structure of Human Serum Albumin at a Foam Surface
Creator
CreatorName
Enomoto, Kanta
NRID
1000010730492 1000010730492
ORCID
0000-0002-8269-7803 0000-0002-8269-7803
researchmap permalink
torisutetsuo torisutetsuo
Scopus Author ID
57361287600 57361287600
CreatorName
Torisu, Tetsuo
CreatorName
Mizuguchi, Junya
CreatorName
Tanoue, Ryosuke
NRID
1000090335381 1000090335381
ORCID
0000-0002-5181-179X 0000-0002-5181-179X
researchmap permalink
read0090387 read0090387
Scopus Author ID
35429790100 35429790100
CreatorName
Uchiyama, Susumu
Subject
air-water interface
foam
hydrogen/deuterium exchange mass spectrometry
protein structure
Description
Enomoto K., Torisu T., Mizuguchi J., et al. Structure of Human Serum Albumin at a Foam Surface. Journal of Agricultural and Food Chemistry 72, 8774 (2024); https://doi.org/10.1021/acs.jafc.3c09357.
Abstract
Proteins can be adsorbed on the air-water interface (AWI), and the structural changes in proteins at the AWI are closely related to the foaming properties of foods and beverages. However, how these structural changes in proteins at the AWI occur is not well understood. We developed a method for the structural assessment of proteins in the foam state using hydrogen/deuterium exchange mass spectrometry. Adsorption sites and structural changes in human serum albumin (HSA) were identified in situ at the peptide-level resolution. The N-terminus and the loop (E492-T506), which contains hydrophobic amino acids, were identified as adsorption sites. Both the structural flexibility and hydrophobicity were considered to be critical factors for the adsorption of HSA at the AWI. Structural changes in HSA were observed after more than one minute of foaming and were spread widely throughout the structure. These structural changes at the foam AWI were reversible.
Publisher
American Chemical Society
Source Title
Journal of Agricultural and Food Chemistry
Volume (Issue)
72(15)
Page
8774-8783
Date of Issued
2024-04-17
Language
English
Handle URL
https://hdl.handle.net/11094/95448
PISSN
00218561
eISSN
15205118
Relation.isVersionOf
DOI (Publisher Version)
https://doi.org/10.1021/acs.jafc.3c09357
Access Rights
open access
CopyRight
This document is the Accepted Manuscript version of a Published Work that appeared in final form in Journal of Agricultural and Food Chemistry, © American Chemical Society after peer review and technical editing by the publisher. To access the final edited and published work see https://doi.org/10.1021/acs.jafc.3c09357.
oaire:version
Accepted Manuscript
Category
学術雑誌論文 Journal Article