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KMID : 1160620000050020065
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Preventive Nutrition and Food Science
2000 Volume.5 No. 2 p.65 ~ p.69
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Rapid Formation of biologically Active Neoglycoprotein from Lysozyme and Xyloglucan Hydrolysates through Naturally Occurring Maillard Reaction
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Nakamura Soichiro
Saito Masayoshi
Goto Tetsuhisa
Seaki Hiroki
Ogawa Masahiro
Gotoh Masayuki
Gohya Yasuhide
Hwang Jae-Kwan
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Abstract
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Hen egg-white lysozyme was conjugated with 7~9 mers xyloglucan hydrolysates(MW-1,400) at 60℃ and 79% relative humidity for 3 days. SDS-PAGE showed that the conjugation between lysozyme and the oligosaccharide began from 1-day incubation, and three molecules of carbohydrate chains were attached to a protein molecule after 30day incubation. The enzymatic activity of lysozyme was totally conserved in the neoglycoprotein, when measured by using glycol chitin as substrate. Besides, the emulsifying properties of lysozyme were vastly improved by the conjugation with the oligosaccharide, in which emulsifying activity of the neoglycoprotein was five times higher than that of native one.
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KEYWORD
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neoglycoprotein, hen egg-white lysozyme, xyloglucan hydrolysate, Maillard reaction
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