Thiol-dependent gelation of egg white.
Thiol-dependent gelation of egg white.
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蛋清的硫醇依赖性凝胶化。
DOI：
10.1271/bbb1961.50.59
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发表时间：
1986
期刊：
影响因子：
--
通讯作者：
E. Doi
中科院分区：
文献类型：
--
作者：
M. Hirose;H. Oe;E. Doi
发现硫醇试剂如2-巯基乙醇在不诱导热变性的低温下诱导蛋清白色的凝胶化。巯基依赖性凝胶化对pH值有很强的依赖性，聚丙烯酰胺凝胶电泳分析表明，在pH 7~9时形成的凝胶基质主要由伴清蛋白组成。此外，纯化的伴清蛋白与2-巯基乙醇在35°C下孵育形成精细凝胶，并且伴清蛋白和蛋清白色的凝胶化通过饱和伴清蛋白的两个铁结合位点而被强烈抑制。因此，我们得出结论，伴清蛋白是一个主要组成部分，在巯基依赖性凝胶的鸡蛋白色。
It was found that thiol reagents such as 2-mercaptoethanol induce the gelation of egg white at low temperatures that do not induce thermal denaturation. The thiol-dependent gelation was highly dependent on pH. Analyses by polyacrylamide gel electrophoresis revealed that gel matrices formed at pH 7~9 are mainly composed of conalbumin. In addition, purified conalbumin formed a fine gel by incubation with 2-mercaptoethanol at 35°C, and the gelation of both conalbumin and egg white was strongly inhibited by saturating the two iron-binding sites of conalbumin. Therefore, we concluded that conalbumin is a major component in the thiol-dependent gelation of egg white.