Document Detail


Effect of high pressure treatment on ovotransferrin.
MedLine Citation:
PMID:  22980798     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
High pressure processing of ovotransferrin was carried out to study the structural and physiochemical changes of ovotransferrin under various pressure levels. At pH 8 and pressures higher than 200MPa, a decrease in total sulfhydryl groups and an increase in surface hydrophobicity were observed along with a partial aggregation. A gradual shift of denaturation peak towards higher temperature was noticed up to 500MPa, leading to a total loss of the enthalpy of denaturation at pressures of 600 and 700MPa, where a significant decrease in intrinsic fluorescence was also observed. At pH 3, the ovotransferrin adopted a molten globule state, associated with a significant increase in surface hydrophobicity and reactive sulfhydryl content; structurally, no clear denaturation peaks in differential scanning calorimetry (DSC) were detected at any level of pressure treatment whereas a noticeable decrease in intrinsic fluorescence was evidenced up to 600MPa and then increased at 700MPa pressure treatment. Fourier transform infrared spectroscopy (FT-IR) revealed that the conformational structure were changed from helices, sheets, turns, and aggregated strand to mostly intermolecular β-sheets or aggregated strands at pH 8 at 200MPa but switched back to original structure at higher pressures.
Authors:
Alexandra Acero-Lopez; Aman Ullah; Marina Offengenden; Stephanie Jung; Jianping Wu
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Publication Detail:
Type:  Journal Article     Date:  2012-07-25
Journal Detail:
Title:  Food chemistry     Volume:  135     ISSN:  0308-8146     ISO Abbreviation:  Food Chem     Publication Date:  2012 Dec 
Date Detail:
Created Date:  2012-09-17     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7702639     Medline TA:  Food Chem     Country:  England    
Other Details:
Languages:  eng     Pagination:  2245-52     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Affiliation:
Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada, T6G 2P5.
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