Molecular weight distributions of α-lactalbumin polymers formed by mammalian and microbial transglutaminases

被引:27
作者
Matsumura, Y [1 ]
Lee, DS [1 ]
Mori, T [1 ]
机构
[1] Kyoto Univ, Res Inst Food Sci, Kyoto 6110011, Japan
关键词
mammalian transglutaminase; microbial transglutaminase; cross-linking; molecular weight distribution of polymers; multi-angle laser light scattering; gel permeation chromatography (GPC);
D O I
10.1016/S0268-005X(99)00045-4
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Polymer formation of ol-lactalbumin (alpha-LA) caused by the incubation with transglutaminases from guinea pig liver (GTGase) and Streptoverticillium mobaraense (MTGase) in the presence of dithiothreitol (DTT) was analyzed by gel permeation chromatography combined with a multi-angle laser light scattering detector (GPC-MALLS) system using the elution buffer containing sodium dodecyl sulphate. Polymer formation by the two enzymes was carried out in the absence as well as in the presence of Ca2+, because we had found previously that not only Ca2+-independent MTGase but also Ca2+-dependent GTGase could cross-link alpha-LA in the absence of Ca2+. In the Ca2+-containing system, the incubation with TGases produced precipitates in 30 min, thereby inhibiting the growth of polymer. The maximum sizes of polymers were constant from 30 to 60 min, i.e. 3.0 x 10(6) and 7.0 x 10(6), for GTGase-catalyzed and MTGase-catalyzed cases, respectively. On the contrary, the large polymers (>1 x 10(7)) were formed by the incubation with the enzymes in the Ca2+-free system. These results suggest that TGases could not make full use of catalytic activity in the presence of Ca2+ because of the difficult access of the enzymes to the targeting sites in aggregates formed via electrostatic interactions. Irrespective of the presence or absence of Ca2+ in the reaction mixtures, GTGase showed the high cross-linking activity at the early stages of incubation, namely, the more rapid decrease of monomer or-LA and the more rapid growth of large polymers. In the late stages (prolonged incubation), however, reverse results were observed with respect to the efficiency in polymer formation, i.e. MTGase was capable of forming larger polymers than GTGase. (C) 2000 Published by Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:49 / 59
页数:11
相关论文
共 36 条
  • [1] CROSS-LINKING OF WHEY-PROTEIN BY TRANSGLUTAMINASE
    ABOUMAHMOUD, R
    SAVELLO, P
    [J]. JOURNAL OF DAIRY SCIENCE, 1990, 73 (02) : 256 - 263
  • [2] PURIFICATION AND CHARACTERISTICS OF A NOVEL TRANSGLUTAMINASE DERIVED FROM MICROORGANISMS
    ANDO, H
    ADACHI, M
    UMEDA, K
    MATSUURA, A
    NONAKA, M
    UCHIO, R
    TANAKA, H
    MOTOKI, M
    [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1989, 53 (10): : 2613 - 2617
  • [3] GELATIN OF BEAN 11S GLOBULINS BY CA2+-INDEPENDENT TRANSGLUTAMINASE
    CHANYONGVORAKUL, Y
    MATSUMURA, Y
    SAKAMOTO, H
    MOTOKI, M
    IKURA, K
    MORI, T
    [J]. BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 1994, 58 (05) : 864 - 869
  • [4] PHYSICAL-PROPERTIES OF SOY BEAN AND BROAD BEAN 11S GLOBULIN GELS FORMED BY TRANSGLUTAMINASE REACTION
    CHANYONGVORAKUL, Y
    MATSUMURA, Y
    NONAKA, M
    MOTOKI, M
    MORI, T
    [J]. JOURNAL OF FOOD SCIENCE, 1995, 60 (03) : 483 - &
  • [5] Polymerization of beta-lactoglobulin and bovine serum albumin at oil-water interfaces in emulsions by transglutaminase
    Chanyongvorakul, Y
    Matsumura, Y
    Sawa, A
    Nio, N
    Mori, T
    [J]. FOOD HYDROCOLLOIDS, 1997, 11 (04) : 449 - 455
  • [6] COUSSONS PJ, 1992, BIOCHEM J, V282, P923
  • [7] Rheology of milk protein gels and protein-stabilized emulsion gels cross-linked with transglutaminase
    Dickinson, E
    Yamamoto, Y
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1996, 44 (06) : 1371 - 1377
  • [8] TISSUE SULFHYDRYL GROUPS
    ELLMAN, GL
    [J]. ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1959, 82 (01) : 70 - 77
  • [9] Enzymatic cross-linking of whey proteins by a Ca2+-independent microbial transglutaminase from Streptomyces lydicus
    Faergemand, M
    Otte, J
    Qvist, KB
    [J]. FOOD HYDROCOLLOIDS, 1997, 11 (01) : 19 - 25
  • [10] Transglutaminase: Effect on rheological properties, microstructure and permeability of set style acid skim milk gel
    Faergemand, M
    Qvist, KB
    [J]. FOOD HYDROCOLLOIDS, 1997, 11 (03) : 287 - 292