探讨甘油对高蛋白模型系统中球状蛋白质稳定性的影响。
Insight into the effect of glycerol on stability of globular proteins in high protein model system.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; International Joint Research Laboratory for Functional Dairy Protein Ingredients, U.S. China Dairy Innovation Center, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
School of Agriculture and Food Science, University of Queensland, Brisbane, Queensland 4072, Australia.
出版信息
Food Chem. 2019 Apr 25;278:780-785. doi: 10.1016/j.foodchem.2018.11.117. Epub 2018 Nov 30.
A model system was established to investigate the effect of glycerol on stability of globular proteins. To study whether protective effect of glycerol is dependent on the nature of protein, four kinds of globular protein were used including α-lactalbumin, β-lactoglobulin, native lactoferrin and lysozyme. Differential scanning calorimetry (DSC) was used to study the thermal stability of the proteins with glycerol aqueous (0-80% v/v). The results showed that the stability of β-lactoglobulin and lysozyme (hydrophobicity-dominated proteins) increased with glycerol concentration. However, that of α-lactalbumin and lactoferrin (metalloproteins), regardless of the ion-binding state, initially increased and then decreased. Different protective effects were observed beyond 50% (v/v) glycerol concentrations in liquid phase. The secondary structure and tryptophan exposure remained unchanged. In conclusion, the protection of glycerol on protein stability was highly dependent on the nature of proteins.
建立了一个模型系统来研究甘油对球状蛋白质稳定性的影响。为了研究甘油的保护作用是否依赖于蛋白质的性质，使用了四种球状蛋白质，包括α-乳白蛋白、β-乳球蛋白、天然乳铁蛋白和溶菌酶。差示扫描量热法（DSC）用于研究蛋白质在甘油水溶液（0-80%v/v）中的热稳定性。结果表明，β-乳球蛋白和溶菌酶（疏水性主导的蛋白质）的稳定性随着甘油浓度的增加而增加。然而，α-乳白蛋白和乳铁蛋白（金属蛋白酶），无论离子结合状态如何，最初增加然后减少。在液相中超过 50%（v/v）的甘油浓度下观察到不同的保护效果。二级结构和色氨酸暴露保持不变。总之，甘油对蛋白质稳定性的保护作用高度依赖于蛋白质的性质。
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