期刊
FOOD CHEMISTRY
卷 217, 期 -, 页码 560-567出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.09.012
关键词
Deep eutectic solvents; Trehalose; Choline chloride; Physicochemical properties; Thermostability; Lysozyme
资金
- National High Technology Research and Development Program of China [2014AA093601, 2014AA093514]
- Science and Technology Planning Project of Guangdong Province [2013B051000009, 2014B020204003]
- Anton Paar (Guangzhou) Trading Co., Ltd.
In this study, the natural deep eutectic solvents (NADESs) based on trehalose and choline chloride have been prepared to enhance the protein thermostability. The results of fourier transform infrared spectroscopy and H-1 nuclear magnetic resonance spectroscopy suggested that there were intensive hydrogen-bonding interactions between trehalose and choline chloride in TCCL3-DES and TCCL3-DES75. The physicochemical properties of TCCL3-DES and TCCL3-DES75 were investigated in the temperature range of 293.15-363.15 K. Our results revealed that the thermostability of lysozyme, a model protein used in this study was dramatically increased in TCCL3-DES75, as evidenced by the disappearance of the denaturing peak from their Differential Scanning Calorimetry (DSC) traces. The results of circular dichroism (CD) experiments further demonstrated that the lysozyme in TCCL3-DES75 unfolded partially at 90 degrees C and recovered to the initial structure at 20 degrees C. The study suggests that TCCL3-DES75 might be a potential solvent for stabilizing proteins. (C) 2016 Elsevier Ltd. All rights reserved.
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