Novel lysozyme–mannooligosaccharide conjugate with improved antimicrobial activity: preparation and characterization

Ren, Yuting; Zhao, Yuan; Wu, Yuehui; Ma, Qiongqiong; Qiu, Zhijun; Zhang, Bin

doi:10.1007/s11694-020-00499-w

Cited by 3 publications

(2 citation statements)

References 51 publications

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“…The Fourier-transform infrared (FTIR) spectra were recorded according to the method described by Ren et al 23 Briefly, 10 mg of sample was mixed with 1 g of dried potassium bromide (KBr) and compressed to form transparent tablets. The FTIR spectra were recorded on a FTIR spectrophotometer (IS10; Nicolet, Madison, WI, USA) at 4000-400 cm −1 with a resolution of 4 cm −1 for 32 scans.…”

Section: Fourier-transform Infrared (Ftir) Spectroscopymentioning

confidence: 92%

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Changes in partial properties of glycosylated egg white powder during storage

Zhang

Chang

et al. 2022

J Sci Food Agric

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BACKGROUND: Glycosylation is an effective method to modify protein. However, there is a lack of research on the property changes of glycosylated protein during storage. In the present study, the changes in the physicochemical, functional, and structural properties of xylo-oligosaccharide (XOS) glycosylated egg white powder (EWP) (XOS-EWP conjugates) prepared with different glycosylation conditions (XOS/EWP ratio and reaction time) were investigated when stored at 25 °C and 60% relative humidity.RESULTS: In the 12 weeks of storage, the degree of grafting, browning, and the formation of Maillard reaction products of XOS-EWP conjugates increased. The increase in XOS/EWP ratio and reaction time led to an increase in protein aggregation, though a decrease in solubility, due to increased degree of glycosylation and structural changes. Furthermore, improved gel hardness of XOS-EWP conjugates deteriorated, while improved emulsification ability was kept stable during storage. For the sample with a lower XOS/EWP ratio and reaction time, the gel hardness and emulsifying properties underwent little or no deterioration even improving during storage. The results could be attributed to the limited degree of glycosylation, further unfolding of the protein structure, increased surface hydrophobicity of protein, and improved thermal characteristics. CONCLUSION: During storage, the Maillard reaction would continue to occur in the glycosylated EWP, further affecting the performance of modified EWP. Modified EWP prepared under different glycosylation conditions performed differently during storage. Modified EWP with a larger XOS/EWP ratio and reaction time meant it was harder to maintain good performance. Modified EWP with a smaller XOS/EWP ratio and reaction time changed significantly to better performances.

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Section: Fourier-transform Infrared (Ftir) Spectroscopymentioning

confidence: 92%

“…The Fourier‐transform infrared (FTIR) spectra were recorded according to the method described by Ren et al 23 . Briefly, 10 mg of sample was mixed with 1 g of dried potassium bromide (KBr) and compressed to form transparent tablets.…”

Section: Methodsmentioning

confidence: 99%

Changes in partial properties of glycosylated egg white powder during storage

Zhang

Chang

et al. 2022

J Sci Food Agric

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Preservation properties of eugenol and its compound on seasoned Lateolabrax japonicus fillets

Ding

Wang

et al. 2022

Food Measure

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The synthesis, biological activities and applications of protein–polysaccharide conjugates in food system: a review

Zhang

Wang

Qin

et al. 2023

Food Quality and Safety

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Proteins are important ingredients in the food industry for their excellent nutritional, functional and biological properties, while the application is limited by their sensitivity to environmental stresses like high temperature, pH changes and ionic strength. The Maillard reaction and transglutaminase-catalyzed glycosylation are the two main effective glycosylation ways to improve the stability and biological properties of proteins by mainly attaching monosaccharides or disaccharides to proteins, while protein-polysaccharide conjugates with superior functional properties are rarely discussed. Therefore, the present study reviews current state of the synthesis, biological activities and applications in food system of protein-polysaccharide conjugates formed via the Maillard reaction and transglutaminase-catalyzed glycosylation. The biological activities including antioxidant, antimicrobial and immunomodulatory activities of proteins are improved after glycosylation, and the formed protein-polysaccharide conjugates can be applied to stabilize emulsions or deliver bioactive compounds in foods. The bioactivities produced at precisely controlled glycosylation conditions would make protein-polysaccharide conjugates a promising application in foods with healthy properties.

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Novel lysozyme–mannooligosaccharide conjugate with improved antimicrobial activity: preparation and characterization

Cited by 3 publications

References 51 publications

Changes in partial properties of glycosylated egg white powder during storage

Changes in partial properties of glycosylated egg white powder during storage

Preservation properties of eugenol and its compound on seasoned Lateolabrax japonicus fillets

The synthesis, biological activities and applications of protein–polysaccharide conjugates in food system: a review

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