Glycation and phosphorylation of beta-lactoglobulin by dry-heating: effect on protein structure and some properties.
Glycation and phosphorylation of beta-lactoglobulin by dry-heating: effect on protein structure and some properties.
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DOI：
10.1021/jf062830n
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发表时间：
2007-02
影响因子：
6.1
通讯作者：
H. Enomoto;Can-Peng Li;K. Morizane;H. Ibrahim;Y. Sugimoto;S. Ohki;H. Ohtomo;T. Aoki
中科院分区：
文献类型：
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作者：
H. Enomoto;Can-Peng Li;K. Morizane;H. Ibrahim;Y. Sugimoto;S. Ohki;H. Ohtomo;T. Aoki
β-乳球蛋白（β-lactoglobulin，β-Lg）经麦芽五糖糖化后，在焦磷酸存在下干热磷酸化，研究磷酸化β-Lg的结构和功能特性.圆二色光谱表明，糖化和磷酸化对β-Lg分子二级结构的影响很小.差示扫描量热法热分析表明，最稳定的结构域的变性温度只有轻微的影响，而视黄醇结合活性的β-Lg的糖化和随后的磷酸化有所减少。这些结果表明，糖基化和随后的磷酸化的β-Lg分子的构象变化是温和的。抗-β-Lg抗体反应由于糖化作用而有所降低，但由于磷酸化作用而未观察到显著变化。虽然单独通过糖化作用可以提高β-Lg对热诱导不溶性的稳定性，但通过磷酸化作用可以进一步增强β-Lg的稳定性。糖基化后的磷酸化增强了β-Lg的磷酸钙增溶能力。
Beta-lactoglobulin (beta-Lg) was glycated with maltopentaose and subsequently phosphorylated by dry-heating in the presence of pyrophosphate to investigate the structural and functional properties of phosphorylated beta-Lg. The circular dichroism spectra showed that the change of the secondary structure in the beta-Lg molecule by glycation and subsequent phosphorylation was small. The differential scanning calorimetry thermograms of beta-Lg showed that the denaturation temperature of the most stable domain was only slightly affected, whereas the retinol-binding activity of beta-Lg was somewhat reduced by glycation and subsequent phosphorylation. These results indicated that the conformational changes of the beta-Lg molecule by glycation and subsequent phosphorylation were mild. The anti-beta-Lg antibody response was somewhat reduced by glycation, but significant changes were not observed by phosphorylation. Although the stability of beta-Lg against heat-induced insolubility was improved by glycation alone, it was further enhanced by phosphorylation. The calcium phosphate solubilizing ability of beta-Lg was enhanced by phosphorylation following glycation.