Laccase mediated conjugation of heat treated β-lactoglobulin and sugar beet pectin

Carbohydrate Polymers

Volumn 89, Issue 4, 2012, Pages 1244-1249

  Jung, Jiyoung ^a   Wicker, Louise ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Lactoglobulin; Conjugation; Laccase; Solubility; Sugar beet pectin

Indexed keywords

ABSORBANCES; CONJUGATION; FERULIC ACIDS; IMPROVED SOLUBILITY; ISO-ELECTRIC POINTS; LACCASES; LACTOGLOBULIN; MULTIANGLE LASER LIGHT SCATTERING; OXIDATIVE ENZYMES; PEAK POSITION; PH VALUE; UV DETECTION;

AMINO ACIDS; DISPERSIONS; REFRACTIVE INDEX; SOLUBILITY;

SUGAR BEETS;

BETA VULGARIS SUBSP. VULGARIS;

LACCASE; LACTOGLOBULIN; PECTIN;

BEET; CHEMISTRY; HEAT; SOLUBILITY;

BETA VULGARIS; HOT TEMPERATURE; LACCASE; LACTOGLOBULINS; PECTINS; SOLUBILITY;

EID: 84861593926     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.04.028     Document Type: Article

References (45)

1. C.G. Boeriu, G. Oudgenoeg, W.T.J. Spekking, L.B.J.M. Berendsen, L. Vancon, and H. Boumans Horseradish peroxidase-catalyzed cross-linking of feruloylated arabinoxylans with casein Journal of Agricultural and Food Chemistry 52 21 2004 6633 6639
2. R. Cai, and S.D. Arntfield Thermal gelation in relation to binding of bovine serum albumin polysaccharide systems Journal of Food Science 62 6 1997 1129 1134
3. B.C. Chen, D.J. McClements, D.A. Gray, and E.A. Decker Stabilization of soybean oil bodies by enzyme (laccase) cross-linking of adsorbed beet pectin coatings Journal of Agricultural and Food Chemistry 58 16 2010 9259 9265
4. T.H. Chen, R. Vazquez-Duhalt, C.F. Wu, W.E. Bentley, and G.F. Payne Combinatorial screening for enzyme-mediated coupling. Tyrosinase-catalyzed coupling to create protein-chitosan conjugates Biomacromolecules 2 2 2001 456 462
5. F.i Chevalier, J.-M. Chobert, Y. Popineau, M.G. Nicolas, and T. Haertl Improvement of functional properties of beta-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar International Dairy Journal 11 3 2001 145 152
6. C.L. Cooper, P.L. Dubin, A.B. Kayitmazer, and S. Turksen Polyelectrolyte-protein complexes Current Opinion in Colloid & Interface Science 10 1-2 2005 52 78
7. E. Dickinson, and V.B. Galazka Emulsion stabilization by ionic and covalent complexes of β-lactoglobulin with polysaccharides Food Hydrocolloids 5 1991 281 296
8. 2+-independent microbial transglutaminase from Streptomyces lydicus Food Hydrocolloids 11 1 1997 19 25
9. M. Faergemand, J. Otte, and K.B. Qvist Cross-linking of whey proteins by enzymatic oxidation Journal of Agricultural and Food Chemistry 46 4 1998 1326 1333
10. J. Flanagan, and H. Singh Conjugation of sodium caseinate and gum arabic catalyzed by transglutaminase Journal of Agricultural and Food Chemistry 54 19 2006 7305 7310
11. J.E. Fork, and J.S. Finlayson ε-(γ-glutamyl) lysine cross-link and the catalytic role of transglutaminase Advances in Protein Chemistry 31 1977 2 120
12. L. Gianfreda, F. Xu, and J.-M. Bollag Laccases: A useful group of oxidoreductive enzymes Bioremediation Journal 3 1999 1 25
13. M. Goldberg, R. Langer, and X.Q. Jia Nanostructured materials for applications in drug delivery and tissue engineering Journal of Biomaterials Science-Polymer Edition 18 3 2007 241 268
14. A.J. Gross, and I.W. Sizer Oxidation of tyramine, tyrosine, and related compounds by peroxidase Journal of Biological Chemistry 234 6 1959 1611 1614
15. D. Guzey, and D.J. McClements Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes Journal of Agricultural and Food Chemistry 55 2 2007 475 485
16. S.S.M. Hassan New spectrophotometric method for simultaneous determination of tryptophan and tyrosine Analytical Chemistry 47 8 1975 1429 1432
17. M. Hattori, Y. Okada, and K. Takahashi Functional changes in beta-lactoglobulin upon conjugation with carboxymethyl cyclodextrin Journal of Agricultural and Food Chemistry 48 9 2000 3789 3794
18. T. Ikeuchi, T. Aoki, T. Yoshida, K. Takahashi, and M. Hattori Functional improvements to beta-lactoglobulin by preparing an edible conjugate with cationic saccharide using microbial mransglutaminase (MTGase) Bioscience Biotechnology and Biochemistry 72 5 2008 1227 1234
19. J. James, and B.K. Simpson Application of enzymes in food processing Critical Reviews in Food Science and Nutrition 36 5 1996 437 463
20. O.G. Jones, E.A. Decker, and D.J. McClements Formation of biopolymer particles by thermal treatment of [beta]-lactoglobulin-pectin complexes Food Hydrocolloids 23 5 2009 1312 1321
21. L. Jourdain, M.E. Leser, C. Schmitt, M. Michel, and E. Dickinson Stability of emulsions containing sodium caseinate and dextran sulfate: Relationship to complexation in solution Food Hydrocolloids 22 4 2008 647 659
22. J. Jung, and L. Wicker Laccase mediated conjugation of sugar beet pectin and the effect on emulsion stability Food Hydrocolloids 28 1 2012 168 173
23. Jung, J., & Wicker, L. (2012b). Laccase modification of β-lactoglobulin and interaction with sugar beet pectin (submitted for publication).
24. Jung, J., & Wicker, L. The study of conformational changes in β-lactoglobulin upon heating and laccase, and laccase catalyzed conjugation of β-lactoglobulin and sugar beet pectin. Food Research International (submitted for publication).
25. A. Kato Industrial applications of Maillard-type protein-polysaccharide conjugates Food Science and Technology Research 8 3 2002 193 199
26. A. Kato, T. Wada, K. Kobayashi, K. Seguro, and M. Motoki Ovomucin food protein conjugates prepared through the transglutaminase reaction Agricultural and Biological Chemistry 55 4 1991 1027 1031
27. H.J Kim, S.J. Choi, W.S. Shin, and T.W. Moon Emulsifying properties of bovine serum albumin-galactomannan conjugates 51 4 2003 1049 1056
28. G.M. Kloser, and J.J. Sheuring Reliability of the reichert-meissl and polenske methods for detecting substitute fats in ice cream Journal of Dairy Science 37 6 1954 647-647
29. T. Kuuva, R. Lantto, T. Reinikainen, J. Buchert, and K. Autio Rheological properties of laccase-induced sugar beet pectin gels Food Hydrocolloids 17 5 2003 679 684
30. F. Littoz, and D.J. McClements Bio-mimetic approach to improving emulsion stability: Cross-linking adsorbed beet pectin layers using laccase Food Hydrocolloids 22 7 2008 1203 1211
31. A. Madene, M. Jacquot, J. Scher, and S. Desobry Flavour encapsulation and controlled release - A review International Journal of Food Science and Technology 41 1 2006 1 21
32. M.L Mattinen, M. Hellman, P. Permi, K. Autio, N. Kalkkinen, and J. Buchert Effect of protein structure on laccase-catalyzed protein oligomerization Journal of Agricultural and Food Chemistry 54 23 2006 8883 8890
33. M.L. Mattinen, K. Kruus, J. Buchert, J.H. Nielsen, H.J. Andersen, and C.L. Steffensen Laccase-catalyzed polymerization of tyrosine-containing peptides FEBS Journal 272 14 2005 3640 3650
34. V. Micard, and J.F. Thibault Oxidative gelation of sugar-beet pectins: Use of laccases and hydration properties of the cross-linked pectins Carbohydrate Polymers 39 3 1999 265 273
35. A. Oosterveld, G. Beldman, and A.G.J. Voragen Oxidative cross-linking of pectic polysaccharides from sugar beet pulp Carbohydrate Research 328 2 2000 199 207
36. A. Pettersson, L. Johnsson, E. Brannas, and J. Pickova Effects of rapeseed oil replacement in fish feed on lipid composition and self-selection by rainbow trout (Oncorhynchus mykiss) Aquaculture Nutrition 15 6 2009 577 586
37. S. Peyron, J. Mouecoucou, S. Fremont, C. Sanchez, and N. Gontard Effects of heat treatment and pectin addition on beta-lactoglobulin allergenicity Journal of Agricultural and Food Chemistry 54 15 2006 5643 5650
38. D. Renard, P. Robert, L. Lavenant, D. Melcion, Y. Popineau, and J. Gueguen Biopolymeric colloidal carriers for encapsulation or controlled release applications International Journal of Pharmaceutics 242 1-2 2002 163 166
39. J.P. Ride The effect of induced lignification on the resistance of wheat cell-walls to fungal degradation Physiological Plant Pathology 16 2 1980 187
40. C. Schmitt, C. Sanchez, S. Desobry-Banon, and J. Hardy Structure and technofunctional properties of protein-polysaccharide complexes: A review Critical Reviews in Food Science and Nutrition 38 8 1998 689 753
41. E. Selinheimo, P. Lampila, M.L. Mattinen, and J. Buchert Formation of protein-oligosaccharide conjugates by laccase and tyrosinase Journal of Agricultural and Food Chemistry 56 9 2008 3118 3128
42. S. Suzuki, and T. Kondo Interactions of gelatin - Acacia microcapsules with surfactants Colloids and Surfaces 4 2 1982 163 171
43. H.D.E. Tianhong Chen, L.-Q. Wu, and G.F. Payne In vitro protein-polysaccharide conjugation: Tyrosinase-catalyzed conjugation of gelatin and chitosan Biopolymers 64 6 2002 292 302
44. S. Uhrinova, M.H. Smith, G.B. Jameson, D. Uhrin, L. Sawyer, and P.N. Barlow Structural changes accompanying pH-induced dissociation of the beta-lactoglobulin dimer Biochemistry 39 13 2000 3565 3574
45. D.J. Walsh, D. Cleary, E. McCarthy, S. Murphy, and R.J. FitzGerald Modification of the nitrogen solubility properties of soy protein isolate following proteolysis and transglutaminase cross-linking Food Research International 36 7 2003 677 683