Protein-Resistant Property of Egg White Ovomucin under Different pHs and Ionic Strengths,Journal of Agricultural and Food Chemistry

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Protein-Resistant Property of Egg White Ovomucin under Different pHs and Ionic Strengths
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-10-02 00:00:00 , DOI: 10.1021/acs.jafc.8b03905
Xiaohong Sun _{1,

2} , Jun Huang ₃ , Hongbo Zeng ₃ , Jianping Wu ₁

Affiliation

Ovomucin is a mucin-type glycoprotein accounting for 3.5% (w/w) of total egg white proteins. The purpose of the study was to explore the potential of ovomucin as a protein-resistant material. Using bovine serum albumin (BSA) as a model protein, ovomucin decreased the fluorescence intensities of the adsorbed BSA from 10.90 ± 2.18 to 0.67 ± 0.75, indicating its protein-resistant property. To understand the underlying mechanism, pure repulsive forces between ovomucin and model proteins (e.g., BSA and ovomucin) at various pHs (2.0, 6.0, and 7.2) and ionic strengths (0.1, 10, and 150 mM NaCl) were measured using a surface forces apparatus. Further studies by using atomic force microscope imaging, zeta potential, and dynamic light scattering suggested that the protein-resistant property of ovomucin was mainly attributed to strong electrostatic and steric repulsions between protein layers. This work has demonstrated that ovomucin has antifouling potential with broad applications in the areas of food processing industry and biomedical implants.

中文翻译：

不同pH和离子强度下蛋清卵粘蛋白的蛋白抗性

卵粘蛋白是粘蛋白型糖蛋白，占蛋清蛋白总量的3.5％（w / w）。该研究的目的是探索卵粘蛋白作为抗蛋白材料的潜力。使用牛血清白蛋白（BSA）作为模型蛋白，卵粘蛋白将吸附的BSA的荧光强度从10.90±2.18降低到0.67±0.75，表明其蛋白抗性。为了解其潜在机理，使用表面测量了在各种pH（2.0、6.0和7.2）和离子强度（0.1、10和150 mM NaCl）下卵粘蛋白与模型蛋白（例如BSA和卵粘蛋白）之间的纯排斥力。部队仪器。使用原子力显微镜成像，ζ电位，动态光散射表明卵粘蛋白的抗蛋白特性主要归因于蛋白层之间的强静电和位阻。这项工作表明，卵粘蛋白具有防污潜力，在食品加工业和生物医学植入物领域具有广泛的应用。

更新日期：2018-10-02

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