Reactions of phenolic substances with lysozyme - physicochemical characterisation and proteolytic digestion of the derivatives

Citation
Hm. Rawel et al., Reactions of phenolic substances with lysozyme - physicochemical characterisation and proteolytic digestion of the derivatives, FOOD CHEM, 72(1), 2001, pp. 59-71
Citations number
32
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
FOOD CHEMISTRY
ISSN journal
0308-8146 → ACNP
Volume
72
Issue
1
Year of publication
2001
Pages
59 - 71
Database
ISI
SICI code
0308-8146(200101)72:1<59:ROPSWL>2.0.ZU;2-1
Abstract
Lysozyme was modified by covalent attachment of selected phenolic compounds (m-, o-, p-dihydroxybenzenes, ferulic and gallic acid) at pH 9. The deriva tives formed were characterized in terms of their physicochemical and diges tion properties. The derivatization was accompanied by a reduction of lysin e and tryptophan residues. Moreover, the solubility of the derivatives decr eased over a broad pH range and the derivatization increased the hydrophobi city. The isoelectric points were shifted to lower pH values and formation of high molecular weight fractions occurred. In vitro experiments showed th at, the peptic digestion of the derivatized lysozyme was adversely affected , whereas the tryptic, chymotryptic and pancreatic hydrolysis seemed to be favoured. The lytic activity of all the resulting lysozyme derivatives was reduced. (C) 2000 Elsevier Science Ltd. Ail rights reserved.