Thermostabilization of Ovotransferrin by Anions for Pasteurization of Liquid Egg White

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The effects of anions on the thermostability of ovotransferrin (oTf) were investigated. The temperature, <I>T<SUB>m</SUB></I>, causing aggregation of oTf was measured in the presence or absence of anions, and the denaturation temperature, <I>T<SUB>m</SUB></I><SUP><I>DSC</I></SUP>, was also determined by differential scanning calorimetry (DSC) in the presence of the citrate anion. We found that some anions (phosphate, sulfate and citrate) raised temperature <I>T<SUB>m</SUB></I> of oTf by about 5–7 °C. However, neither sodium chloride nor sodium bicarbonate raised <I>T<SUB>m</SUB></I> by that much. Temperature <I>T<SUB>m</SUB></I> was increased by increasing the concentration of the citrate anion, and was in good agreement with denaturation temperature <I>T<SUB>m</SUB></I><SUP><I>DSC</I></SUP>, suggesting that denaturation of the oTf molecules resulted in aggregation of oTf. We also demonstrated that the anions, especially sulfate, repressed the heat-aggregation of liquid egg white.<BR>The Van't Hoff plot from the <I>T<SUB>m</SUB></I> and Δ<I>H<SUB>d</SUB></I> values revealed that two anion-binding sites were concerned with heat stabilization. These binding sites may have been concerned with sulfate binding (not bicarbonate binding) that is found in the crystal structure of apo-form of oTf, since the bicarbonate anion did not raise <I>T<SUB>m</SUB></I>.

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  • Bioscience, biotechnology, and biochemistry  

    Bioscience, biotechnology, and biochemistry 70(8), 1839-1845, 2006-08-23 

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

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各種コード

  • NII論文ID(NAID)
    10018527889
  • NII書誌ID(NCID)
    AA10824164
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    09168451
  • NDL 記事登録ID
    8040112
  • NDL 雑誌分類
    ZR7(科学技術--農林水産--農産) // ZR2(科学技術--生物学--生化学) // ZP1(科学技術--化学・化学工業)
  • NDL 請求記号
    Z53-G223
  • データ提供元
    CJP書誌  NDL  J-STAGE 
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