Characterization of Maillard-type lysozyme-galactomannan conjugate having immune-enhancing effects
DC Field | Value | Language |
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dc.contributor.author | Yang, Jae-Eon | - |
dc.contributor.author | Chun, Su-Hyun | - |
dc.contributor.author | Kim, Ha Hyung | - |
dc.contributor.author | Choi, Hee-Don | - |
dc.contributor.author | Lee, Kwang-Won | - |
dc.date.available | 2019-03-08T08:36:54Z | - |
dc.date.issued | 2017-07 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.issn | 1873-7072 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/4213 | - |
dc.description.abstract | 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. | - |
dc.format.extent | 9 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.title | Characterization of Maillard-type lysozyme-galactomannan conjugate having immune-enhancing effects | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.foodchem.2017.01.076 | - |
dc.identifier.bibliographicCitation | FOOD CHEMISTRY, v.227, pp 149 - 157 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000396957100020 | - |
dc.identifier.scopusid | 2-s2.0-85010417482 | - |
dc.citation.endPage | 157 | - |
dc.citation.startPage | 149 | - |
dc.citation.title | FOOD CHEMISTRY | - |
dc.citation.volume | 227 | - |
dc.type.docType | Article | - |
dc.publisher.location | 영국 | - |
dc.subject.keywordAuthor | Maillard reaction | - |
dc.subject.keywordAuthor | Galactomannan | - |
dc.subject.keywordAuthor | Lysozyme | - |
dc.subject.keywordAuthor | Conjugate | - |
dc.subject.keywordAuthor | Peptide | - |
dc.subject.keywordPlus | IONIZATION MASS-SPECTROMETRY | - |
dc.subject.keywordPlus | EMULSIFYING PROPERTIES | - |
dc.subject.keywordPlus | POLYSACCHARIDE CONJUGATE | - |
dc.subject.keywordPlus | FUNCTIONAL-PROPERTIES | - |
dc.subject.keywordPlus | DEXTRAN CONJUGATE | - |
dc.subject.keywordPlus | ALPHA-LACTALBUMIN | - |
dc.subject.keywordPlus | REACTION-PRODUCTS | - |
dc.subject.keywordPlus | GLYCATION | - |
dc.subject.keywordPlus | PROTEINS | - |
dc.subject.keywordPlus | WHEY | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalResearchArea | Nutrition & Dietetics | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Nutrition & Dietetics | - |
dc.description.journalRegisteredClass | sci | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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