Chitosan-Soyprotein Interaction as Determined by Thermal Unfolding Experiments

• TAKEUCHI Tomoko

  Department of Advanced Bioscience, Kinki University

• MORITA Kazuhisa

  Department of Advanced Bioscience, Kinki University

• SAITO Tsutomu

  Food Science Research Institute, Tsukuba R&D Center, Fuji Oil Co., Ltd.

• KUGIMIYA Wataru

  Food Science Research Institute, Tsukuba R&D Center, Fuji Oil Co., Ltd.

• FUKAMIZO Tamo

  Department of Advanced Bioscience, Kinki University

抄録

Chitosan interaction with soybean β-conglycinin β₃ was investigated by thermal unfolding experiments using CD spectroscopy. The negative ellipticity of the protein was enhanced with rising solution temperature. The transition temperature of thermal unfolding of the protein (T_m) was 63.4 °C at pH 3.0 (0.15 M KCl). When chitosan was added to the protein solution, the T_m value was elevated by 7.7 °C, whereas the T_m elevation upon addition of chitosan hexamer (GlcN)₆ was 2.2 °C. These carbohydrates appear to interact with the protein stabilizing the protein structure, and the interaction ability could be evaluated from the T_m elevation. Similar experiments were conducted at various pHs from 2.0 to 3.5, and the T_m elevation was found to be enhanced in the higher pH region. We conclude that chitosan interacts with β-conglycinin through electrostatic interactions between the positive charges of the chitosan polysaccharide and the negative charges of the protein surface.

収録刊行物

• Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ

  Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ 70 (7), 1786-1789, 2006

  公益社団法人 日本農芸化学会

キーワード

• chitosan
• β-conglycinin
• protein-carbohydrate interaction
• thermal unfolding

詳細情報

• CRID: 1390001206479828736
• NII論文ID: 10018529608
• NII書誌ID: AA10824164
• DOI: 10.1271/bbb.60015
• ISSN: 13476947
• ISSN: 09168451
• NDL書誌ID: 7998225
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I7998225
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.60015
• 本文言語コード: en
• データソース種別:
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  • NDL
  • Crossref
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