Targeting chemical and thermal stability of ovalbumin by simulated honey sugar cocktail
Document Type
Article
Publication Date
1-1-2015
Abstract
Effect of simulated honey sugar cocktail (SHSC) on chemical and thermal stability of ovalbumin (OVA) was investigated using multiple-spectroscopic techniques. Urea-induced denaturation of OVA produced a transition, characterized by the start-, the mid- and the end-points at 3.2M, 5.9/5.6M and 8.5/8.0M urea, respectively, when studied by MRE222nm and tryptophan fluorescence measurements. Presence of 10% or 20% (w/v) SHSC in the incubation mixture shifted the transition curve towards higher urea concentration in a concentration dependent manner. A comparison of far- and near-UV CD, UV-difference, ANS fluorescence and 3-D fluorescence spectral results of native OVA and 5.9M urea-denatured OVA (U-OVA), obtained in the absence and the presence of 20% (w/v) SHSC suggested SHSC-induced stabilization of U-OVA. Furthermore, a significant shift towards higher denaturant concentration was also noticed in the GdnHCl and thermal transition curves of OVA in the presence of 20% (w/v) SHSC. Taken together, all these results suggested stabilization of OVA against chemical and thermal denaturations by SHSC.
Keywords
Chemical denaturation, Thermal denaturation, Protein stabilization, Ovalbumin, Simulated honey sugar cocktail
Divisions
InstituteofBiologicalSciences
Funders
Ministry of Higher Education, Malaysia: HIR grant (UM.C/625/1/HIR/MoE/SC/02),Postgraduate Research Grant (PG072-2013B)
Publication Title
International Journal of Biological Macromolecules
Volume
73
Publisher
Elsevier