Macromolecular complexes of the main storage protein of Vicia faba seeds with sulfated polysaccharide

Food Hydrocolloids

Volumn 23, Issue 3, 2009, Pages 996-1006

  Antonov, Y A ^a   Sato, Takahiro ^b  

^a EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

^b OSAKA UNIVERSITY   (Japan)

Author keywords

Circular dichroism; Conformation; Interaction; Kappa carrageenan; Legumin; Methylene blue; Protein aggregation; SEC MALS; Thermal stability

Indexed keywords

AROMATIC COMPOUNDS; DICHROISM; DIFFERENTIAL SCANNING CALORIMETRY; IONIC STRENGTH; LIGHT SCATTERING; MOLECULES; PROTEINS; SIZE EXCLUSION CHROMATOGRAPHY; SPECTROPHOTOMETRY; STABILITY;

INTERACTION; KAPPA CARRAGEENAN; LEGUMIN; MACROMOLECULAR COMPLEXES; METHYLENE BLUE; PROTEIN AGGREGATION; PROTEIN MOLECULES; SEC-MALS; SPECTRO-PHOTOMETRIC METHOD; VICIA FABA;

CONFORMATIONS;

VICIA FABA;

EID: 54049101464     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.07.012     Document Type: Article

References (49)

1. Adachi M., Kanamori J., Masuda T., Yagasaki K., Kitamura K., Mikami B., et al. Crystal structure of soybean 11S globulin: Glycinin A3B4 homohexamer. PNAS 100 12 (2003) 7395-7400
2. Antonov Y.A., and Friedrich C. Aqueous phase-separated biopolymer mixture compatibilized by physical interactions of the constituents. Polymer Bulletin 58 5-6 (2007) 969-978
3. Antonov Y.A., and Gonçalves M.P. Phase separation in aqueous gelatin-K-carrageenan systems. Food Hydrocolloids 13 (1999) 517-524
4. Antonov Y.A., Lefebvre J., and Doublier J.-L. On the one-phase state of aqueous protein-uncharged polymer systems: casein-guar gum system. Journal of Applied Polymer Science 71 (1999) 471-482
5. Antonov Yu.A., Dmitrochenko A.P., and Leontiev A.L. Interactions and compatibility of 11 S globulin from Vicia faba seeds and sodium salt of carboxymethylcellulose in an aqueous medium. International Journal of Biological Macromolecules 38 1 (2006) 18-24
6. Antonov Yu.A., and Soshinsky A.A. Interactions and compatibility of ribuloso-1,5- bisphosphate carboxylase: oxygenase from alfalfa with pectin in aqueous medium. International Journal of Biological Macromolecules 27 4 (2000) 279-285
7. Baumlein H., Wobus U., Pustell J., and Kafatos F.C. The legumin gene family: structure of a B type gene of Vicia faba and a possible legumin gene specific regulatory element. Nucleic Acid Research 14 (1986) 2707-2720
8. Cantor C.R., and Schimmel P.R. Biophysical chemistry. Part III. The behavior of biological macromolecules (1980), W.H. Freeman & Company, San Francisco pp. 849-886
9. Chung K., Kim J., Cho B.K., Ko B.J., Hwang B.Y., and Kim B.G. How does dextran sulfate prevent heat induced aggregation of protein? The mechanism and its limitation as aggregation inhibitor. BBA 1774 (2007) 249-257
10. Dickinson E. Stability and rheological implications of electrostatic milk protein-polysaccharide interactions. Trends in Food Science and Technology 9 (1998) 347-354
11. Dubin P.L., Gao J., and Mattison K. Protein purification by selective phase separation with polyelectrolytes. Separation and Purification Methods 23 1 (1994) 1-16
12. Dudek S., Horstmann C., and Schwenke K.D. Limited tryptic hydrolysis of legumin from faba beanVicia faba L Formation of anunequal subunit pattern. Nahrung 40 (1996) 171-176
13. Duranti M., Guerrieri N., Cerletti P., and Vecchio G. The legumin precursor from white lupin seed. Identity of the subunits, assembly and proteolysis. European Journal of Biochemistry 206 (1992) 941-947
14. Eremenko G., Theunissen E., Mortensen K., and Reynaers H. SANS study of surfactant ordering in κ-carrageenan/cetylpyridinium chloride complexes. Polymer 42 (2001) 2907-2913
15. Galazka V.B., Ledward D.A., Sumner I.G., and Dickinson E. Influence of high pressure on bovine serum albumin and its complex with dextran sulfate. Journal of Agricultural and Food Chemistry 45 (1997) 3465-3471
16. Hidalgo J., and Hansen P.M.T. Selective precipitation of whey proteins with carboxymethylcellulose. Journal of Dairy Science 54 9 (1971) 1270-1274
17. Hinz H.J., and Schwarz F.P. Measurement and analysis of results obtained on biological substances with differential scanning calorimetry. Pure and Applied Chemistry 73 (2001) 745-759
18. Horstmann C. Specific subunit pairs of legumin from Vicia faba. Phytochemistry 22 (1983) 1861-1866
19. Kanao M., Matsuda Y., and Sato T. Characterization of polymer solutions containing a small amount of aggregates by static and dynamic light scattering. Macromolecules 36 (2003) 2093-2102
20. Kayitmazer A.B., Seyrek E., Dubin P.L., and Staggemeier B.A. Influence of chain stiffness on the interaction of oppositely charged micelles and proteins. Journal of Physical Chemistry B 107 (2003) 8158-8165
21. Kiknadze E.V., and Antonov Y.A. Use of polyelectrolytes for isolation of a trypsin inhibitor from industrial waste of alfalfa leaf protein fractionation. [Russian, Engl.Transl.]. Applied Biochemistry and Microbiology 34 5 (1998) 462-465
22. Kirchoff W.H. EXAM (1988), Chemical Thermodynamics Division, NIST, Gaithersburg, USA [DSC Analysis Version]
23. Kosen P.A., Creighton T.E., and Blout E.R. Circular dichroism spectroscopy of bovine pancreatic trypsin inhibitor and five altered conformational states. Relationship of conformation and the refolding pathway of the trypsin inhibitor. Biochemistry 29 (1981) 5744-5754
24. Manly S.P., Matthews K.S., and Sturtevant J.M. Thermal denaturation of the core protein of lac repressor. Biochemistry 24 (1985) 3842-3846
25. Marcelo G., Saiz E., and Tarazona M.P. Unperturbed dimensions of carrageenans in different salt solutions. Biophysical Chemistry 113 (2005) 201-208
26. Mattison K.W., Dubin P.L., and Brittain I.J. Complex formation between bovine serum albumin and strong polyelectrolytes: effect of polymer charge density. Journal of Physical Chemistry B 102 (1998) 3830-3836
27. Michon C., Konate K., Cuvelier G., and Launay B. Gelatin/carrageenan interactions in coil and ordered conformations followed by a methylene blue spectrophotometric method. Food Hydrocolloids 16 (2002) 613-618
28. Michon C., Cuvelier G., Launay B., and Parker A. In: Dickinson E., and Bergeståhl B. (Eds). Food Colloids-proteins, lipids and polysaccharides (1997), Athenaeum. Press Ltd, Gateshead, Tyne and Wear 316-325
29. Michon C., Vigouroux F., Boulenger P., Cuvelier G., and Launay B. Gelatin/iota-carrageenan interactions in non-gelling conditions. Food Hydrocolloids 14 (2000) 203-208
30. Müntz K. Proteases and proteolytic cleavage of storage proteins in developing and germinating dicotyledonous seeds. Journal of Experimental Botany 47 (1996) 605-622
31. Plietz P., Drescher B., and Damaschun G. Relationship between the amino acid sequence and the domain structure of the subunits of the 11S seed globulins. International Journal of Biological Macromolecules 9 (1987) 161-165
32. Plietz P., Zirwer D., Schlesier B., Gast K., and Damaschun G. Shape, symmetry, hydration and secondary structure of the legumin from Vicia faba in solution. Biochimica et Biophysica Acta 784 (1984) 140-146
33. Plumb G.W., Carr H.J., Newby V.K., and Lambert N.A. Study of trypsinolysis of pea 11 S globulin. Biochimica et Biophysica Acta 999 (1989) 281-288
34. Sanches-Ruiz J.M., Lopez-Lacomba J.L., Cortijo M., and Mateo P.L. Differential scanning calorimetry of the thermal denaturation of thermolysin. Biochemistry 27 (1988) 1648-1652
35. Schoenberg M.D., and Moore R.D. The conformation of hyaluronic acid and chondroitin sulfate C: the metachromatic reaction. Biochimica et Biophysica Acta 83 (1964) 42-51
36. Schwenke K.D., Dudek S., Seifert A., Mothes R., and Staatz A. Isolation of faba bean legumin - a comparative study of various methods. Nahrung 38 (1994) 559-567
37. Schwenke K.D., Knopfe C., Seifert A., Gornitz E., and Zirwer D. Acetylation of faba bean legumin: conformational changes and aggregation. Journal of the Science of Food and Agriculture 81 (2000) 126-134
38. Serov A.V., AntonovYu A., and Tolstoguzov V.B. Isolation of lactic whey proteins in the form of complexes with apple pectin. Nahrung 29 1 (1985) 19-30
39. Slootmaekers D., Dijk J.A.P.P., Varkevisser F.A., Bloys van Treslong C.J., and Reynaers H. Molecular characterisation of κ- and λ-carrageenan by gel permeation chromatography, light scattering, sedimentation analysis and osmometry. Biophysical Chemistry 41 (1991) 51-59
40. Snoeren, T. H. M. (1976). Kappa-carrageenan. A study on its physico-chemical properties, sol-gel transition and interaction with milk proteins. PhD thesis, University of Wageningen, 102 pp.
41. Snoeren T.H.M., Payens T.A.J., Jevnink J., and Both P. Electrostatic interaction between kappa-carrageenan and kappa-casein. Milchwissenschaft 30 (1975) 393-395
42. Strickland E.H. Aromatic contributions to circular dichroism spectra of proteins. Critical Reviews Biochemistry 2 (1974) 113-175
43. Sturtevant J.M. Biochemical applications of differential scanning calorimetry. Annual Review of Physical Chemistry 38 (1987) 463-488
44. Tolstoguzov V.B. In: Hill S.E., Ledward D.A., and Mitchel J.R. (Eds). Functional properties of food macromolecules (1998), Aspen Publishers Inc., Gaithersburg, MD
45. Velicelebi G., and Sturtevant J. Thermodynamics of the denaturation of lysozyme in alcohol-water mixtures. Biochemistry 18 7 (1979) 1180-1186
46. Vreeman H.J., Snoeren T.H.M., and Payens T.A.J. Physicochemical investigation of k-carrageenan in the random state. Biopolymers 19 (1980) 1357-1374
47. Yamakawa H. Modern theory of polymer solutions (1971), Harper & Row, New York
48. Zhang G., Foegeding E.A., and Hardin C. Effect of sulfated polysaccharides on heat-induced structural changes in ß-lactoglobulin. Journal of Agricultural and Food Chemistry 52 (2004) 3975-3981
49. Zirwer D., Gast K., Welfle H., Schlesier B., and Schwenke K.D. Secondary structure of globulins from plant seeds: a re-evaluation from circular dichroism measurements. International Journal of Biological Macromolecules 7 (1985) 105-108