The impact of N-glycosylation on conformation and stability of immunoglobulin Y from egg yolk

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• 作者：Long Sheng ; Zhenjiao He ; Jiahui Chen ; Yaofa Liu ; Meihu Ma ; Zhaoxia Cai ; ^{caizhaoxia@mail.hzau.edu.cn}
• 关键词：Immunoglobulin Y ; N-glycosylation ; Conformation
• 刊名：International Journal of Biological Macromolecules
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：96
• 期：Complete
• 页码：129-136
• 全文大小：1946 K
• 卷排序：96

文摘

IgY molecule became more flexible and disordered after removal of N-glycan. Trp residues of IgY were buried in more hydrophobic environment after enzymolysis. Storage stability of IgY reduced after deglycosylation based on SEC-HPLC analysis. Deglycosylated IgY exhibited less resistance to GdnHCl-induced unfolding. After deglycosylation, IgY was more sensitive to pepsin.