食品科学2017，Vol.38Issue(5)：66-73,8.DOI:10.7506/spkx1002-6630-201705011
磷酸化卵白蛋白通过其分子伴侣样特性抑制蛋白质热致聚合
Heat-Induced Aggregation Inhibition Properties of Phosphorylated Ovalbumin through Its Molecular Chaperone-like Properties
摘要
Abstract
In this study,the effects of phosphorylated ovalbumin (PP-OVA) on heat-induced aggregation of native ovalbumin (N-OVA) were investigated.Results showed that PP-OVA effectively suppressed N-OVA aggregation,and the inhibited ability is little weakened when the ionic strength ranged from 10 to 100 mmol/L.Dynamic light scattering analysis showed that the size of the formed N-OVA aggregates decreased in the presence of PP-OVA.Transmission electron micrographs further showed that the N-OVA/PP-OVA mixture exhibited a more uniform size distribution than N-OVA alone.After heat treatment solution of N-OVA,the ξ-potential increased with PP-OVA increased,suggesting that the system became more stable.The result of native-PAGE suggested that the N-OVA/PP-OVA aggregates possess a well-solubility and homogeneity.These results indicate that PP-OVA exhibits a chaperone-like activity under heating,and provide an insight into the possible mechanism through which PP-OVA stabilizes proteins to resist heat-induced N-OVA aggregation.关键词
分子伴侣/卵白蛋白/磷酸化卵白蛋白/聚合Key words
molecular chaperone/ovalbumin/phosphorylated ovalbumin/aggregation分类
生物科学引用本文复制引用
邓国刚,李灿鹏..磷酸化卵白蛋白通过其分子伴侣样特性抑制蛋白质热致聚合[J].食品科学,2017,38(5):66-73,8.基金项目
国家自然科学基金地区科学基金项目(21565029) （21565029）
云南大学第三批青年英才培育计划项目(WX069051) （WX069051）
