Modification of Solubility and Heat-Induced Gelation of Amaranth 11S Globulin by Protein Engineering
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- 作者：Laura Carrazco-Pe帽a ; Juan A. Osuna-Castro ; Antonio De Le贸n-Rodr铆guez ; Nobuyuki Maruyama ; Jorge F. Toro-Vazquez ; Juan A. Morales-Rueda ; Ana P. Barba de la Rosa
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2013
- 出版时间：April 10, 2013
- 年：2013
- 卷：61
- 期：14
- 页码：3509-3516
- 全文大小：405K
- 年卷期：v.61,no.14(April 10, 2013)
- ISSN：1520-5118
文摘
The primary structure of amaranth 11S globulin (Ah11S) was engineered with the aim to improve its functional properties. Four continuous methionines were inserted in variable region V, obtaining the Ah11Sr+4M construction. Changes on protein structure and surface characteristics were analyzed in silico. Solubility and heat-induced gelation of recombinant amaranth 11S proglobulin (Ah11Sr and Ah11Sr+4M) were compared with the native protein (Ah11Sn) purified from amaranth seed flour. The Ah11Sr+4 M showed the highest surface hydrophobicity, but as consequence the solubility was reduced. At low ionic strength (渭 = 0.2) and acidic pH (<4.1), the recombinant proteins Ah11Sr and Ah11Sr+4 M had the highest and lowest solubility values, respectively. All globulins samples formed gels at 90 掳C and low ionic strength, but Ah11Sn produced the weakest and Ah11Sr the strongest gels. Differential scanning calorimetry analysis under gel forming conditions revealed only exothermic transitions for all amaranth 11S globulins analyzed. In conclusion, the 3D structure analysis has revealed interesting molecular features that could explain the thermal resistance and gel forming ability of amaranth 11S globulins. The incorporation of four continuous methionines in amaranth increased the hydrophobicity, and self-supporting gels formed had intermediate hardness between Ah11Sn and Ah11Sr. These functional properties could be used in the food industry for the development of new products based on amaranth proteins.