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....
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| Format: | Article |
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Elsevier
2015
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| author | Wong, Y.H. Kadir, H.A. Tayyab, S. |
| author_facet | Wong, Y.H. Kadir, H.A. Tayyab, S. |
| author_sort | Wong, Y.H. |
| collection | UM |
| 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. |
| first_indexed | 2024-03-06T05:48:16Z |
| format | Article |
| id | um.eprints-19432 |
| institution | Universiti Malaya |
| last_indexed | 2024-03-06T05:48:16Z |
| publishDate | 2015 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | 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, DOI https://doi.org/10.1016/j.ijbiomac.2014.11.015 <https://doi.org/10.1016/j.ijbiomac.2014.11.015>. http://dx.doi.org/10.1016/j.ijbiomac.2014.11.015 doi:10.1016/j.ijbiomac.2014.11.015 |
| 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 |
| title | 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_short | 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 |
| topic | Q Science (General) QH Natural history |
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