Pulsed electric field (PEF)-induced aggregation between lysozyme, ovalbumin and ovotransferrin in multi-protein system
Pulsed electric field (PEF)-induced aggregation between lysozyme, ovalbumin and ovotransferrin in multi-protein system
复制标题
多蛋白系统中脉冲电场（PEF）诱导溶菌酶、卵清蛋白和卵转铁蛋白之间的聚集
DOI：
10.1016/j.foodchem.2014.11.136
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发表时间：
2015-05-15
期刊：
影响因子：
8.8
通讯作者：
Yan, Wenxu
中科院分区：
文献类型：
--
作者：
Wu, Li;Zhao, Wei;Yan, Wenxu
The aggregation of multi-proteins is of great interest in food processing and a good understanding of the formation of aggregates during PEF processing is needed for the application of the process to pasteurize protein-based foods. The aggregates formation of a multi-protein system (containing ovalbumin, ovotransferrin and lysozyme) was studied through turbidity, size exclusion chromatography and SDS-PAGE patterns for interaction studies and binding forces. Results from size exclusion chromatography indicated that there was no soluble aggregates formed during PEF processing. The existence of lysozyme was important to form insoluble aggregates in the chosen ovalbumin solution. The results of SDS-PAGE patterns indicated that lysozyme was prone to precipitate, and was relatively the higher component of aggregates. Citric acid could be effective in inhibiting lysozyme from interacting with other proteins during PEF processing. Blocking the free sulphydryl by N-ethylmaleimide (NEM) did not affect aggregation inhibition. (C) 2014 Elsevier Ltd. All rights reserved.
