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Succinylation Improves the Thermal Stability of Egg White Proteins

Succinylation can improve the thermal stability of various proteins. In this study, succinylated egg white protein (SEWP) samples with different succinylation degrees were prepared by adding various succinic anhydride additives to egg white protein (EWP). The thermal stability of SEWP and the confor...

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Detalles Bibliográficos
Autores principales: He, Dabo, Lv, Ying, Tong, Qigen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6832609/
https://www.ncbi.nlm.nih.gov/pubmed/31640198
http://dx.doi.org/10.3390/molecules24203783
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author He, Dabo
Lv, Ying
Tong, Qigen
author_facet He, Dabo
Lv, Ying
Tong, Qigen
author_sort He, Dabo
collection PubMed
description Succinylation can improve the thermal stability of various proteins. In this study, succinylated egg white protein (SEWP) samples with different succinylation degrees were prepared by adding various succinic anhydride additives to egg white protein (EWP). The thermal stability of SEWP and the conformational structure under various succinylation degrees were investigated. With the increase in succinylation degree, the turbidity of heated SEWP solution (90 °C for 30 min) markedly declined. The heated SEWP solution with high succinylation degree (37.63%, 66.57%, and 72.37%) was transparent. Moreover, the result of differential scanning calorimetry confirmed that the thermal stability of succinylated EWP increased. The results of intrinsic fluorescence spectra and Fourier-transform infrared spectroscopy illustrate that succinylation changed the conformational structure of EWP. Succinylation increased the electrostatic repulsion and decreased the surface hydrophobicity, and it changed the aggregation morphology of EWP. Cross-linked spherical aggregates of low succinylation degree transformed to thready aggregates of a high succinylation degree. Thus, succinylation improved the thermal stability of EWP.
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spelling pubmed-68326092019-11-25 Succinylation Improves the Thermal Stability of Egg White Proteins He, Dabo Lv, Ying Tong, Qigen Molecules Article Succinylation can improve the thermal stability of various proteins. In this study, succinylated egg white protein (SEWP) samples with different succinylation degrees were prepared by adding various succinic anhydride additives to egg white protein (EWP). The thermal stability of SEWP and the conformational structure under various succinylation degrees were investigated. With the increase in succinylation degree, the turbidity of heated SEWP solution (90 °C for 30 min) markedly declined. The heated SEWP solution with high succinylation degree (37.63%, 66.57%, and 72.37%) was transparent. Moreover, the result of differential scanning calorimetry confirmed that the thermal stability of succinylated EWP increased. The results of intrinsic fluorescence spectra and Fourier-transform infrared spectroscopy illustrate that succinylation changed the conformational structure of EWP. Succinylation increased the electrostatic repulsion and decreased the surface hydrophobicity, and it changed the aggregation morphology of EWP. Cross-linked spherical aggregates of low succinylation degree transformed to thready aggregates of a high succinylation degree. Thus, succinylation improved the thermal stability of EWP. MDPI 2019-10-21 /pmc/articles/PMC6832609/ /pubmed/31640198 http://dx.doi.org/10.3390/molecules24203783 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
He, Dabo
Lv, Ying
Tong, Qigen
Succinylation Improves the Thermal Stability of Egg White Proteins
title Succinylation Improves the Thermal Stability of Egg White Proteins
title_full Succinylation Improves the Thermal Stability of Egg White Proteins
title_fullStr Succinylation Improves the Thermal Stability of Egg White Proteins
title_full_unstemmed Succinylation Improves the Thermal Stability of Egg White Proteins
title_short Succinylation Improves the Thermal Stability of Egg White Proteins
title_sort succinylation improves the thermal stability of egg white proteins
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6832609/
https://www.ncbi.nlm.nih.gov/pubmed/31640198
http://dx.doi.org/10.3390/molecules24203783
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