101
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Vate NK, Benjakul S. Combined effect of squid ink tyrosinase and tannic acid on heat induced aggregation of natural actomyosin from sardine. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.12.009] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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102
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Mihajlovic L, Radosavljevic J, Nordlund E, Krstic M, Bohn T, Smit J, Buchert J, Cirkovic Velickovic T. Peanut protein structure, polyphenol content and immune response to peanut proteins in vivo are modulated by laccase. Food Funct 2016; 7:2357-66. [DOI: 10.1039/c5fo01325a] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Laccase cross-linking of peanut protein causes changes in the protein structure, phenolic composition and immunological properties of the treated peanut protein.
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Affiliation(s)
- L. Mihajlovic
- University of Belgrade
- Faculty of Chemistry
- Belgrade
- Serbia
| | | | | | - M. Krstic
- University of Belgrade
- Faculty of Chemistry
- Belgrade
- Serbia
| | - T. Bohn
- Centre de Recherche Public – Gabriel Lippmann
- Belvaux
- Luxembourg
| | - J. Smit
- Institute for Risk Assessment Sciences
- Utrecht University
- Utrecht
- Netherlands
| | - J. Buchert
- National Food Resources Institute (Luke)
- Helsinki
- Finland
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103
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Vate NK, Benjakul S. Effect of the mixtures of squid ink tyrosinase and tannic acid on properties of sardine surimi gel. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:411-20. [PMID: 26787960 PMCID: PMC4711414 DOI: 10.1007/s13197-015-1974-1] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/14/2015] [Accepted: 07/21/2015] [Indexed: 11/29/2022]
Abstract
Effect of the mixture of squid ink tyrosinase (SIT) at 300 and 500 U/g protein and tannic acid (TA) at 0.5 and 1 % (based on protein) with different reaction times (90 and 180 min) on gel properties of sardine surimi was investigated. Surimi gel incorporated with mixture of SIT (500 U/g protein) and 1 % TA with a reaction time of 90 min had the highest breaking force and deformation (p < 0.05), in which the increases by 29.3 % and 11.9 % were observed, in comparison with the control. However, gels added with SIT/TA mixture had the lower whiteness, compared to the control (p < 0.05). Gel added with SIT/TA mixture showed more compact and finer network with higher connectivity of strands, compared to the control. This was coincidental with decreased expressible moisture content. Based on sensory evaluation, the highest overall likeness score was found in gel added with the mixture of SIT (500 U/g protein) and 1 % TA (p < 0.05). Therefore the mixture of tyrosinase from squid ink and tannic acid could be used as additives to improve the properties of surimi gel.
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Affiliation(s)
- Naveen Kumar Vate
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
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104
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Porter JL, Rusli RA, Ollis DL. Directed Evolution of Enzymes for Industrial Biocatalysis. Chembiochem 2015; 17:197-203. [DOI: 10.1002/cbic.201500280] [Citation(s) in RCA: 139] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2015] [Indexed: 12/22/2022]
Affiliation(s)
- Joanne L. Porter
- Research School of Chemistry; Australian National University; Canberra ACT 2601 Australia
| | - Rukhairul A. Rusli
- Research School of Chemistry; Australian National University; Canberra ACT 2601 Australia
| | - David L. Ollis
- Research School of Chemistry; Australian National University; Canberra ACT 2601 Australia
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105
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Peroxidase induced oligo-tyrosine cross-links during polymerization of α-lactalbumin. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2015; 1854:1898-1905. [DOI: 10.1016/j.bbapap.2015.08.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2015] [Revised: 07/28/2015] [Accepted: 08/07/2015] [Indexed: 11/17/2022]
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106
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Microencapsulation of stearidonic acid soybean oil in complex coacervates modified for enhanced stability. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.05.008] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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107
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Cross-linking proteins by laccase: Effects on the droplet size and rheology of emulsions stabilized by sodium caseinate. Food Res Int 2015; 75:244-251. [DOI: 10.1016/j.foodres.2015.06.010] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2015] [Revised: 06/04/2015] [Accepted: 06/08/2015] [Indexed: 11/22/2022]
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108
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Vate NK, Benjakul S, Agustini TW. Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2201-2207. [PMID: 25255729 DOI: 10.1002/jsfa.6934] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2014] [Revised: 09/03/2014] [Accepted: 09/22/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND The squid ink that is discarded as waste during processing can be effectively utilised as a gel enhancer in surimi gels, especially those prepared from dark-fleshed fish which have poor gel properties. It also acts as an antioxidant, inhibiting lipid oxidation. This investigation aimed to study the effect of melanin-free ink (MFI) from splendid squid (Loligo formosana) on properties and oxidative stability of surimi gel from sardine (Sardinella albella). RESULTS MFI (0-0.1 g kg(-1) surimi) increased the breaking force and deformation of sardine surimi gel in a dose-dependent manner (P < 0.05). The addition of MFI had no effect on whiteness of surimi gels (P > 0.05). The expressible moisture content of gels decreased as the levels of MFI increased (P < 0.05). Based on a microstructure study, gel added with MFI at a level of 0.08 g kg(-1) surimi was denser and finer than that of the control (without MFI). Surimi gels with MFI had lower peroxide values, thiobarbituric acid reactive substances, nonanal and 2-decenal. CONCLUSION MFI could improve the properties of sardine surimi gel. Additionally, it was able to prevent lipid oxidation in surimi gels during refrigerated storage.
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Affiliation(s)
- Naveen Kumar Vate
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
| | - Tri Winarni Agustini
- Laboratory of Fish Processing Technology, Department of Fisheries, Faculty of Fisheries and Marine Science, Diponegoro University, Semarang, Indonesia
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109
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Cross-linking of sodium caseinate-structured emulsion with transglutaminase alters postprandial metabolic and appetite responses in healthy young individuals. Br J Nutr 2015; 114:418-29. [DOI: 10.1017/s0007114515001737] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The physico-chemical and interfacial properties of fat emulsions influence lipid digestion and may affect postprandial responses. The aim of the present study was to determine the effects of the modification of the interfacial layer of a fat emulsion by cross-linking on postprandial metabolic and appetite responses. A total of fifteen healthy individuals (26·5 (sem6·9) years and BMI 21·9 (sem2·0) kg/m2) participated in a cross-over design experiment in which they consumed two isoenergetic (1924 kJ (460 kcal)) and isovolumic (250 g) emulsions stabilised with either sodium caseinate (Cas) or transglutaminase-cross-linked sodium caseinate (Cas-TG) in a randomised order. Blood samples were collected from the individuals at baseline and for 6 h postprandially for the determination of serum TAG and plasma NEFA, cholecystokinin (CCK), glucagon-like peptide 1 (GLP-1), glucose and insulin responses. Appetite was assessed using visual analogue scales. Postprandial TAG and NEFA responses and gastric emptying (GE) rates were comparable between the emulsions. CCK increased more after the ingestion of Cas-TG than after the ingestion of Cas (P< 0·05), while GLP-1 responses did not differ between the two test emulsions. Glucose and insulin profiles were lower after consuming Cas-TG than after consuming Cas (P< 0·05). The overall insulin, glucose and CCK responses, expressed as areas above/under the curve, did not differ significantly between the Cas and Cas-TG meal conditions. Satiety ratings were reduced and hunger, desire to eat and thirst ratings increased more after the ingestion of Cas-TG than after the ingestion of Cas (P< 0·05). The present results suggest that even a subtle structural modification of the interfacial layer of a fat emulsion can alter the early postprandial profiles of glucose, insulin, CCK, appetite and satiety through decreased protein digestion without affecting significantly on GE or overall lipid digestion.
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110
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Walsh G. Non-Catalytic Industrial Proteins. Proteins 2015. [DOI: 10.1002/9781119117599.ch14] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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111
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Uluko H, Liu L, Lv JP, Zhang SW. Functional Characteristics of Milk Protein Concentrates and Their Modification. Crit Rev Food Sci Nutr 2015; 56:1193-208. [DOI: 10.1080/10408398.2012.758625] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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112
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Interaction of transglutaminase with adsorbed and spread films of β-casein and к-casein. Colloids Surf B Biointerfaces 2015; 128:254-260. [DOI: 10.1016/j.colsurfb.2015.01.045] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2014] [Revised: 01/23/2015] [Accepted: 01/27/2015] [Indexed: 11/19/2022]
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113
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Heredia-Sandoval NG, Islas-Rubio AR, Cabrera-Chávez F, Calderón de la Barca AM. Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten. Food Funct 2015; 5:1813-8. [PMID: 24917417 DOI: 10.1039/c4fo00118d] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Due to an increasing incidence of celiac disease (CD) and other gluten-related disorders, different gluten-free breads have been developed using starches and additives as a substitute for gluten. Thus, patients miss not only the taste and aroma of wheat bread but also risk their sensitive intestines. Therefore, modifying gluten to avoid an immune response in CD and its application to baking is in progress. The aim of the study was to enzymatically modify gluten on wheat flour, during bread-making avoiding the use of additives, to reduce immunoreactivity, preserving its properties. Microbial transglutaminase (mTG) or chymotrypsin (ChT) was used to bind lysine or valine to gluten proteins in a model system. The best conditions were directly applied to wheat flour for bread-making with and without punching at 45 min. Subsequently, the rheological properties of the doughs, specific volume of the loaves, immunoreactive gluten content and modification of the extracted proteins were evaluated. ChT-treated breads presented a better appearance with a more homogeneous crumb, higher specific volume values (3.34-4.25 cm(3) g(-1)) and higher reactive gluten reduction (up to 71%) than the mTG-treated ones (1.23-2.66 cm(3) g(-1)) with only a 42% reactive gluten reduction. Thus, transpeptidation during bread-making is a promising technology, although it is necessary to improve the modification process to obtain the reactive gluten reduction required in breads for the treatment of CD patients and other gluten-related disorders.
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Affiliation(s)
- Nina Gisella Heredia-Sandoval
- Centro de Investigación en Alimentación y Desarrollo, A. C. Carretera a la Victoria, km 0.6, Hermosillo 83304, Sonora, Mexico.
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114
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Villarino CBJ, Jayasena V, Coorey R, Chakrabarti-Bell S, Johnson SK. Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges. Crit Rev Food Sci Nutr 2015; 56:835-57. [DOI: 10.1080/10408398.2013.814044] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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115
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Faccio G, Senkalla S, Thöny-Meyer L, Richter M. Enzymatic multi-functionalization of microparticles under aqueous neutral conditions. RSC Adv 2015. [DOI: 10.1039/c5ra00669d] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Enzymatic multi-functionalization of microparticles under aqueous neutral conditions using tyrosinase.
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Affiliation(s)
- G. Faccio
- Empa
- Swiss Federal Laboratories for Materials Science and Technology – Laboratory for Biointerfaces
- 9014 St. Gallen
- Switzerland
| | - S. Senkalla
- Empa
- Swiss Federal Laboratories for Materials Science and Technology – Laboratory for Biointerfaces
- 9014 St. Gallen
- Switzerland
| | - L. Thöny-Meyer
- Empa
- Swiss Federal Laboratories for Materials Science and Technology – Laboratory for Biointerfaces
- 9014 St. Gallen
- Switzerland
| | - M. Richter
- Empa
- Swiss Federal Laboratories for Materials Science and Technology – Laboratory for Biointerfaces
- 9014 St. Gallen
- Switzerland
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116
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Antioxidant Activity and Functional Properties of Polymerized Whey Products by Glycation Process. INT J POLYM SCI 2015. [DOI: 10.1155/2015/154262] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The antioxidant properties of sweet and acid whey products were incremented by polymerization of their proteins by glycation of whey protein concentrates (WPC) and their hydrolyzates (WPCH) with ribose and glucose in individual experiments under similar concentration. Heating at 50°C during 20 h maximum and pH 7 and pH 9 were used in all tests. The higher activity was found in WPC glycosylates products with ribose at pH 7 and heating during 10–15 h. In comparable form, antioxidant activity in WPCH was incremented by prior hydrolysis to glycation with 25–45% of hydrolysis degree. Further functional properties of whey proteins (solubility, emulsion, and foam) were also improved by the polymerization with ribose. The color of polymerized products due to Maillard reactions was associated with antioxidant activity of each compound; however comparative color in glycosylates products with glucose and ribose did not show this effect.
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117
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Villarino C, Jayasena V, Coorey R, Chakrabarti-Bell S, Johnson S. The effects of Australian sweet lupin (ASL) variety on physical properties of flours and breads. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.028] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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118
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Saricay Y, Wierenga PA, de Vries R. Changes in protein conformation and surface hydrophobicity upon peroxidase-catalyzed cross-linking of apo-α-lactalbumin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9345-9352. [PMID: 25207800 DOI: 10.1021/jf502664q] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
In this study, we explore the effect of peroxidase-catalyzed cross-linking on the molecular conformation of apo-α-lactalbumin (apo-α-LA) and the resulting changes in protein surface hydrophobicity. In studying conformational changes, we distinguish between early stages of the reaction ("partial cross-linking"), in which only protein oligomers (10(6) Da > Mw ≥ 10(4) Da) are formed, and a later stage ("full cross-linking"), in which larger protein particles (Mw ≥ 10(6) Da) are formed. Partial cross-linking induces a moderate loss of α-helical content. Surprisingly, further cross-linking leads to a partial return of α-helices that are lost upon early cross-linking. At the same time, for partially and fully cross-linked apo-α-LA, almost all tertiary structure is lost. The protein surface hydrophobicity first increases for partial cross-linking, but then decreases again at full cross-linking. Our results highlight the subtle changes in protein conformation and surface hydrophobicity of apo-α-LA upon peroxidase-catalyzed cross-linking.
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Affiliation(s)
- Yunus Saricay
- Laboratory of Physical Chemistry and Colloid Science, Wageningen University , P.O. Box 8038, 6700 EK Wageningen, The Netherlands
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119
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In situ generation of iminodiacetic acid groups on nanoporous alumina for the reversible immobilization of enzymes and other biomolecules. Biotechnol Lett 2014; 36:1819-25. [DOI: 10.1007/s10529-014-1544-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2013] [Accepted: 04/29/2014] [Indexed: 10/25/2022]
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120
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Deora NS, Deswal A, Mishra HN. Alternative Approaches Towards Gluten-Free Dough Development: Recent Trends. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9079-6] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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121
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Raak N, Gehrisch S, Rohm H, Jaros D. Rotational Thromboelastometry for Characterising Acid-Induced Gelation of Cross-Linked Casein. FOOD BIOPHYS 2014. [DOI: 10.1007/s11483-014-9342-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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122
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Dhayal SK, Gruppen H, de Vries R, Wierenga PA. Controlled formation of protein nanoparticles by enzymatic cross-linking of α-lactalbumin with horseradish peroxidase. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.09.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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123
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Stojadinovic M, Pieters R, Smit J, Velickovic TC. Cross-Linking of β-Lactoglobulin Enhances Allergic Sensitization Through Changes in Cellular Uptake and Processing. Toxicol Sci 2014; 140:224-35. [DOI: 10.1093/toxsci/kfu062] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
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124
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125
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Saricay Y, Wierenga P, de Vries R. Nanostructure development during peroxidase catalysed cross-linking of α-lactalbumin. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.04.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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126
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Effects of ascorbic acid and sugars on solubility, thermal, and mechanical properties of egg white protein gels. Int J Biol Macromol 2013; 62:397-404. [DOI: 10.1016/j.ijbiomac.2013.09.050] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2013] [Revised: 09/20/2013] [Accepted: 09/27/2013] [Indexed: 11/18/2022]
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127
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Radosavljevic J, Nordlund E, Mihajlovic L, Krstic M, Bohn T, Buchert J, Velickovic TC, Smit J. Sensitizing potential of enzymatically cross-linked peanut proteins in a mouse model of peanut allergy. Mol Nutr Food Res 2013; 58:635-46. [DOI: 10.1002/mnfr.201300403] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2013] [Revised: 07/22/2013] [Accepted: 07/30/2013] [Indexed: 01/01/2023]
Affiliation(s)
| | | | - Luka Mihajlovic
- University of Belgrade; Faculty of Chemistry; Belgrade Serbia
| | - Maja Krstic
- University of Belgrade; Faculty of Chemistry; Belgrade Serbia
| | - Torsten Bohn
- Centre de Recherche Public - Gabriel Lippmann; Belvaux Luxembourg
| | | | | | - Joost Smit
- Institute for Risk Assessment Sciences; Utrecht University; Utrecht The Netherlands
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128
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Salvachúa D, Prieto A, Mattinen ML, Tamminen T, Liitiä T, Lille M, Willför S, Martínez AT, Martínez MJ, Faulds CB. Versatile peroxidase as a valuable tool for generating new biomolecules by homogeneous and heterogeneous cross-linking. Enzyme Microb Technol 2013; 52:303-11. [PMID: 23608497 DOI: 10.1016/j.enzmictec.2013.03.010] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2012] [Revised: 02/15/2013] [Accepted: 03/04/2013] [Indexed: 10/27/2022]
Abstract
The modification and generation of new biomolecules intended to give higher molecular-mass species for biotechnological purposes, can be achieved by enzymatic cross-linking. The versatile peroxidase (VP) from Pleurotus eryngii is a high redox-potential enzyme with oxidative activity on a wide variety of substrates. In this study, VP was successfully used to catalyze the polymerization of low molecular mass compounds, such as lignans and peptides, as well as larger macromolecules, such as protein and complex polysaccharides. Different analytical, spectroscopic, and rheological techniques were used to determine structural changes and/or variations of the physicochemical properties of the reaction products. The lignans secoisolariciresinol and hydroxymatairesinol were condensed by VP forming up to 8 unit polymers in the presence of organic co-solvents and Mn(2+). Moreover, 11 unit of the peptides YIGSR and VYV were homogeneously cross-linked. The heterogeneous cross-linking of one unit of the peptide YIGSR and several lignan units was also achieved. VP could also induce gelation of feruloylated arabinoxylan and the polymerization of β-casein. These results demonstrate the efficacy of VP to catalyze homo- and hetero-condensation reactions, and reveal its potential exploitation for polymerizing different types of compounds.
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Affiliation(s)
- Davinia Salvachúa
- Centro de Investigaciones Biológicas, CSIC, Ramiro de Maeztu 9, E-28040 Madrid, Spain
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129
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Aprodu I, Stănciuc N, Banu I, Bahrim G. Probing thermal behaviour of microbial transglutaminase with fluorescence and in silico methods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:794-802. [PMID: 22836726 DOI: 10.1002/jsfa.5799] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/02/2012] [Revised: 05/17/2012] [Accepted: 06/12/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND Knowledge of transglutaminase behaviour at thermal treatment allows efficient applications in food processing. The heat-induced conformational changes of microbial transglutaminase were studied by fluorescence spectroscopy and a molecular modelling approach. RESULTS The experimental results indicate the unfolding of transglutaminase in a single-phase reaction, at temperatures over 60 °C. The incidence of conformational changes is also supported by the increase of both intrinsic and 1-anilino-8-naphthalene sulfonate fluorescence intensity with temperature. Changes in the secondary and tertiary structure of transglutaminase were outlined after running molecular dynamics simulations at temperatures ranging from 25 °C to 80 °C. CONCLUSION The motif's particularities varied with the temperature, suggesting structural rearrangements of the protein, mainly in helices. The largest deviation from the structure equilibrated at 25 °C was observed at 80 °C.
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Affiliation(s)
- Iuliana Aprodu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Galati, Romania
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130
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Schmid M, Hinz LV, Wild F, Noller K. Effects of Hydrolysed Whey Proteins on the Techno-Functional Characteristics of Whey Protein-Based Films. MATERIALS 2013; 6:927-940. [PMID: 28809349 PMCID: PMC5512808 DOI: 10.3390/ma6030927] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/24/2012] [Revised: 03/01/2013] [Accepted: 03/04/2013] [Indexed: 11/17/2022]
Abstract
Pure whey protein isolate (WPI)-based cast films are very brittle due to its strong formation of protein cross-linking of disulphide bonding, hydrogen bonding as well as hydrophobic and electrostatic interactions. However, this strong cross-linking is the reason for its final barrier performance. To overcome film brittleness of whey protein layers, plasticisers like glycerol are used. It reduces intermolecular interactions, increases the mobility of polymer chains and thus film flexibility can be achieved. The objective of this study was to investigate the influence of hydrolysed whey protein isolate (WPI) in whey protein isolate-based cast films on their techno-functional properties. Due to the fact, that the addition of glycerol is necessary but at the same time increases the free volume in the film leading to higher oxygen and water vapour permeability, the glycerol concentration was kept constant. Cast films with different ratios of hydrolysed and not hydrolysed WPI were produced. They were characterised in order to determine the influence of the lower molecular weight caused by the addition of hydrolysed WPI on the techno-functional properties. This study showed that increasing hydrolysed WPI concentrations significantly change the mechanical properties while maintaining the oxygen and water vapour permeability. The tensile and elastic film properties decreased significantly by reducing the average molecular weight whereas the yellowish coloration and the surface tension considerably increased. This study provided new data which put researchers and material developers in a position to tailor the characteristics of whey protein based films according to their intended application and further processing.
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Affiliation(s)
- Markus Schmid
- Fraunhofer-Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
- Chair of Food Packaging Technology, Technische Universität München, Weihenstephaner Steig 22, Freising 85354, Germany.
| | - Lesley-Virgina Hinz
- Fraunhofer-Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Florian Wild
- Fraunhofer-Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Klaus Noller
- Fraunhofer-Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
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Lezzi C, Bleve G, Spagnolo S, Perrotta C, Grieco F. Production of recombinant Agaricus bisporus tyrosinase in Saccharomyces cerevisiae cells. ACTA ACUST UNITED AC 2012; 39:1875-80. [DOI: 10.1007/s10295-012-1192-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2012] [Accepted: 08/22/2012] [Indexed: 10/27/2022]
Abstract
Abstract
It has been demonstrated that Agaricus bisporus tyrosinase is able to oxidize various phenolic compounds, thus being an enzyme of great importance for a number of biotechnological applications. The tyrosinase-coding PPO2 gene was isolated by reverse-transcription polymerase chain reaction (RT-PCR) using total RNA extracted from the mushroom fruit bodies as template. The gene was sequenced and cloned into pYES2 plasmid, and the resulting pY-PPO2 recombinant vector was then used to transform Saccharomyces cerevisiae cells. Native polyacrylamide gel electrophoresis followed by enzymatic activity staining with l-3,4-dihydroxyphenylalanine (l-DOPA) indicated that the recombinant tyrosinase is biologically active. The recombinant enzyme was overexpressed and biochemically characterized, showing that the catalytic constants of the recombinant tyrosinase were higher than those obtained when a commercial tyrosinase was used, for all the tested substrates. The present study describes the recombinant production of A. bisporus tyrosinase in active form. The produced enzyme has similar properties to the one produced in the native A. bisporus host, and its expression in S. cerevisiae provides good potential for protein engineering and functional studies of this important enzyme.
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Affiliation(s)
- Chiara Lezzi
- grid.9906.6 0000000122897785 Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali Università del Salento via Prov. Lecce-Monteroni 73100 Lecce Italy
| | - Gianluca Bleve
- grid.5326.2 0000 0001 1940 4177 Consiglio Nazionale delle Ricerche (CNR), Institute of Sciences of Food Production (ISPA) Operative Unit of Lecce via Provinciale Lecce-Monteroni 73100 Lecce Italy
| | - Stefano Spagnolo
- grid.5326.2 0000 0001 1940 4177 Consiglio Nazionale delle Ricerche (CNR), Institute of Sciences of Food Production (ISPA) Operative Unit of Lecce via Provinciale Lecce-Monteroni 73100 Lecce Italy
| | - Carla Perrotta
- grid.9906.6 0000000122897785 Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali Università del Salento via Prov. Lecce-Monteroni 73100 Lecce Italy
| | - Francesco Grieco
- grid.5326.2 0000 0001 1940 4177 Consiglio Nazionale delle Ricerche (CNR), Institute of Sciences of Food Production (ISPA) Operative Unit of Lecce via Provinciale Lecce-Monteroni 73100 Lecce Italy
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Abstract
The process of protein crosslinking comprises the chemical, enzymatic, or chemoenzymatic formation of new covalent bonds between polypeptides. This allows (1) the site-directed coupling of proteins with distinct properties and (2) the de novo assembly of polymeric protein networks. Transferases, hydrolases, and oxidoreductases can be employed as catalysts for the synthesis of crosslinked proteins, thereby complementing chemical crosslinking strategies. Here, we review enzymatic approaches that are used for protein crosslinking at the industrial level or have shown promising potential in investigations on the lab-scale. We illustrate the underlying mechanisms of crosslink formation and point out the roles of the enzymes in their natural environments. Additionally, we discuss advantages and drawbacks of the enzyme-based crosslinking strategies and their potential for different applications.
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Affiliation(s)
- Tobias Heck
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomaterials, Lerchenfeldstrasse 5, CH-9014 St. Gallen, Switzerland
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133
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Influence of microbial transglutaminase cross-linking on gelation kinetics and texture of acid gels made from whole goats and cows milk. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0092-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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134
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Enzymatic cross-linking of β-lactoglobulin in solution and at air–water interface: Structural constraints. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.11.010] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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135
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Juvonen KR, Lille ME, Laaksonen DE, Mykkänen HM, Niskanen LK, Herzig KH, Poutanen KS, Karhunen LJ. Crosslinking with transglutaminase does not change metabolic effects of sodium caseinate in model beverage in healthy young individuals. Nutr J 2012; 11:35. [PMID: 22657838 PMCID: PMC3412744 DOI: 10.1186/1475-2891-11-35] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2012] [Accepted: 06/01/2012] [Indexed: 12/05/2022] Open
Abstract
Background Postprandial metabolic and appetitive responses of proteins are dependent on protein source and processing technique prior to ingestion. Studies on the postprandial effects of enzymatic crosslinking of milk proteins are sparse. Our aim was to study the effect of transglutaminase (TG)-induced crosslinking of sodium caseinate on postprandial metabolic and appetite responses. Whey protein was included as reference protein. Methods Thirteen healthy individuals (23.3 ± 1.1 y, BMI 21.7 ± 0.4 kg/m2) participated in a single-blind crossover design experiment in which the subjects consumed three different isovolumic (500 g) pourable beverages containing either sodium caseinate (Cas, 29 g), TG-treated sodium caseinate (Cas-TG, 29 g) or whey protein (Wh, 30 g) in a randomized order. Blood samples were collected at baseline and for 4 h postprandially for the determination of plasma glucose, insulin and amino acid (AA) concentrations. Gastric emptying (GE) was measured using the 13 C-breath test method. Appetite was assessed using visual analogue scales. Results All examined postprandial responses were comparable with Cas and Cas-TG. The protein type used in the beverages was reflected as differences in plasma AA concentrations between Wh and Cas, but there were no differences in plasma glucose or insulin responses. A tendency for faster GE rate after Wh was detected. Appetite ratings or subsequent energy intake did not differ among the protein beverages. Conclusions Our results indicate that the metabolic responses of enzymatically crosslinked and native sodium caseinate in a liquid matrix are comparable, suggesting similar digestion and absorption rates and first pass metabolism despite the structural modification of Cas-TG.
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Affiliation(s)
- Kristiina R Juvonen
- Food and Health Research Centre, Department of Clinical Nutrition, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland.
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136
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Qi PX, Nuñez A, Wickham ED. Reactions between β-lactoglobulin and genipin: kinetics and characterization of the products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:4327-4335. [PMID: 22463374 DOI: 10.1021/jf300311k] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
In this paper, we present the first detailed study of the reaction kinetics and the characterization of the products from the endothermic reactions between β-lactoglobulin and genipin. The effects of the concentration, temperature, and pH were investigated. In the temperature range studied, the reaction was approximately a pseudo-first-order with respect to genipin and 0.22-order and -0.24-order with respect to β-lactoglobulin for pH 6.75 and 10.5 with corresponding activation energy (E(a)) estimated to be 66.2 ± 3.8 and 9.40 ± 0.36 kJ/mol, respectively. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis studies, validated by matrix-assisted laser desorption ionization-time of flight mass spectrometry, showed the presence of oligomeric, i.e., di-, tri-, quadri-, and pentameric, forms of cross-linked β-lactoglobulin by genipin at neutral but not alkaline pH; however, an extensive cross-linked network was not observed, consistent with the atomic force microscopy images. It was demonstrated that the reaction temperature and the concentration of genipin but not that of β-lactoglobulin positively affected the extent of the cross-linking reactions.
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Affiliation(s)
- Phoebe X Qi
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center-ERRC, Agricultural Research Service-ARS, United States Department of Agriculture-USDA, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
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137
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Giosafatto C, Rigby N, Wellner N, Ridout M, Husband F, Mackie A. Microbial transglutaminase-mediated modification of ovalbumin. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.06.003] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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138
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139
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Ramírez JA, Uresti RM, Velazquez G, Vázquez M. Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.05.009] [Citation(s) in RCA: 78] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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140
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Monogioudi E, Permi P, Filpponen I, Lienemann M, Li B, Argyropoulos D, Buchert J, Mattinen ML. Protein analysis by 31p NMR spectroscopy in ionic liquid: quantitative determination of enzymatically created cross-links. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:1352-1362. [PMID: 21218836 DOI: 10.1021/jf102973d] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Cross-linking of β-casein by Trichoderma reesei tyrosinase (TrTyr) and Streptoverticillium mobaraense transglutaminase (Tgase) was analyzed by (31)P nuclear magnetic resonance (NMR) spectroscopy in ionic liquid (IL). According to (31)P NMR, 91% of the tyrosine side chains were cross-linked by TrTyr at high dosages. When Tgase was used, no changes were observed because a different cross-linking mechanism was operational. However, this verified the success of the phosphitylation of phenolics within the protein matrix in the IL. Atomic force microscopy (AFM) in solid state showed that disk-shaped nanoparticles were formed in the reactions with average diameters of 80 and 20 nm for TrTyr and Tgase, respectively. These data further advance the current understanding of the action of tyrosinases on proteins on molecular and chemical bond levels. Quantitative (31)P NMR in IL was shown to be a simple and efficient method for the study of protein modification.
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Monogioudi E, Faccio G, Lille M, Poutanen K, Buchert J, Mattinen ML. Effect of enzymatic cross-linking of β-casein on proteolysis by pepsin. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.05.007] [Citation(s) in RCA: 67] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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142
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Effect of protein structural integrity on cross-linking by tyrosinase evidenced by multidimensional heteronuclear magnetic resonance spectroscopy. J Biotechnol 2010; 151:143-50. [PMID: 21087642 DOI: 10.1016/j.jbiotec.2010.11.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2010] [Revised: 09/30/2010] [Accepted: 11/04/2010] [Indexed: 11/21/2022]
Abstract
Enzymatic cross-linking of proteins can be catalyzed either by transferase-type enzymes, e.g., transglutaminases, or by oxidoreductases, e.g., tyrosinases or laccases. Three-dimensional structure of protein substrate plays a key role in these reactions, that is, the reactivity and end product are strongly modulated by the accessibility of target amino acid residues to the cross-linking enzyme. Typically structural integrity of protein can be distorted by heat, pH, or mechanical action, as well as by varying ionic concentration of the solution. In this study we used partially unfolded protein (wild-type DrkN SH3) and its structurally stabilized mutant (T22G) to investigate the impact of folded/unfolded conformations on cross-linking by Trichoderma reesei tyrosinase. Our results clearly showed formation of intermolecular cross-links solely between unfolded conformations, making them superior substrates to folded proteins when using tyrosinase as a cross-linking enzyme. Multidimensional heteronuclear magnetic resonance experiments in solution state were employed to investigate cross-linked end-products. The results presented in this study form basis for application development in food, medical, cosmetic, textile, packing and other sectors. In addition, the outcome of this study has a high value for the basic understanding of reaction mechanism of tyrosinases on proteins.
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