Effect of Heating on the Functional Properties of Ovotransferrin
Effect of Heating on the Functional Properties of Ovotransferrin
复制标题
加热对卵转铁蛋白功能特性的影响
DOI：
10.1271/bbb1961.43.325
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发表时间：
1979
期刊：
影响因子：
--
通讯作者：
H. Takemoto
中科院分区：
文献类型：
--
作者：
R. Nakamura;Osamu Umemura;H. Takemoto
加热对卵转铁蛋白功能性质的影响随溶液pH值和离子强度的变化而变化。在pH为6.0 ~ 8.5的转铁蛋白卵液中加入少量无机盐（μ<0.1）后，在60℃以上温度下加热5 min，其溶解度和泡沫度均大大降低。然而，当无机盐添加量较大（μ≥0.3）时，两种性能均未见下降。这些现象被认为是由卵转铁蛋白的阳离子结合（低浓度盐）或阴离子结合（高浓度盐）引起的。在测试的阴离子中，磷酸盐和柠檬酸盐被认为对卵转铁蛋白具有相当高的亲和力，在任何盐浓度下都没有引起任何热诱导缺陷。
The effect of heating on the functional properties of ovotransferrin greatly varied with both the pH and ionic strength of the solution. When small amounts of inorganic salts (μ<0.1) were present in the ovotransferrin solution of which the pH was between 6.0 and 8.5, both the solubility and foaminess greatly decreased upon heating at a temperature above 60°C for 5 min. However, when the amounts of inorganic salts were larger μ≥0.3), no decrease in either property was observed. These phenomena were assumed to be caused by either cation binding (at a low concentration of salts) or anion binding (at a high concentration of salts) of ovotransferrin. Among the anions tested, both phosphate and citrate which are assumed to have a rather high affinity for ovotransferrin did not cause any heat-induced defect at any of the salt concentrations tested.