کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8891012 | 1628504 | 2018 | 35 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Protein glycosylation results in structural changes which affects its functionalities. In this study, myofibrillar protein (MP) from pale, soft and exudative (PSE)-like chicken breast meat was grafted onto the glucosamine (GlcN) backbone using microbial transglutaminase (MTGase) as a biocatalyst and the impacts of glycosylation on structural and solubility properties of the conjugation product were investigated. The covalent attachment was verified by HPLC and Fourier transform infrared spectroscopy (FT-IR). The optimal conjugation conditions were 37â¯Â°C at pH 7.5 for 6â¯h with a MP to GlcN weight ratio of 1:3. The results of secondary structure analysis suggested that the glycosylated MP had decreased α-helix level and increased β-sheet, β-turns and random coil levels. After glycosylated with GlcN, the surface hydrophobicity was significantly reduced and the solubility of MP at the isoelectric point was markedly improved (Pâ¯<â¯0.05). Overall, the information obtained from this study can enrich the theoretical frame of enzymatic glycosylation. Additionally, these results suggest that enzymatic glycosylation is a promising approach for improving the solubility of MP from PSE-like chicken breast meat for food applications.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 95, September 2018, Pages 209-215
Journal: LWT - Volume 95, September 2018, Pages 209-215
نویسندگان
Yujuan Xu, Xue Zhao, Guangliang Bian, Liu Yang, Minyi Han, Xinglian Xu, Guanghong Zhou,