Literature DB >> 32480260

Improving the functional properties of bovine serum albumin-glucose conjugates in natural deep eutectic solvents.

Jing-Jing Fu1, Cong Sun1, Xian-Bing Xu2, Da-Yong Zhou3, Liang Song4, Bei-Wei Zhu3.   

Abstract

Glycation between target proteins and saccharides is time-consuming or requires high temperatures. Here, a promising reaction medium, natural deep eutectic solvents (NADES), for glucose glycation with bovine serum albumin (BSA) was applied to improve the grafting of glucose-glycated BSA by shifting reaction equilibrium. Two types of glucose-glycated BSA products were prepared using NADES and water systems. SDS-PAGE and MALDI-TOF-MS revealed that BSA and glucose were covalently bonded. Compared with in water system, glycated BSA products in NADES system had more -OH groups, more disordered secondary structures, lower intrinsic fluorescence intensity, and higher ultraviolet-visible absorption. Lower surface hydrophobicity (1100 versus 1356), higher emulsifying activity index (66.17 versus 46.49 m2/g), higher emulsion stability index (79.62 versus 63.61%), and lesser free sulfhydryl (8.07 versus 8.98 μmol/g) groups were obtained with NADES system than with water system. The results suggest that NADES is a suitable alternative reaction medium for promoting the glycation of BSA.
Copyright © 2020 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Bovine serum albumin; Glycation; Maillard reaction; Natural deep eutectic solvents

Year:  2020        PMID: 32480260     DOI: 10.1016/j.foodchem.2020.127122

Source DB:  PubMed          Journal:  Food Chem        ISSN: 0308-8146            Impact factor:   7.514


  2 in total

1.  Optimization and Development of Albumin-Biopolymer Bioconjugates with Solubility-Improving Properties.

Authors:  Zsófia Edit Pápay; Sabrina Magramane; Márton Király; Petra Szalkai; Krisztina Ludányi; Péter Horváth; István Antal
Journal:  Biomedicines       Date:  2021-06-26

2.  Effects of Baicalein and Chrysin on the Structure and Functional Properties of β-Lactoglobulin.

Authors:  Ang Li; Lei Chen; Weijie Zhou; Junhui Pan; Deming Gong; Guowen Zhang
Journal:  Foods       Date:  2022-01-09
  2 in total

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