Impact and control of mechanical stress on protein structures during formulation in premix-emulsification

预混乳化配制过程中机械应力对蛋白质结构的影响和控制

• 批准号: 315245834
• 负责人: Professor Dr. Stephan Drusch
• 金额: --
• 依托单位: Abteilung Verfahrenstechnik
• 依托单位国家: 德国
• 项目类别: Priority Programmes
• 财政年份: 2016
• 资助国家: 德国
• 起止时间: 2015-12-31 至 2022-12-31
• 项目状态: 已结题
• 来源: https://gepris.dfg.de/gepris/projekt/315245834?language=en
• 关键词: Impact; control; mechanical; stress; protein

The aim of the project is to quantify the mechanical stress (stress residence time) and resulting process-induced structural changes on proteins and bio-agglomerates during premix membrane emulsification. Based hereon underlying mechanisms of stress response for proteins and bio-agglomerates are identified and concepts for process design and control are derived. It is assumed that the structural change of proteins depends on the stress residence time in the membrane.In the first part of the project, structural changes of β-lactoglobulin in the membrane as a function of the stress residence time were investigated at the process and on the structural level. In the upcoming part of the project, the intermolecular interactions of proteins and interactions within the process environment as well as sorption phenomena at the membrane will be systematically investigated. Protein structures will be varied by using structurally modified variants of β-lactoglobulin (high-pressure-modified protein, amyloid-like aggregates, recombinant proteins). The complex material properties were studied using high-resolution protein analysis such as Fourier transform infrared spectroscopy and circular dichroism. The analytical portfolio will be extended by osmometry and analytical ultracentrifugation. Simulation techniques will be completed with an extended approach of molecular dynamics. Furthermore, in the second part of the project, the enzyme lipase will be used as a model protein with complex tertiary and quaternary structure. Change in its activity will be investigated and thus knowledge about process-related stress and loss of functionality in biological systems will be generated.To fulfill the aim of the specific project, a close cooperation between the Department of Multiphase Flow of the Leibniz Institute in Bremen and the Department of Food Technology and Food Material Science of the Technical University Berlin with their competencies in analysis and modeling at the process and the structural level is required. Specific competencies on the characterization of intermolecular interactions and sorption processes are provided by the Department of Food Colloids of the Technical University Berlin. Close cooperation with other partners within the priority program will lead to a generalized understanding of process-induced stress and its impact on material properties of biological systems in a wide range of different scenarios. This understanding will allow a more targeted process engineering and adaption of biological systems to their specific process environment.

该项目的目的是量化预混膜乳化过程中的机械应力（应力停留时间）和由此产生的蛋白质和生物聚集体的工艺诱导结构变化。在此基础上，确定了蛋白质和生物团聚体的应激反应的基本机制，并推导出工艺设计和控制的概念。假设蛋白质的结构变化取决于膜中的应力停留时间，在本项目的第一部分中，从过程和结构水平研究了膜中β-乳球蛋白的结构变化作为应力停留时间的函数。在该项目的下一部分中，将系统地研究蛋白质的分子间相互作用和工艺环境中的相互作用以及膜上的吸附现象。通过使用β-乳球蛋白的结构修饰变体（高压修饰蛋白、淀粉样聚集体、重组蛋白），蛋白质结构将发生变化。复杂的材料特性进行了研究，使用高分辨率的蛋白质分析，如傅里叶变换红外光谱和圆二色谱。分析组合将通过渗透压测定法和分析超浓缩法进行扩展。模拟技术将完成与分子动力学的扩展方法。此外，在该项目的第二部分，酶脂肪酶将被用作具有复杂的三级和四级结构的模型蛋白质。将调查其活动的变化，从而产生有关生物系统中与过程相关的压力和功能丧失的知识。为了实现特定项目的目标，位于不莱梅的莱布尼茨研究所多相流系与柏林工业大学食品技术和食品材料科学系之间的密切合作，他们在过程分析和建模方面的能力并且需要结构水平。柏林工业大学食品胶体系提供分子间相互作用和吸附过程表征的具体能力。与优先计划内的其他合作伙伴的密切合作将导致对过程引起的压力及其对生物系统在各种不同情况下的材料特性的影响的普遍理解。这种理解将允许更有针对性的工艺工程和生物系统适应其特定的工艺环境。