Cover Image

Targeting chemical and thermal stability of ovalbumin by simulated honey sugar cocktail

Effect of simulated honey sugar cocktail (SHSC) on chemical and thermal stability of ovalbumin (OVA) was investigated using multiple-spectroscopic techniques. Urea-induced denaturation of OVA produced a transition, characterized by the start-, the mid- and the end-points at 3.2M, 5.9/5.6M and 8.5/8....

Full description

Saved in:
Bibliographic Details
Main Authors: Wong, Y.H., Kadir, H.A., Tayyab, S.
Format: Article
Published: Elsevier 2015
Subjects:
Q Science (General)
QH Natural history
Online Access:http://eprints.um.edu.my/19432/
http://dx.doi.org/10.1016/j.ijbiomac.2014.11.015
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.um.eprints.19432
record_format eprints
spelling my.um.eprints.194322018-09-26T07:45:40Z http://eprints.um.edu.my/19432/ Targeting chemical and thermal stability of ovalbumin by simulated honey sugar cocktail Wong, Y.H. Kadir, H.A. Tayyab, S. Q Science (General) QH Natural history Effect of simulated honey sugar cocktail (SHSC) on chemical and thermal stability of ovalbumin (OVA) was investigated using multiple-spectroscopic techniques. Urea-induced denaturation of OVA produced a transition, characterized by the start-, the mid- and the end-points at 3.2M, 5.9/5.6M and 8.5/8.0M urea, respectively, when studied by MRE222nm and tryptophan fluorescence measurements. Presence of 10% or 20% (w/v) SHSC in the incubation mixture shifted the transition curve towards higher urea concentration in a concentration dependent manner. A comparison of far- and near-UV CD, UV-difference, ANS fluorescence and 3-D fluorescence spectral results of native OVA and 5.9M urea-denatured OVA (U-OVA), obtained in the absence and the presence of 20% (w/v) SHSC suggested SHSC-induced stabilization of U-OVA. Furthermore, a significant shift towards higher denaturant concentration was also noticed in the GdnHCl and thermal transition curves of OVA in the presence of 20% (w/v) SHSC. Taken together, all these results suggested stabilization of OVA against chemical and thermal denaturations by SHSC. Elsevier 2015 Article PeerReviewed Wong, Y.H. and Kadir, H.A. and Tayyab, S. (2015) Targeting chemical and thermal stability of ovalbumin by simulated honey sugar cocktail. International Journal of Biological Macromolecules, 73. pp. 207-214. ISSN 0141-8130 http://dx.doi.org/10.1016/j.ijbiomac.2014.11.015 doi:10.1016/j.ijbiomac.2014.11.015
institution Universiti Malaya
building UM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaya
content_source UM Research Repository
url_provider http://eprints.um.edu.my/
topic Q Science (General)
QH Natural history
spellingShingle Q Science (General)
QH Natural history
Wong, Y.H.
Kadir, H.A.
Tayyab, S.
Targeting chemical and thermal stability of ovalbumin by simulated honey sugar cocktail
description Effect of simulated honey sugar cocktail (SHSC) on chemical and thermal stability of ovalbumin (OVA) was investigated using multiple-spectroscopic techniques. Urea-induced denaturation of OVA produced a transition, characterized by the start-, the mid- and the end-points at 3.2M, 5.9/5.6M and 8.5/8.0M urea, respectively, when studied by MRE222nm and tryptophan fluorescence measurements. Presence of 10% or 20% (w/v) SHSC in the incubation mixture shifted the transition curve towards higher urea concentration in a concentration dependent manner. A comparison of far- and near-UV CD, UV-difference, ANS fluorescence and 3-D fluorescence spectral results of native OVA and 5.9M urea-denatured OVA (U-OVA), obtained in the absence and the presence of 20% (w/v) SHSC suggested SHSC-induced stabilization of U-OVA. Furthermore, a significant shift towards higher denaturant concentration was also noticed in the GdnHCl and thermal transition curves of OVA in the presence of 20% (w/v) SHSC. Taken together, all these results suggested stabilization of OVA against chemical and thermal denaturations by SHSC.
format Article
author Wong, Y.H.
Kadir, H.A.
Tayyab, S.
author_facet Wong, Y.H.
Kadir, H.A.
Tayyab, S.
author_sort Wong, Y.H.
title Targeting chemical and thermal stability of ovalbumin by simulated honey sugar cocktail
title_short Targeting chemical and thermal stability of ovalbumin by simulated honey sugar cocktail
title_full Targeting chemical and thermal stability of ovalbumin by simulated honey sugar cocktail
title_fullStr Targeting chemical and thermal stability of ovalbumin by simulated honey sugar cocktail
title_full_unstemmed Targeting chemical and thermal stability of ovalbumin by simulated honey sugar cocktail
title_sort targeting chemical and thermal stability of ovalbumin by simulated honey sugar cocktail
publisher Elsevier
publishDate 2015
url http://eprints.um.edu.my/19432/
http://dx.doi.org/10.1016/j.ijbiomac.2014.11.015
_version_ 1643690986849697792
score 13.211869

Similar Items