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Characterisation of bovine serum albumin-fucoidan conjugates prepared via the Maillard reaction

Title
Characterisation of bovine serum albumin-fucoidan conjugates prepared via the Maillard reaction
Author
신원선
Keywords
Bovine serum albumin; Fucoidan; Maillard reaction; Molten globule state
Issue Date
2015-04
Publisher
ELSEVIER SCI LTD
Citation
FOOD CHEMISTRY, v. 173, Page. 1-6
Abstract
Bovine serum albumin (BSA)-fucoidan conjugates were prepared by the Maillard reaction (60 degrees C and 79% relative humidity for 96 h), and were then identified by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and size-exclusion chromatography (SEC). Molecular characteristics of the BSA-fucoidan conjugates were investigated, using atomic force microscopy (AFM), dynamic light scattering (DLS), fluorescence spectroscopy, and circular dichroism spectroscopy. SDS-PAGE patterns provided evidence for the covalent bonding between BSA and fucoidan. SEC profiles showed that about 1.5-2.0 tool of fucoidan were covalently linked to 1 mol of BSA, resulting in high-molecular-weight compositions (conjugates). AFM images and DLS results indicated that most particles in the conjugates were nanostructured and more spherical than those of a regular BSA-fucoidan mixture. The fluorescence intensity and maximum emission wavelength of the conjugates together revealed that the BSA molecules had converted from an ordered conformation into a partially folded molten globule state. (C) 2014 Elsevier Ltd. All rights reserved.
URI
http://www.sciencedirect.com/science/article/pii/S0308814614015568
ISSN
0308-8146; 1873-7072
DOI
10.1016/j.foodchem.2014.09.167
Appears in Collections:
COLLEGE OF HUMAN ECOLOGY[S](생활과학대학) > FOOD & NUTRITION(식품영양학과) > Articles
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