Phosphorylation of proteins by dry-heating in the presence of pyrophosphate and some characteristics of introduced phosphate groups
Phosphorylation of proteins by dry-heating in the presence of pyrophosphate and some characteristics of introduced phosphate groups
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DOI：
10.1016/j.foodchem.2008.10.066
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发表时间：
2009-06-01
期刊：
影响因子：
8.8
通讯作者：
Aoki, Takayoshi
中科院分区：
文献类型：
--
作者：
Li, Can-Peng;Hayashi, Yoko;Aoki, Takayoshi
在焦磷酸盐存在下，通过干热使各种蛋白质和糊精磷酸化。和磷酸键的特征。在焦磷酸盐存在下，碱性蛋白质的磷酸化程度高于酸性蛋白质。磷酸化的多聚赖氨酸氢溴酸盐（PP-PLy）和溶菌酶（PP-Lz）比磷酸化的糊精和卵清蛋白（PP-OVA）更容易被磷酸酶脱磷酸化，且PP-PLy的脱磷酸化程度远高于PP-Lz。所有磷酸化样品中的磷酸键在120 ℃加热期间是稳定的。P-31 NMR谱数据表明，PP-PLy中引入了不同类型的磷酸键，其中N-P键是PP-PLy中的主要键。通过质谱分析检测到来自PP-Lz和PP-OVA的一些磷酸化胰蛋白酶肽。此外，在来自PP-Lz和PP-OVA的肽中引入的磷酸酯键被鉴定。(C)2008爱思唯尔有限公司保留所有权利。
Various proteins and dextrin were phosphorylated by dry-heating in the presence of pyrophosphate. and phosphate bonds characterised. The basic proteins were more highly phosphorylated than acidic proteins by dry-heating in the presence of pyrophosphate. The phosphorylated poly-L-lysine hydrobromide (PP-PLy) and lysozyme (PP-Lz) were more highly dephosphorylated than phosphorylated dextrin and ovalbumin (PP-OVA) by phosphatases, and the dephosphorylation of PP-PLy was much higher than that of PP-Lz. The phosphate bonds in all phosphorylated samples were stable during heating at 120 degrees C. The P-31 NMR spectral data suggested that different types of phosphate bonds were introduced, and the N-P bond was suggested in PP-PLy. Some phosphorylated tryptic peptides from PP-Lz and PP-OVA were detected by mass spectrometry analysis. Furthermore, the introduced phosphate linkages in peptides from PP-Lz and PP-OVA were identified. (C) 2008 Elsevier Ltd. All rights reserved.