STUDIES ON THE PHYSIOCHEMICAL AND FUNCTIONAL PROPERTIES OF LYSOZYME MODIFIED WITH TRAGACANTHIN GUM

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KOSHANI R.; AMINLARI M.; NIAKOSARI M.; FARAHNAKY A.; MESBAHI GH.R.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:55 Page(s): 1-11

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Title

STUDIES ON THE PHYSIOCHEMICAL AND FUNCTIONAL PROPERTIES OF LYSOZYME MODIFIED WITH TRAGACANTHIN GUM

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Keywords

LYSOZYMEQ2

TRAGACANTHINQ2

MAILLARD REACTIONQ2

FUNCTIONAL PROPERTIESQ2

THERMAL STABILITYQ1

Abstract

In recent years, many advances have been made in improving the biocatalytic activities of enzymes. Interaction of enzymes and macromolecules have important role in stabilization of enzyme’s structure and function. LYSOZYME lyses the bacterial cell wall by splitting b (1-4) linkages between Nacetylmuramic acid and N-acetylglucosamine of the peptidoglycan in bacterial cell walls. Tragacanth is a polysaccharide obtained from exudates of the species of Astragalus. It is a very complex heterogeneous anionic polysaccharide of high molecular weight. Tragacanth consists of two main fractions: a water-insoluble component called bassorin, and a water-soluble component called TRAGACANTHIN. The aim of this investigation was to attach TRAGACANTHIN (water-soluble componen t of tragacanth) to LYSOZYME by MAILLARD REACTION. The covalent attachment of this hydrocolloid with LYSOZYME was confirmed by SDS-PAGE and ion exchange chromatography. The conjugates exhibited improved solubility, foaming and emulsion properties. In addition, THERMAL STABILITY of LYSOZYME in this conjugate was increased significantly. According to these results, attachment of LYSOZYME to TRAGACANTHIN can increase the application of this hydrocolloid as a functional component and LYSOZYME as a natural antimicrobial component in food and pharmaceutical industry.

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APA: Copy

KOSHANI, R., AMINLARI, M., NIAKOSARI, M., FARAHNAKY, A., & MESBAHI, GH.R.. (2016). STUDIES ON THE PHYSIOCHEMICAL AND FUNCTIONAL PROPERTIES OF LYSOZYME MODIFIED WITH TRAGACANTHIN GUM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(55), 1-11. SID. https://sid.ir/paper/71894/en

Vancouver: Copy

KOSHANI R., AMINLARI M., NIAKOSARI M., FARAHNAKY A., MESBAHI GH.R.. STUDIES ON THE PHYSIOCHEMICAL AND FUNCTIONAL PROPERTIES OF LYSOZYME MODIFIED WITH TRAGACANTHIN GUM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(55):1-11. Available from: https://sid.ir/paper/71894/en

IEEE: Copy

R. KOSHANI, M. AMINLARI, M. NIAKOSARI, A. FARAHNAKY, and GH.R. MESBAHI, “STUDIES ON THE PHYSIOCHEMICAL AND FUNCTIONAL PROPERTIES OF LYSOZYME MODIFIED WITH TRAGACANTHIN GUM,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 55, pp. 1–11, 2016, [Online]. Available: https://sid.ir/paper/71894/en

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