journal article·2025-07

Unraveling the Molecular Pathways of Protein Fibrillation under Thermal Acid Hydrolysis

Xiyu Xu, Jianping Yang, Menghan Han, Fenglin Yang, Qing Guo

Small· Volume 21· Issue 29
Publisher page

Abstract

Abstract Artificial amyloid fibrils formed by globular proteins under thermal acid hydrolysis have drawn extensive attention due to their exceptional mechanical properties and ability to form functional materials. However, the mechanisms underlying their formation, particularly the initiation of fibrillation under heat‐induced acid hydrolysis, are not yet fully understood. By developing a general approach that integrates experiment and theory, the molecular pathways by which β‐lactoglobulin (β‐lg) monomers convert into artificial fibrils under heat‐induced aggregation and acid hydrolysis at concentrations of 0.15–2% w/w are revealed. Despite all mature β‐lg fibrils originating from heat‐induced intermediate aggregates, most aggregates are inactive structures without forming fibrils. Only a minority of aggregates (active structures) convert into fibrils facilitated by heat‐induced acid hydrolysis. Particularly, the peptides with largely consistent protein sequences, exhibiting small variations, are identified as the building blocks for fibril elongation throughout the fibrillation process. Moreover, secondary nucleation is inhibited during fibril formation. The results expand the theoretical framework for understanding amyloid formation induced by thermal acid hydrolysis, which paves the way for precise control of artificial amyloid formation.
Source: crossref · Quality: baseline

Research context

OpenAlex topics: Protein Structure and Dynamics · Enzyme Structure and Function · Computational Drug Discovery Methods

SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.

Affiliations

College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China

National Engineering Research Center for Fruit and Vegetable Processing China Agricultural University Beijing 100083 China

Key Laboratory of Fruit and Vegetable Processing Ministry of Agriculture and Rural Affairs Beijing 100083 China

Beijing Key Laboratory of Food Non‐Thermal Processing Beijing 100083 China

College of Science China Agricultural University Beijing 100083 China

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