Insights on the Interaction between Kefiran and Whey Proteins Using Computational Analyses
Kefiran is an exopolysaccharide produced by milk fermentation that is widely used in the food industry, mainly to improve the rheological properties of foods, as well as for the formation of biofilms. Most of these properties are related to its interaction with milk proteins. It has been reported th...
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2023-11-01
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| author | Carlos Jiménez-Pérez Laura Roldán-Hernández Alma Cruz-Guerrero John F. Trant Sergio Alatorre-Santamaría |
| author_facet | Carlos Jiménez-Pérez Laura Roldán-Hernández Alma Cruz-Guerrero John F. Trant Sergio Alatorre-Santamaría |
| author_sort | Carlos Jiménez-Pérez |
| collection | DOAJ |
| description | Kefiran is an exopolysaccharide produced by milk fermentation that is widely used in the food industry, mainly to improve the rheological properties of foods, as well as for the formation of biofilms. Most of these properties are related to its interaction with milk proteins. It has been reported that kefiran has a molecular weight of up to 10<sup>7</sup> Da and that it is formed by glucose and galactose molecules in equimolar quantities; however, its folding form is not completely understood. In this work it was elucidated that a model of the 20 kDa kefiran folds in a helical shape. In addition, it was determined that whey proteins can form complexes with kefiran. |
| format | Article |
| id | doaj-art-3b07e006a2e943719b5ce2021f90c901 |
| institution | Kabale University |
| issn | 2673-4583 |
| language | English |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Chemistry Proceedings |
| spelling | doaj-art-3b07e006a2e943719b5ce2021f90c9012024-12-27T14:17:24ZengMDPI AGChemistry Proceedings2673-45832023-11-011414710.3390/ecsoc-27-16128Insights on the Interaction between Kefiran and Whey Proteins Using Computational AnalysesCarlos Jiménez-Pérez0Laura Roldán-Hernández1Alma Cruz-Guerrero2John F. Trant3Sergio Alatorre-Santamaría4Departamento de Biotecnología, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana, Unidad Iztapalapa, Avenida San Rafael Atlixco 186, Ciudad de México 09340, MexicoFacultad de Química, Universidad Nacional Autónoma de México, Circuito Escolar S/N, Coyoacán, Cd. Universitaria, Ciudad de México 04510, MexicoDepartamento de Biotecnología, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana, Unidad Iztapalapa, Avenida San Rafael Atlixco 186, Ciudad de México 09340, MexicoDepartment of Chemistry and Biochemistry, University of Windsor, 401 Sunset Avenue, Windsor, ON N9B 3P4, CanadaDepartamento de Biotecnología, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana, Unidad Iztapalapa, Avenida San Rafael Atlixco 186, Ciudad de México 09340, MexicoKefiran is an exopolysaccharide produced by milk fermentation that is widely used in the food industry, mainly to improve the rheological properties of foods, as well as for the formation of biofilms. Most of these properties are related to its interaction with milk proteins. It has been reported that kefiran has a molecular weight of up to 10<sup>7</sup> Da and that it is formed by glucose and galactose molecules in equimolar quantities; however, its folding form is not completely understood. In this work it was elucidated that a model of the 20 kDa kefiran folds in a helical shape. In addition, it was determined that whey proteins can form complexes with kefiran.https://www.mdpi.com/2673-4583/14/1/47kefiranmolecular dockingwhey proteinskefir granules |
| spellingShingle | Carlos Jiménez-Pérez Laura Roldán-Hernández Alma Cruz-Guerrero John F. Trant Sergio Alatorre-Santamaría Insights on the Interaction between Kefiran and Whey Proteins Using Computational Analyses Chemistry Proceedings kefiran molecular docking whey proteins kefir granules |
| title | Insights on the Interaction between Kefiran and Whey Proteins Using Computational Analyses |
| title_full | Insights on the Interaction between Kefiran and Whey Proteins Using Computational Analyses |
| title_fullStr | Insights on the Interaction between Kefiran and Whey Proteins Using Computational Analyses |
| title_full_unstemmed | Insights on the Interaction between Kefiran and Whey Proteins Using Computational Analyses |
| title_short | Insights on the Interaction between Kefiran and Whey Proteins Using Computational Analyses |
| title_sort | insights on the interaction between kefiran and whey proteins using computational analyses |
| topic | kefiran molecular docking whey proteins kefir granules |
| url | https://www.mdpi.com/2673-4583/14/1/47 |
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