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Co-aggregation of ovalbumin and lysozyme
http://hdl.handle.net/2241/00146079
http://hdl.handle.net/2241/00146079ae8bb7aa-63c8-4a05-aacb-7827442f830c
名前 / ファイル | ライセンス | アクション |
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FH_67 (6.9 MB)
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Item type | Journal Article(1) | |||||
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公開日 | 2017-05-12 | |||||
タイトル | ||||||
タイトル | Co-aggregation of ovalbumin and lysozyme | |||||
言語 | ||||||
言語 | eng | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_6501 | |||||
タイプ | journal article | |||||
著者 |
Iwashita, Kazuki
× Iwashita, Kazuki× Handa, Akihiro× Shiraki, Kentaro |
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著者別名 |
白木, 賢太郎
× 白木, 賢太郎 |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Hen egg white has excellent heat-induced gelation properties. However, the molecular mechanisms underlying the aggregation of egg white proteins have not been elucidated due to their complex composition. Here, we focused on the thermal co-aggregation process of the main component, ovalbumin (OVA), with well-studied lysozyme (LYZ) in terms of protein composition, aggregation rate, intermolecular forces, and morphology. Size exclusion chromatographic analysis of OVA–LYZ mixture by heat treatment at 70 °C indicated that the aggregation-rate constant of LYZ increased 64-fold in the presence of equimolar OVA. In contrast, the aggregation rate of OVA was not dependent on the presence of LYZ. Enzyme assay and SDS-PAGE analysis showed that LYZ forms precipitates with unfolded OVA via reversible non-covalent interactions and irreversible disulfide bonds. The unfolding of OVA triggers co-aggregation by exposure of the aggregation-prone region, followed by disulfide bond exchange between OVA and LYZ. LYZ links covalently to small OVA aggregates through disulfide bonds, leading to the hierarchical growth of OVA–LYZ aggregates with larger networks. These results provide information regarding the thermal co-aggregation of proteins in hen egg white. | |||||
書誌情報 |
Food hydrocolloids 巻 67, p. 206-215, 発行日 2017-06 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0268-005X | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA10683390 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | 10.1016/j.foodhyd.2017.01.014 | |||||
権利 | ||||||
権利情報 | © 2017. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ | |||||
著者版フラグ | ||||||
値 | author | |||||
出版者 | ||||||
出版者 | Elsevier |