Effect of carbohydrates and polyols on amide content and protein fragmentation in a lactoglobulin preparation

Autor:	E. A. Yagovkin, A. I. Lukash, I. A. Sorokina, B. F. Vachaev, A. A. Sinichkin, M. Yu. Bibov
Rok vydání:	2005
Předmět:	Chromatography food and beverages Fructose Biological activity Applied Microbiology and Biotechnology Biochemistry Glutamine chemistry.chemical_compound Ultrafiltration (renal) Membrane chemistry Amide Sorbitol Asparagine
Zdroj:	Applied Biochemistry and Microbiology. 41:24-28
ISSN:	1608-3024 0003-6838
DOI:	10.1007/s10438-005-0005-9
Popis:	Certain carbohydrates and polyols are used at various stages of the production of immunobiological preparations as stabilizers of biological activity, particularly in the production of lactoglobulin (against opportunistic pathogens) using membrane ultrafiltration. This study concerns the effect of these substances on changes in the amide content in proteins of this lactoglobulin. Lactoglobulin was incubated in near-physiological (0.9% NaCl, pH 5.5) 10% solutions of glucose, fructose, and sorbitol at 4 and 35°C for 7, 14, and 28 days. A lactoglobulin solution in 0.9% NaCl, pH 5.5, was used as the control. All substances studied suppressed the reduction of the amide group content of asparagine and, in contrast, increased the rate of amide group removal from glutamine residues in proteins of lactoglobulin preparations.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::10f62ff3ebb2c1e81d255f8b943e871d https://doi.org/10.1007/s10438-005-0005-9 Zobrazit plný text záznamu Plný text ve formátu PDF