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三种多糖存在下物理相互作用对溶菌酶结构的影响。

Effect of physical interactions on structure of lysozyme in presence of three kinds of polysaccharides.

作者信息

Xu Wei, Jin Weiping, Wang Yuan, Li Juan, Huang Kunling, Shah Bakht Ramin, Li Bin

机构信息

1Colleg of Life Science, Xinyang Normal University, Xinyang, 464000 China.

Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang, 464000 China.

出版信息

J Food Sci Technol. 2018 Aug;55(8):3056-3064. doi: 10.1007/s13197-018-3228-5. Epub 2018 May 23.

DOI:10.1007/s13197-018-3228-5
PMID:30065415
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6045983/
Abstract

In this work the influences of -carrageenan (CRG), konjac glucomannan (KGM) and inulin on lysozyme (Ly)'s structure, activity, and their complex phase behavior were investigated through spectroscopy and activity measurement in heated and unheated conditions. It was found that the impact on the structure and activity of Ly was determined by the interactions with polysaccharides. After heat treatment, KGM and CRG improved the stability of complex systems. However, inulin did not have significant impact. Heating process promoted to change the structure of Ly, and the intervention retard following the sequence of CRG > KGM > inulin. The worthwhile work indicated protein's structure and activity could be regulated by the interaction with polysaccharide, which might provide theoretical basis for food preservation and processing in different temperature treatments. Besides, the bidirectional effects of polysaccharide on protein would be beneficial to rational selection of functional properties of polysaccharide/protein systems.

摘要

在这项工作中，通过光谱学和活性测量，研究了κ-卡拉胶（CRG）、魔芋葡甘聚糖（KGM）和菊粉在加热和未加热条件下对溶菌酶（Ly）的结构、活性及其复合相行为的影响。结果发现，对Ly结构和活性的影响取决于与多糖的相互作用。热处理后，KGM和CRG提高了复合体系的稳定性。然而，菊粉没有显著影响。加热过程促进了Ly结构的变化，干预延缓顺序为CRG＞KGM＞菊粉。这项有价值的工作表明，蛋白质的结构和活性可通过与多糖的相互作用来调节，这可能为不同温度处理下的食品保存和加工提供理论依据。此外，多糖对蛋白质的双向作用将有利于合理选择多糖/蛋白质体系的功能特性。