Water Dynamics in Egg White Peptide, Asp-His-Thr-Lys-Glu, Powder Monitored by Dynamic Vapor Sorption and LF-NMR

• Published in: Journal of agricultural and food chemistry Vol. 64; no. 10; pp. 2153 - 2161
• Main Authors: Yang, Shuailing, Liu, Xuye, Jin, Yan, Li, Xingfang, Chen, Feng, Zhang, Mingdi, Lin, Songyi
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 16.03.2016
• Subjects: Animals; Chickens; Egg White - chemistry; Kinetics; Magnetic Resonance Spectroscopy - methods; Peptides - chemistry; Steam - analysis; Water - chemistry; LF-NMR; egg white peptide; water distribution; dynamic vapor sorption; moisture absorption
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.6b00056

Water absorbed into the bulk amorphous structure of peptides can have profound effects on their properties. Here, we elucidated water dynamics in Asp-His-Thr-Lys-Glu (DHTKE), an antioxidant peptide derived from egg white ovalbumin, using water dynamic vapor sorption (DVS) and low-field nuclear magnetic resonance (LF-NMR). The DVS results indicated that parallel exponential kinetics model fitted well to the data of sorption kinetics behavior of DHTKE. Four different proton fractions with different mobilities were identified based on the degree of interaction between peptide and water. The water could significantly change the proton distribution and structure of the sample. The different phases of moisture absorption were reflected in the T 2 parameters. In addition, the combined water content was dominant in the hygroscopicity of DHTKE. This study provides an effective real-time monitoring method for water mobility and distribution in synthetic peptides, and this method may have applications in promoting peptide quality assurance.