The presence of heat-stable conformers of ovalbumin affects properties of thermally formed aggregates

Protein Engineering
Jolan de Groot, Harmen H J de Jongh

Abstract

The aim of this work was to study the effect of the formation of more heat-stable conformers of chicken egg ovalbumin during incubation at basic pH (9.9) and elevated temperature (55 degrees C) on the protein aggregation properties at neutral pH. Native ovalbumin (N-OVA) is converted on the hours time-scale into more heat-stable forms denoted I- (intermediate) and S-OVA, that have denaturation temperatures 4.8 and 8.4 degrees C, respectively, higher than that of N-OVA. The conversions most likely proceed via I-OVA, but direct conversion of N-OVA into S-OVA with slower kinetics can not be excluded. It is demonstrated that both I- and S-OVA have similar denaturation characteristics to N-OVA, except that higher temperatures are required for denaturation. The presence of even small contributions of I-OVA does, however, reduce the Stokes radius of the aggregates formed upon heat treatment of the material at 90 degrees C about 2-fold. This affects the gel network formation considerably. Since many (commercial) preparations of ovalbumin contain varying contributions of the more heat-stable forms mentioned, proper characterization or standardization of the isolation procedure of the material is essential to control or predict the indus...Continue Reading

Citations

Aug 13, 2005·The Protein Journal·Motonori KudouMasahiro Takagi
Oct 31, 2012·The British Journal of Nutrition·Juliet A GerrardNigel G Larsen
Aug 19, 2011·Journal of Agricultural and Food Chemistry·Rodrigo Jiménez-SaizRosina López-Fandiño
Dec 8, 2006·Bioscience, Biotechnology, and Biochemistry·Yuanxia SunKen Izumori
Dec 13, 2006·Biotechnology and Bioengineering·Jolan de GrootHarmen H J de Jongh
Jul 4, 2015·Journal of Fluorescence·Alagarsamy MathavanSeenivasan Rajagopal
Feb 26, 2013·Pharmaceutical Development and Technology·Elsa E EtzlJulia Engert
Jun 13, 2006·Journal of Biochemical and Biophysical Methods·Laura RiihimäkiPia Vuorela
Oct 15, 2014·Journal of Agricultural and Food Chemistry·Anneke H MartinGovardus A H de Jong
Aug 7, 2021·Comprehensive Reviews in Food Science and Food Safety·Zuhaib F BhatHina F Bhat
Apr 7, 2020·Analytical Chemistry·Shakila H Peli ThanthriThomas H Linz

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