期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 92, 期 -, 页码 600-606出版社
ELSEVIER
DOI: 10.1016/j.ijbiomac.2016.07.068
关键词
Lysozyme; Storage; Structure
资金
- National Natural Science Foundation of China [31571784]
- Special Fund for Agro-scientific Research in the Public Interest [201303084]
- Fundamental Research Funds for the Central Universities [2015BQ042]
The changes of lysozyme structure during egg storage were investigated by Fluorescence spectroscopy, Circular Dichroism spectroscopy and Fourier Transform-Raman spectroscopy, and the relationships between lysozyme properties (enzyme activity, emulsibility and foamability) and secondary structure were also discussed. During the storage, the percentages of alpha-helix and beta-turn declined, conversely the beta-sheet and random coil increased, the polarity of microenvironment around tryptophan residue gradually decreased. The results suggested that the conformation of lysozyme became more flexible during egg storage. Lysozyme activity was decreased but ESI and FA of lysozyme rose up with the storage duration. Correlation analysis revealed that second structure of lysozyme significantly affected lysozyme properties during egg storage. These findings would certainly be useful for further study of food storage and production. (C) 2016 Elsevier B.V. All rights reserved.
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