Selected functionality changes of beta-lactoglobulin upon esterification of side-chain carboxyl groups

Esterified Soy Proteins with Enhanced Antibacterial Properties for the Stabilization of Nano-Emulsions under Acidic Conditions

Soy protein isolate (SPI), including β-conglycinin (7S) and glycinin (11S), generally have low solubility under weakly acidic conditions due to the pH closed to their isoelectric points (pIs), which has limited their application in acidic emulsions. Changing protein pI through modification by esterification could be a feasible way to solve this problem. This study aimed to obtain stable nano-emulsion with antibacterial properties under weakly acidic conditions by changing the pI of soy protein emulsifiers. Herein, the esterified soy protein isolate (MSPI), esterified β-conglycinin (M7S), and esterified glycinin (M11S) proteins were prepared. Then, pI, turbidimetric titration, Fourier transform infrared (FTIR) spectra, intrinsic fluorescence spectra, and emulsifying capacity of esterified protein were discussed. The droplet size, the ζ-potential, the stability, and the antibacterial properties of the esterified protein nano-emulsion were analyzed. The results revealed that the esterified proteins MSPI, M7S, and M11S had pIs, which were measured by ζ-potentials, as pH 10.4, 10.3, and 9.0, respectively, as compared to native proteins. All esterified-protein nano-emulsion samples showed a small mean particle size and good stability under weakly acidic conditions (pH 5.0), which was near the original pI of the soy protein. Moreover, the antibacterial experiments showed that the esterified protein-based nano-emulsion had an inhibitory effect on bacteria at pH 5.0.

Powerful Antibacterial Peptides from Egg Albumin Hydrolysates

Native egg albumin (NEA) was isolated from hen eggs and hydrolyzed by pepsin to produce hydrolyzed egg albumin (HEA). HEA was chemically characterized and screened for its antibacterial activity against 10 pathogenic bacteria (6 Gram (+) and 4 Gram (−)). The SDS-PAGE pattern of NEA showed molecular weights of hen egg albumin subunits ranging from 30 to 180 kDa. The highest intensive bands appeared at a molecular mass of about 50 and 97 kDa. Ultra-performance liquid chromatography (UPLC) of the peptic HEA revealed 44 peptides, 17 of them were dipeptides, and the other 27 fractions corresponded to bigger peptides (3–9 amino acids). The dipeptides and big peptides represented 26% and 74% of the total hydrolysate, respectively. The MIC of HEA was about 100 μg/L for Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Salmonella typhimurium, Streptococcus pyogenes, and Klebsiella oxytoca and 150 μg/L for Pseudomonas aeruginosa, Bacillus subtilis, and Listeria ivanovii and 200 μg/L for Escherichia coli. L. monocytogenes was the most sensitive organism to HEA. Mixtures of HEA with antibiotics showed more significant antibacterial activity than individually using them. Transmission electron microscopy (TEM) revealed various signs of cellular deformation in the protein-treated bacteria. HEA may electrostatically and hydrophobically interact with the cell wall and cell membrane of the susceptible bacteria, engendering large pores and pore channels leading to cell wall and cell membrane disintegration. Higher cell permeability may, thus, occur, leading to cell emptiness, lysis, and finally death. Alternatively, no toxicity signs appeared when HEA was administrated to Wistar Albino rats as one single dose (2000, 5000 mg/kg body weight) or repeated daily dose (500 and 2500 mg/kg body weight/day) for 28 days to disclose the possible toxicity hazards. HEA did not produce any death.

From Protein Features to Sensing Surfaces

Proteins play a major role in biosensors in which they provide catalytic activity and specificity in molecular recognition. However, the immobilization process is far from straightforward as it often affects the protein functionality. Extensive interaction of the protein with the surface or significant surface crowding can lead to changes in the mobility and conformation of the protein structure. This review will provide insights as to how an analysis of the physico-chemical features of the protein surface before the immobilization process can help to identify the optimal immobilization approach. Such an analysis can help to preserve the functionality of the protein when on a biosensor surface.

Antibacterial activity of methylated egg white proteins against pathogenic G(+) and G(-) bacteria matching antibiotics

Native egg white protein with high level of acidic amino acid residues (pI = 4.8) and hydrophilic nature was transformed into its methylated derivative (MEW), acquiring rather hydrophobic and basic character (pI = 8). The MIC of MEW against ten studied bacteria (G⁺ and G⁻) ranged between 0.5 and 1 μg/disc matching or excelling the comparative values of some known specific antibiotics (ranging from 1 to 7.5 μg/disc). Combinations of MEW (1 MIC) and different ready-made disc concentrations of antibiotics indicated either nil, antagonistic or synergistic antimicrobial effect. Replacing the antibiotic Ciprofloxacin by gradual levels of MEW (20–100 %) proportionally increased the potentiality to induce bigger sized inhibition zones. MEW (1 MIC) could inhibit the growth of 6 G⁺ and 4 G⁻ pathogenic bacteria in their liquid broth media during 24 h at 37 °C, indicating its broad and wide specificity. TEM examination indicated the susceptibility of the two types of bacteria (G⁺ and G⁻) to the antimicrobial action of MEW as manifested in different signs of cellular deformations, confirming its broad specificity and its mode of action was rather targeting the cell wall and cell membrane.

Extent and Mode of Action of Cationic Legume Proteins against Listeria monocytogenes and Salmonella Enteritidis

The methylated soybean protein and methylated chickpea protein (MSP and MCP) with isoelectric points around pI 8 were prepared by esterifying 83 % of their free carboxyl groups and tested for their interactions with Listeria monocytogenes and Salmonella Enteritidis. The two substances exhibited a concentration-dependent inhibitory action against the two studied bacteria with a minimum inhibitory concentration of about 100 μg/mL. The IC50 % of the two proteins against L. monocytogenes (17 μg/mL) was comparable to penicillin but comparatively much lower (15 μg/mL) than that of penicillin (85 μg/mL) against S. Enteritidis. The two proteins could inhibit the growth of L. monocytogenes and S. Enteritidis by about 97 and 91 %, respectively, after 6-12 h of incubation at 37 °C. The constituting subunits of MSP (methylated 11S and methylated 7S) were both responsible for its antimicrobial action. Transmission electron microscopy of the protein-treated bacteria showed various signs of cellular deformation. The cationic proteins can electrostatically and hydrophobically interact with cell wall and cell membrane, producing large pores, pore channels and cell wall and cell membrane disintegration, engendering higher cell permeability leading finally to cell emptiness, lysis and death.

Enhancing Milk Preservation with Esterified Legume Proteins

Three methylated legume proteins; soybean protein, broad bean protein and chickpea protein as well as their respective native proteins were applied at two different concentrations (0.1 and 1%) to either raw or pasteurized milk before preservation at 4 °C for 7-14 days. Supplementation of raw milk with esterified legume proteins could ameliorate its preservation quality at 4 °C for 5 days, based on the total bacterial count (TBC) or the titratable acidity levels. Supplementing pasteurized milk with esterified legume proteins (0.1%) has significantly improved its keeping quality as it significantly reduced the total bacterial count by 3.33 and 1.80 log when preserved at 4 °C for 7 and 14 days, respectively. Esterified legume proteins (0.1%) could maintain the level of bacterial load of the pasteurized milk at its initial level of pasteurization (zero time) after 14 days of preservation at 4 °C under closed conditions.

Antiviral Action of Methylated β-Lactoglobulin on the Human Influenza Virus A Subtype H3N2

Antiviral activity of methylated β-lactoglobulin (Met-BLG) against H3N2 infected into MDCK cell lines depended on concentration of Met-BLG, viral load, and duration of infection. IC50% of the hemagglutination activity for 1 and 0.2 MOI (multiplicity of infection) after 24 h of incubation at 37 °C in the presence of 5% CO2 were 20 ± 0.8 and 17 ± 0.7 μg mL(-1) Met-BLG, respectively. Longer incubation period (4 days) was associated with low IC50% of the hemagglutination activity (7.1 ± 0.3 μg mL(-1) Met-BLG) and low IC50% of immuno-fluorescence of viral nucleoproteins (9.7 ± 0.4 μg mL(-1) Met-BLG) when using 0.2 and 0.1 MOI, respectively. A concentration of 25 μg mL(-1) of Met-BLG reduced the amount of replicating virus by about 2 and 1.3 logs when the viral load was 0.01 and 0.1 MOI, respectively, while higher concentrations reduced it by about 5-6 logs. Antiviral action of Met-BLG was coupled with a cellular protective action, which reached 100% when using 0.01 and 0.1 MOI and 83% when using 1.0 MOI. The time of Met-BLG addition after the viral infection was determinant for its antiviral efficacy and for its protection of the infected MDCK cell lines. Anti-hemagglutination action and cell protective action decreased gradually and in parallel with the delay in the time of Met-BLG addition to disappear totally after 10 h delay.

β-lactoglobulin's conformational requirements for ligand binding at the calyx and the dimer interphase: a flexible docking study

β-lactoglobulin (BLG) is an abundant milk protein relevant for industry and biotechnology, due significantly to its ability to bind a wide range of polar and apolar ligands. While hydrophobic ligand sites are known, sites for hydrophilic ligands such as the prevalent milk sugar, lactose, remain undetermined. Through the use of molecular docking we first, analyzed the known fatty acid binding sites in order to dissect their atomistic determinants and second, predicted the interaction sites for lactose with monomeric and dimeric BLG. We validated our approach against BLG structures co-crystallized with ligands and report a computational setup with a reduced number of flexible residues that is able to reproduce experimental results with high precision. Blind dockings with and without flexible side chains on BLG showed that: i) 13 experimentally-determined ligands fit the calyx requiring minimal movement of up to 7 residues out of the 23 that constitute this binding site. ii) Lactose does not bind the calyx despite conformational flexibility, but binds the dimer interface and an alternate Site C. iii) Results point to a probable lactolation site in the BLG dimer interface, at K141, consistent with previous biochemical findings. In contrast, no accessible lysines are found near Site C. iv) lactose forms hydrogen bonds with residues from both monomers stabilizing the dimer through a claw-like structure. Overall, these results improve our understanding of BLG's binding sites, importantly narrowing down the calyx residues that control ligand binding. Moreover, our results emphasize the importance of the dimer interface as an insufficiently explored, biologically relevant binding site of particular importance for hydrophilic ligands. Furthermore our analyses suggest that BLG is a robust scaffold for multiple ligand-binding, suitable for protein design, and advance our molecular understanding of its ligand sites to a point that allows manipulation to control binding.

Effects of esterified lactoferrin and lactoferrin on control of postharvest blue mold of apple fruit and their possible mechanisms of action

The effects of esterified lactoferrin (ELF) and lactoferrin (LF) on blue mold caused by Penicillium expansum in apple fruit stored at 25 °C were investigated. Both ELF and LF provided an effective control and strongly inhibited spore germination and germ tube elongation of P. expansum in vitro. Assessment by propidium iodide staining combined with fluorescent microscopy revealed that the plasma membrane of P. expansum spores was damaged more seriously by ELF than by LF treatment, and the leakage of protein and sugar was higher from ELF-treated mycelia. Interestingly, ELF treatment induced a significant increase in the activities of chitinase, β-1,3-glucanase, and peroxidase in apple fruit, whereas both LF treatment and the control showed no obvious difference. These findings indicated that the effects of ELF on blue mold in apple fruit might be associated with the direct fungitoxic property against the pathogens and the elicitation of defense-related enzymes in fruit.

Inhibition of growth of pathogenic bacteria in raw milk by legume protein esters

Protein isolates from soybean and chickpea, as well as their methylated esters, were tested for their inhibitory action against the propagation of pathogenic bacteria in raw milk during its storage either at room temperature or under refrigeration. Raw milk was inoculated with a mixed culture of Listeria monocytogenes Scott A and Salmonella enterica serovar Enteritidis strain PT4 at ca. 2 log CFU ml⁻¹. Aerobic plate count, coliform count, and presumptive E. coli in raw milk treated with esterified legume proteins were inhibited by 2 to 3 log relative to a control after 6 to 8 days of storage at 4°C. At room temperature, bacterial populations (aerobic plate count, coliform count, and presumptive E. coli) in raw milk treated with esterified legume proteins were inhibited by ca. 1.5 to 1.6 log relative to the control after 12 h. Supplementation of raw milk with esterified soybean protein could significantly inhibit the counts of the two inoculated pathogens (L. monocytogenes Scott A and Salmonella Enteritidis PT4), which were initially inoculated at ca. 2 log CFU ml⁻¹, by ca. 2.4 log and 1.6 log CFU ml⁻¹, respectively, on day 8 of storage under cold conditions. Corresponding reductions amounting to 2.7 and 1.8 log CFU ml⁻¹ were observed after 12 h of storage at room temperature. Supplementation of raw milk with esterified soybean protein (0.5%) reduced the maximum level of titratable acidity to 0.21 and maintained the pH level at 6.4 after 8 days of storage under cold conditions as compared with 4 days for untreated raw milk. Similar results were observed when raw milk was stored at room temperature for 10 h.

Antiviral activity of esterified alpha-lactalbumin and beta-lactoglobulin against herpes simplex virus type 1. Comparison with the effect of acyclovir and L-polylysines

The antiviral activity of methylated alpha-lactalbumin (Met-ALA), methylated and ethylated beta-lactoglobulins (Met- and Et-BLG) was evaluated against acyclovir (ACV)-sensitive and -resistant strains of herpes simplex virus type 1 (HSV-1) and compared to that of ACV and L-polylysines (4-15 kDa) using fixed or suspended Vero cell lines. Esterified whey proteins and their peptic hydrolyzates displayed protective action against HSV-1, which was relatively lower than that induced by ACV or L-polylysines. The higher activity of L-polylysines was maintained against an ACV-resistant strain of HSV-1, whereas ACV lost much of its activity. The mean 50% inhibitory concentration (IC50) was about 0.8-0.9 microg/mL for L-polylysines against ACV-sensitive and -resistant strains of HSV-1 when using two concentrations of virus (50% and 100% cytopathic effect, CPE). The IC50 values of ACV against the sensitive strain of HSV-1 were 3 and 15 microg/mL when using the low and high concentrations of virus, respectively. When using 50% CPE, IC50 values for esterified whey proteins ranged from 20 to 95 microg/mL, depending on the nature of the ester group, the degree of esterification, and the nature of the protein. Using the real-time PCR technique, it was shown that Met-ALA inhibited HSV-1 replication.

Anticytomegaloviral activity of esterified milk proteins and L-polylysines

MRC-5 fibroblasts infected with human cytomegalovirus (HCMV) reference strain AD 169 were treated with different concentrations of methylated alpha-lactalbumin (Met-ALA) or methylated beta-lactoglobulin (Met-BLG), as well as with their peptic hydrolysates, and with the highly basic polypeptides such as are L-polylysines (4-15 kDa). The antiviral activity was calculated by comparing the number of infected cells in the presence and absence of the tested substances. Both Met-ALA and Met-BLG, as well as their peptic hydrolysates, decreased the infectious activity of cytomegalovirus in fibroblast cells. As expected, L-polylysines showed the highest antiviral activity. However, the tested basic proteins and polypeptides despite their lower antiviral activities might be potentially quite useful in fight of arising drug resistance activities and the persistence capacities of this virus.

Inhibition of bacteriophage m13 replication with esterified milk proteins

Esterified milk proteins [methylated (Met) or ethylated (Et) alpha-lactalbumin (ALA), beta-lactoglobulin (BLG), and beta-casein (BCN)], unmodified native milk proteins, and native basic proteins (calf thymus histone and hen egg white lysozyme) were tested for their antiviral activity against the bacteriophage M13 and for their influence on its replication (except BCN). All esterified milk proteins showed an antiviral activity against the bacteriophage M13, proportional to the extent of esterification and, hence, to the increased basicity of the modified proteins. Antiviral activity of 100% Met-BLG disappeared after its pepsinolysis but not after its trypsinolysis. The antiviral activity of Met-BLG was much higher than that of native basic proteins (histone and lysozyme). One hundred percent Met-BLG and 73% Et-BLG inhibited the replication of bacteriophage M13 completely, whereas 60% Met-ALA inhibited phage replication partially. Calf thymus histone inhibited the replication of bacteriophage M13 at a lower extent (20%) than Met- and Et-BLG (100% inhibition). Protein concentration, pH, and concentration of the Escherichia coli culture in the preincubation medium of the virus were other factors influencing antiviral activity. Interactions of esterified proteins with the phage DNA (phenol extracted) followed the same pattern as observed during studies of the inhibition of the phage replication: Met-BLG > Et-BLG > or = Met-ALA.

Esterified whey proteins can protect Lactococcus lactis against bacteriophage infection. Comparison with the effect of native basic proteins and L-polylysines

Inhibitory action of basic esterified milk whey proteins [methylated (Met) or ethylated (Et) beta-lactoglobulin (BLG) and alpha-lactalbumin (ALA)], basic native proteins (chicken egg white lysozyme and calf thymus histone), and basic protein-like substances (L-polylysines) against the activity and replication of lactococcal bacteriophages (bIL66, bIL67, and bIL170) was tested. Chemical interactions of these proteins with phage DNA were determined as well as their protective effect on the growth of a laboratory plasmid-cured Lactococcus lactis subjected to an infection by the bacteriophages. All the proteins studied showed inhibitory activity against the three bacteriophages as tested by marked reduction of their lytic activities and decreasing the replication of studied phages. Histone and Met-BLG were more active toward bIL66 and bIL67, respectively, while both proteins were highly and equally active toward bIL170. Lysozyme showed lower antiviral activity. Antiviral activity of Et-BLG was a little bit lower than that observed in the case of the Met derivative. Esterified ALA also showed considerable but slightly lower antiviral activity as compared to other proteins. L-polylysines also showed an antiviral effect against the three bacteriophages studied, their influence being highly dependent on their molecular size. The best effective size of L-polylysines was in the range 15-70 kDa. Replication of bIL67 was inhibited by the presence of esterified ALA or BLG and native basic proteins. Complete inhibition of replication of bIL67 occurred when using polylysines with molecular masses in the ranges 4-15, 15-30, and 30-70 kDa, while protein-like substrates with lower molecular masses had only a slight effect. The presence of histone and Met-BLG at a concentration of 0.13 mg/mL in the incubation medium protected L. lactis against lysis when it was subjected to an infection by bIL67 (10(5) pfu/mL). The same action was achieved by l-polylysine (15-30 kDa) used at a concentration of 0.03 mg/mL in the incubation medium.

Esterified milk proteins inhibit DNA replication in vitro

DNA replication was studied in vitro in the presence of native and esterified milk proteins [alpha-lactalbumin (ALA), beta-lactoglobulin (BLG) and beta-casein (BCN)]. Addition of unmodified proteins to the PCR medium did not change the result of the reaction seen by electrophoresis, even at excessive ratios of basic amino acids in proteins:phosphate groups in DNA as high as 100:1. Addition of esterified proteins greatly reduced the intensity of the bands corresponding to the newly synthesized DNA, at ratios as low as 1:1 and 5:1 in case of methylated-BLG and methylated-ALA, respectively. The inhibitory effect of esterified proteins was directly proportional to their extent of esterification and strongly related to their DNA-binding capacity. Generally, inhibition of PCR with esterified proteins was similar to what can be observed with histones. However, stronger inhibition was observed with highly esterified proteins when using a higher ratio of basic:acid residues (1:1) when compared with 0.5:1 ratio in case of histones. Highly esterified BCN did not exert any inhibitory effect because of its relatively lower pI when compared with that of other esterified milk proteins and due to its lower positive net charge at the pH used for PCR. During a second PCR run, only the addition of new DNA template was able to reinitiate the reaction, giving rise to new synthesized DNA. Addition of Taq DNA polymerase did not enhance DNA synthesis, showing that inhibition was performed only by binding of DNA template and not by the inhibition of the polymerase.

Interactions between esterified whey proteins (alpha-lactalbumin and beta-lactoglobulin) and DNA studied by differential spectroscopy

Spectroscopic study of interactions between esterified whey proteins and nucleic acids, at neutral pH, showed positive differential spectra over a range of wavelength between 210 and 340 nm. In contrast, native forms of whey proteins added to DNA did not produce any differential spectra. The positive difference in UV absorption was observed after addition of amounts of proteins as low as 138 molar ratio (MR) of protein/DNA, indicating high sensitivity of the applied method to detect interactions between basic proteins and DNA. UV-absorption differences increased with MR of added whey protein up to saturation. The saturation points were reached at relatively lower MR in the case of methylated forms of the esterified protein as compared to its ethylated form. Saturation of nucleic acid (2996 bp long) was achieved using 850 and 1100 MR of methylated beta-lactoglobulin and of methylated alpha-lactalbumin, respectively. Saturation with ethylated forms of the proteins was reached at MR of 3160 and 2750. Lysozyme, a native basic protein, showed a behavior similar to what was observed in the case of methylated forms of the dairy proteins studied. However, in the case of lysozyme, saturation was achieved at relatively lower MR (700). Methylated ,-casein failed to give positive spectra at pH 7 in the presence of DNA. It interacted with DNA only when the pH of the medium was lowered to 6.5, below its pI. Generally, amounts of proteins needed to saturate nucleic acid were much higher than those needed to neutralize it only electrostatically, demonstrating the presence on DNA of protein-binding sites other than the negative charges on the sugar-phosphate DNA backbones. Addition of 0.1% SDS to the medium suppressed totally all spectral differences between 210-340 nm. The presence of 5 M urea in the medium reduced only the spectral differences between 210-340 nm, pointing to the role played by hydrophobic interactions. Peptic hydrolysates of esterified and native proteins or their cationic fractions (pH > 7) produced negative differential spectra when mixed with DNA. The negative differences in UV absorption spectra were the most important in the case of peptic hydrolysates of methylated derivatives of whey proteins.

Susceptibility to trypsinolysis of esterified milk proteins

Methyl-, ethyl- and propyl-esters of beta-lactoglobulin, alpha-lactalbumin and beta-casein were prepared and then hydrolyzed with trypsin in various conditions. Resulting hydrolysates were analysed by SDS electrophoresis and RP-HPLC. The degree of hydrolysis of esterified samples was generally lower than those of the non-modified proteins. The highest degrees of hydrolysis were obtained at pH 7--8 with native and esterified protein samples. beta-Lactoglobulin propyl ester and beta-casein methyl ester yielded the lowest degrees of hydrolysis. Ethyl- and propyl-esters of beta-casein showed high resistance towards tryptic attack, even after 20 h of hydrolysis. SDS electrophoretic patterns of tryptic hydrolysates of native proteins showed bands corresponding to low molecular weights. Tryptic hydrolysates of esterified proteins showed bands with higher sizes. RP-HPLC profiles of tryptic hydrolysates of esterified samples showed peaks with longer elution times than those obtained with native proteins, indicating the presence of more hydrophobic peptide populations. A peptic pre-treatment improved tryptic action on esterified proteins. It resulted in a better resolution of RP-HPLC profiles and in a complete disappearance of the protein after 20 h tryptic hydrolysis.

Use of the pH memory effect in lyophilized proteins to achieve preferential methylation of alpha-amino groups

It is demonstrated that the pH memory effect can be used to control the ionization state of amino groups in lyophilized proteins and hence their chemical reactivity toward modifying reagents. When proteins were lyophilized from aqueous solutions at pH values between 6 and 7 and reacted in vacuo with iodomethane, the alpha-amino groups were found to be either preferentially or selectively trimethylated. Reaction with 13C-labeled iodomethane permitted detection and identification of individual trimethylated alpha-amino groups by 13C-NMR spectroscopy as distinct peaks in the spectral region between 52 and 57 ppm. There was adequate sensitivity to detect minor resonances of free alpha-amino groups arising from proteolysis of the major protein or from protein impurities. The resonances of the trimethylated alpha-amino groups in standard amino acids and peptides are sufficiently close to those in the derivatized protein to make a tentative identification of the N-terminal amino acid. It is also demonstrated that advantage can be taken of the pH memory effect to use the preferential 13C-methylation of amino groups to verify whether a protein has a free or blocked amino terminus.

Peptic proteolysis of esterified beta-casein and beta-lactoglobulin

Moderate esterification induces slight secondary structure changes in two major milk proteins, beta-lactoglobulin and beta-casein. Esterification of beta-lactoglobulin prompts its tertiary structure 'melting', opening it to peptic cleavage. Twenty-two new cleavage sites were characterised in beta-lactoglobulin and five in beta-casein. Some of them are due to esterification-improved peptide bond accessibility, some to the bias of pepsin specificity by glutamate and aspartate esters. The resulting fragmentation yields original and partially amphiphilic peptide populations.

Impact of esterification on the folding and the susceptibility to peptic proteolysis of beta-lactoglobulin

beta-Lactoglobulin was esterified and the differences between unmodified and ethylated beta-lactoglobulin were studied by microcalorimetry, circular dichroism and limited proteolysis. Microcalorimetric studies and circular dichroic spectra in aromatic regions revealed changes of esterified beta-lactoglobulin tertiary structure compared with native beta-lactoglobulin conformation in aqueous media. These changes are characteristic of molten globule state. While beta-lactoglobulin is resistant to peptic hydrolysis in aqueous and physiological conditions, a study of peptic action on esterified (ethylated, approximately 40% of the carboxyl groups substituted) beta-lactoglobulin in aqueous conditions showed that it is hydrolysed rapidly by this enzyme. The main part of the obtained peptic peptides has been purified and identified. Their analysis shows that 22 new sites of pepsin cleavage are induced by esterification of beta-lactoglobulin. Fourteen cleavage sites are pepsin specific and their unveiling is due to imposed tertiary structure changes. Eight of the observed new cleavage targets are entirely atypical containing either one or two distal dicarboxylic acid moieties. Apparently, the ethylation of beta- and/or gamma-carboxylates removing charges and grafting hydrophobic ethyl groups adapts substituted dicarboxylic amino-acid side chains for the recognition by pepsin.

Solubility and reactivity of caseins and beta-lactoglobulin in protic solvents

The study of the solubility of unstructured proteins (alpha s1-, beta-, and kappa-casein) and well-structured globulin (beta-lactoglobulin) in low water binary solvent systems demonstrated the crucial importance of solvent polarity and neutralization of protein polar functions on the final outcome of solubility experiments. The solubilities up to 38, 56, and 96% in CHCl3/CH3OH (1/1, v/v) acidified with HCl and up to 5, 10, and 25% in CHCl3/CH3OH (1/1, v/v) in the presence of triethylamine (TEA) were obtained for kappa-, alpha s1-, and beta-casein, respectively. The importance of protein charge neutralization was apparent when the solubilization was performed in basified CHCl3/CH3OH media, giving the optimal results when the studied proteins were brought before to their isoionic point. The maximum solubility of beta-casein at its pI in 30-70% methanol in CHCl3 was reaching 50-60% with triethylamine (TEA) added. beta-lactoglobulin could be solubilized up to 70% in CHCl3/CH3OH (7/3, v/v) acidified with HCl and up to 40% in CHCl3/CH3OH (3/7, v/v) in the presence of TEA. The observed yield of reductive alkylation of beta-lactoglobulin was much higher (98%) when performed in studied solvent system than in aqueous conditions (75%). Apparently, steric hindrance of the well-folded beta-barrel (in aqueous conditions) structure masks the portion of epsilon-NH2 groups. In the case of unstructured aqueous media beta-casein, 90% alkylation yields were obtained in organic and aqueous conditions.

Binding of retinoids and beta-carotene to beta-lactoglobulin. Influence of protein modifications

The binding of retinol, retinyl acetate, retinoic acid and beta-carotene to native, esterified and alkylated beta-lactoglobulin was followed by quenching of tryptophan fluorescence. Three studied retinoids bind to native or modified beta-lactoglobulin in 1:1 molar ratios, with apparent dissociation constants in the range of 10(-8) M. The maximum tryptophan fluorescence quenching of unmodified beta-lactoglobulin by beta-carotene is observed at the ligand/protein ratio of 1:2. Esterification and alkylation of beta-lactoglobulin shift the ratio of beta-carotene/protein to 1:1. In all the cases, except for retinoic acid binding to N-ethyllysyl-BLG, the performed chemical modifications of beta-lactoglobulin enhance protein binding affinity. Measured apparent dissociation constants of beta-carotene complexes with native and modified beta-lactoglobulin are an order of magnitude lower from binding constants of other studied retinoids.

Proteins in whey: chemical, physical, and functional properties

There is abundant information concerning the functional behavior of whey proteins in model systems. The data on functional properties reported by different researchers, however, reveal wide discrepancies in values. For example, in the case of comparable whey preparations, apparent solubilities may range from 10 to 100%; strength of gels from 0.3 to greater than 10 N, foam overruns from 250 to 1500%, and foam stabilities from 0.5 to 30 min. Many of the data are of limited value in assessing the true functional characteristics of different preparations, treatments, or processing effects. Reports to date are useful in indicating the relative behavior of different proteins; however, the data do not always predict the performance of such proteins in actual food systems. This reflects the fact that in foods, extensive interactions with other components may occur, resulting in modified behavior of the proteins. Harper, (1984) has advocated the testing of these various preparations in simulated food systems which should validly relate the behavior to performance in commercial systems. Emphasis on standardization of specific protocols, with regard to order of addition in ingredients, temperature, pH control, and amount of energy input during mixing, homogenization, emulsification, etc. deserves serious consideration. While this approach is justifiable in terms of providing valuable data to commercial users, it does not minimize the importance of examining these proteins in model systems where the physicochemical basis of each functional attribute can be described in molecular terms (Kinsella, 1987). Such information is necessary to expedite appropriate methods of processing in order to control compositional variability, extent of denatauration, and possible protein modification. In addition, rapid, reliable tests for routine quality assurance that can provide practical information concerning functional applications would be of great value. Whey protein preparations vary immensely in functional behavior and are presently relegated to limited use as functional ingredients in the food industry. This need not be the case since conventional and new technologies permit rigorous control of production protocols, e.g., careful control of heat treatments can result in the production of whey protein preparations with consistent, reliable functional properties (deWit, 1981, 1984; Harper, 1984; Morr, 1985). As the market for functional proteins continues to expand, the whey industry must seek the means to refine whey protein products; determine useful functional properties; develop standardized manufacturing protocols; demonstrate the effectiveness of whey as a functional ingredient; promote, and then market, whey on the basis of performance at competitive cost.

Chemical modifications and genetic engineering of food proteins

Relationships of structure to function of proteins can be studied using chemical modifications of amino-acid side chains and, more recently, recombinant deoxyribonucleic acid techniques to alter primary sequences. A wide array of chemical modifications are available to the food chemist for manipulating the functionality of food proteins. The esterification of side-chain carboxyl groups in proteins to yield polycationic polymers is emphasized in this review as an example of changing the functionality of a protein via chemical derivatization. However, chemical modifications of proteins generally suffer from a lack of control in the extent of derivatization attainable, oftentimes yielding polydisperse products. Recent advances in recombinant deoxyribonucleic acid technology offer the opportunity to relate systematically well-defined alterations in the primary sequence to changes in protein functionality. Using oligonucleotide-directed mutagenesis, one can now use synthetic oligodeoxynucleotides to prepare semisynthetic genes coding for specific changes in the primary sequence of proteins. Incorporation of the altered genes into an appropriate host can lead to the production of the modified protein for structure-function relationship studies. These recombinant deoxyribonucleic acid techniques may eventually provide the means to engineer proteins and enzymes.