期刊
FOOD CHEMISTRY
卷 227, 期 -, 页码 149-157出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.01.076
关键词
Maillard reaction; Galactomannan; Lysozyme; Conjugate; Peptide
资金
- High Value-added Food Technology Development Program [111137-03-HD120]
- Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea (iPET)
- Korea Food Research Institute (Republic of Korea)
In the present study, lysozyme-galactomannan conjugate (LGC) was fractionated by ion-exchange chromatography, the immune activity of the fractions was confirmed, and a structural analysis of the glycoprotein was performed. A high-molecular-weight fraction of LGC (H-LGC), was characterized by using a method using matrix-assisted laser desorption/ionization time of flight mass spectrometry. The glycated site of H-LGC was determined to be the lysine (Lys)115 residue. In addition, about 1 mol of galactomannan (G) was linked to 1 mol of lysozyme (L) in LGC based on the binding weight ratio. Conjugation of L and G reduced the aggregation of particles, resulting in a monodispersion based on measurement of dynamic light scattering. LGC in solution showed heterogeneous shapes with a mean size of 337 nm. Therefore, we suggest that LGC improves the immune-enhancing activity as G conjugates the site of Lys115 on L, and provides higher solubility with reduced aggregation for the industrial use of LGC as a food constituent. (C) 2017 Elsevier Ltd. All rights reserved.
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