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Characterization of the structural properties of mannoproteins isolated from selected yeast-based products upon the enzymatic treatment

机译:在酶处理时从选定酵母基分离的甘露胶质蛋白结构性质的表征

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Four types of yeast-based products (baker's yeast, brewer's yeast, Agrimos (R) and YCW-b) were subjected to Zymolyase (R) enzymatic treatment to isolate mannoproteins. In addition to their health promoting properties, yeast-based mannoproteins exhibit high emulsifying and stabilizing properties and play a crucial role in the vinification process. Upon purification, two mannoprotein populations were recovered including a high molecular weight (MP1, 36-620 kDa) composed of a variety of mannoproteins with different mannan to protein ratio (2.5-10), and a low molecular weight (MP2, 2.3-6.8 kDa) being identified as a monocomponent. alpha-(1,6) Mannanase treatment revealed the presence of alpha-(1,6) mannose linkages in the high MW MP1 population, but not in the low MW MP2 population. The isolated mannoproteins MP1 were mainly O-glycosylated. Mannoprotein structures were further characterized by 1D and 2D NMR, 7 anomeric carbons were determined in Agrimos (R) MP1, four of them have very similar chemical shifts than those of mannan standard. The proportion of alpha-(1,6) linked mannan was found to be the highest in the Agrimos (R) MP1. The thermal conformational changes of mannoproteins in both solid and liquid states were revealed by FTIR.
机译:对酵母的四种类型的酵母(面包酵母,酿造啤酒酵母,Agrimos和YCW-B)进行Zymolyase酶处理,以分离甘露甘露甘露甘露烷。除了健康促进性能外,基于酵母的甘露甘露甘露蛋白还表现出高乳化和稳定性,并在润滑过程中发挥至关重要的作用。纯化后,回收两种甘露甘露甘露蛋白群,包括由多种甘露蛋白酶组成的高分子量(MP1,36-620kDa),其与蛋白质比(2.5-10)和低分子量(MP2,2.3-6.8 KDA)被识别为单一组分。 α-(1,6)甘露酶治疗揭示了高MM MP1群体中α-(1,6)甘露糖键的存在,但不在低MW MP2群体中。分离的甘露黄蛋白MP1主要是O-糖基化。甘露黄蛋白结构进一步表征了1D和2D NMR,在AgrimosMP1中测定7个异源碳,其中四个具有比甘露甘露甘露甘露甘露甘露甘露甘露甘露甘露甘露甘露甘露群的化学换档。发现α-(1,6)连接的甘露甘露甘露甘露甘露甘露的比例是Agrimos(R)MP1中最高的。 FTIR揭示了固体和液态常态中甘露甘露素的热构象变化。

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