| Literature DB >> 32593041 |
Cuixia Sun1, Zheqiang Xiong1, Junwei Zhang1, Yapeng Fang2.
Abstract
Atomic force microscopy was applied to characterize the self-assembling behaviors of α-zein molecules in 70% (v/v) aqueous ethanol solution under different parameters including α-zein concentration (0.001%-0.1%, w/v), pH (2.0-8.0) and the thermal treatment (90 ℃, 2-24 h). α-Zein (0.1% and 0.01%, w/v) at pH 7.0 formed globules while α-zein assemblies (0.001%, w/v) exhibited the co-existence of worm-like strings, bundles of fibers, and rod-like fibers. Heating the aqueous ethanol solutions containing 0.001% (w/v) α-zein at 90 °C and pH 4.0 converted the irregular aggregates into regular spherical particles (100-120 nm), followed by fibrils (15-50 nm) at a prolonged times (8 h). Besides, fibrils were formed after heating aqueous ethanol solutions containing α-zein (0.001%, w/v) at pH 2.0 for 8 h. A two-step mechanism was proposed to explain such findings, which involved the aggregation of α-zein molecules to form aggregates, and followed by the rearrangement of α-zein molecules to form fibrils.Entities:
Keywords: Atomic force microscopy (AFM); Fibrils; Self-assembling; Zein
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Year: 2020 PMID: 32593041 DOI: 10.1016/j.foodchem.2020.127349
Source DB: PubMed Journal: Food Chem ISSN: 0308-8146 Impact factor: 7.514