HEAT-INDUCED GEL FORMATION OF BETA-LACTOGLOBULIN - A STUDY ON THE SECONDARY AND TERTIARY STRUCTURE AS FOLLOWED BY CIRCULAR-DICHROISM SPECTROSCOPY

被引：92

作者：

MATSUURA, JE ^{[1
]}

MANNING, MC ^{[1
]}

机构：

[1] UNIV COLORADO,HLTH SCI CTR,SCH PHARM,DEPT PHARMACEUT SCI,DENVER,CO 80262

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1994年 / 42卷 / 08期

关键词：

BETA-LACTOGLOBULIN; GEL FORMATION; DENATURATION; SECONDARY STRUCTURE; CIRCULAR DICHROISM SPECTROSCOPY;

D O I：

10.1021/jf00044a013

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A variety of conditions affect the character of thermally induced beta-lactoglobulin (beta-LG) gels. The effects of these conditions on the secondary and tertiary structure of beta-LG during gel formation were studied by circular dichroism (CD) spectroscopy. Use of very short path length quartz cells (as low as 0.01 mm) allowed the in situ observation of gel formation. Salt concentrations and pH were not observed to significantly change the secondary structure composition, either before or after heating. It is important to note that no unfolded structure was detected during gel formation. However, an increase in residual tertiary structure was observed at higher salt concentrations after heating. The use of dithiothreitol to prevent disulfide bond formation was shown to significantly increase the beta-sheet content of beta-LG gels. Analysis of the CD spectra indicates that the secondary and tertiary structure of beta-LG are dependent on protein concentration, both before and after heating.

引用

页码：1650 / 1656

页数：7

共 34 条

[21] THE STRUCTURE OF BETA-LACTOGLOBULIN AND ITS SIMILARITY TO PLASMA RETINOL-BINDING PROTEIN [J].

PAPIZ, MZ ;

SAWYER, L ;

ELIOPOULOS, EE ;

NORTH, ACT ;

FINDLAY, JBC ;

SIVAPRASADARAO, R ;

JONES, TA ;

NEWCOMER, ME ;

KRAULIS, PJ .

NATURE, 1986, 324 (6095) :383-385

[22] THERMAL-DENATURATION OF WHEY PROTEINS IN SKIM MILK [J].

PARRIS, N ;

PURCELL, JM ;

PTASHKIN, SM .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1991, 39 (12) :2167-2170

[23] PROTON RELAXATION RATES OF WATER IN DILUTE-SOLUTIONS OF BETA-LACTOGLOBULIN - DETERMINATION OF CROSS RELAXATION AND CORRELATION WITH STRUCTURAL-CHANGES BY THE USE OF 2 GENETIC-VARIANTS OF A SELF-ASSOCIATING GLOBULAR PROTEIN [J].

PESSEN, H ;

PURCELL, JM ;

FARRELL, HM .

BIOCHIMICA ET BIOPHYSICA ACTA, 1985, 828 (01) :1-12

[24] SECONDARY STRUCTURE PERTURBATIONS IN SALT-INDUCED PROTEIN PRECIPITATES [J].

PRZYBYCIEN, TM ;

BAILEY, JE .

BIOCHIMICA ET BIOPHYSICA ACTA, 1991, 1076 (01) :103-111

[25] THERMODENATURATION OF BOVINE BETA-LACTOGLOBULIN KINETICS AND INTRODUCTION OF BETA-STRUCTURE [J].

SAWYER, WH ;

NORTON, RS ;

NICHOL, LW ;

MCKENZIE, GH .

BIOCHIMICA ET BIOPHYSICA ACTA, 1971, 243 (01) :19-&

[26] SULFHYDRYL-GROUP DISULFIDE BOND INTERCHANGE REACTIONS DURING HEAT-INDUCED GELATION OF WHEY-PROTEIN ISOLATE [J].

SHIMADA, K ;

CHEFTEL, JC .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1989, 37 (01) :161-168

[27] FURTHER-STUDIES ON DETERGENT-INDUCED CONFORMATIONAL TRANSITIONS IN PROTEINS - CIRCULAR-DICHROISM OF OVALBUMIN, BACTERIAL ALPHA-AMYLASE, PAPAIN, AND BETA-LACTOGLOBULIN AT VARIOUS PH VALUES [J].

SU, YYT ;

JIRGENSONS, B .

ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1977, 181 (01) :137-146

[28] RHEOLOGY OF WHEY-PROTEIN CONCENTRATE SOLUTIONS AS A FUNCTION OF CONCENTRATION, TEMPERATURE, PH AND SALT CONCENTRATION [J].

TANG, QN ;

MUNRO, PA ;

MCCARTHY, OJ .

JOURNAL OF DAIRY RESEARCH, 1993, 60 (03) :349-361

[29]

TOWELL JF, 1994, ANAL APPLICATIONS CI

[30] MOLECULAR INTERACTIONS IN BETA-LACTOGLOBULIN .2. ULTRACENTRIFUGAL AND ELECTROPHORETIC STUDIES OF THE ASSOCIATION OF BETA-LACTOGLOBULIN BELOW ITS ISOELECTRIC POINT [J].

TOWNEND, R ;

WINTERBOTTOM, RJ ;

TIMASHEFF, SN .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1960, 82 (12) :3161-3168

← 1 2 3 4 →