Chitosan-Soyprotein Interaction as Determined by Thermal Unfolding Experiments
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概要
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Chitosan interaction with soybean β-conglycinin β3 was investigated by thermal unfolding experiments using CD spectroscopy. The negative ellipticity of the protein was enhanced with rising solution temperature. The transition temperature of thermal unfolding of the protein (Tm) was 63.4 °C at pH 3.0 (0.15 M KCl). When chitosan was added to the protein solution, the Tm value was elevated by 7.7 °C, whereas the Tm elevation upon addition of chitosan hexamer (GlcN)6 was 2.2 °C. These carbohydrates appear to interact with the protein stabilizing the protein structure, and the interaction ability could be evaluated from the Tm elevation. Similar experiments were conducted at various pHs from 2.0 to 3.5, and the Tm elevation was found to be enhanced in the higher pH region. We conclude that chitosan interacts with β-conglycinin through electrostatic interactions between the positive charges of the chitosan polysaccharide and the negative charges of the protein surface.
- 社団法人 日本農芸化学会の論文
- 2006-07-23
著者
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Fukamizo Tamo
Department Of Advanced Bioscience Kinki University
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Morita Kazuhisa
Department Of Advanced Bioscience Kinki University
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TAKEUCHI Tomoko
Department of Medicinal Pharmacology, Okayama University Graduate School of Medicine, Dentistry and
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Takeuchi Tomoko
Department Of Advanced Bioscience Kinki University
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SAITO Tsutomu
Food Science Research Institute, Tsukuba R&D Center, Fuji Oil Co., Ltd.
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KUGIMIYA Wataru
Food Science Research Institute, Tsukuba R&D Center, Fuji Oil Co., Ltd.
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Kugimiya Wataru
Food Science Research Institute Tsukuba R&d Center Fuji Oil Co. Ltd.
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Saito Tsutomu
Food Science Research Institute Tsukuba R&d Center Fuji Oil Co. Ltd.
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Fukamizo Tamo
Department Of Advanced Bioscience Faculty Of Agriculture Kinki University
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