مقاله Optimization of Lysozyme – Inulin Conjugation and Investigation on its Functional Properties

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 مقاله Optimization of Lysozyme – Inulin Conjugation and
Investigation on its Functional Properties دارای ۲۱ صفحه می باشد و دارای تنظیمات در microsoft word می باشد و آماده پرینت یا چاپ است

فایل ورد مقاله Optimization of Lysozyme – Inulin Conjugation and
Investigation on its Functional Properties  کاملا فرمت بندی و تنظیم شده در استاندارد دانشگاه  و مراکز دولتی می باشد.

توجه : در صورت  مشاهده  بهم ریختگی احتمالی در متون زیر ،دلیل ان کپی کردن این مطالب از داخل فایل ورد می باشد و در فایل اصلی مقاله Optimization of Lysozyme – Inulin Conjugation and
Investigation on its Functional Properties،به هیچ وجه بهم ریختگی وجود ندارد

بخشی از متن مقاله Optimization of Lysozyme – Inulin Conjugation and
Investigation on its Functional Properties :

سال انتشار : ۲۰۱۲

تعداد صفحات :۲۱

In recent years, several oconjugation protocols have been developed to improve the functional properties of the enzyme lysozyme. In this study, the optimum conditions of lysozyme – oxidized inulin conjugation and functional properties of the modified lysozyme were investigated. Initially, inulin (MW about 25 kDa) was oxidized by periodate to provide the reactive carbonyl groups to attach to amino groups of lysozyme for Maillard reaction and was then conjugated to the enzyme at a molar ratio of oxidized inulin to enzyme of 5:1. A number of studies were conducted to investigate the optimization of lysozyme – Inulin conjugation consisting of different pH levels (3, 7, and 9), different temperatures (40, 60, and 80°C), and different reaction times. The degree of modification was determined by SDS-PAGE and sugar analysis of the product. The best condition for conjugation was determined to be 60°C at pH 7.0 for one week. The results showed that under these conditions, the inulin-lysozyme conjugate had 58% of the lytic activity of the native enzyme and had better emulsifying properties and heat stability than native lysozyme. Moreover, there was significantly higher protein solubility at pH 7.0 and 9.0 at different temperatures than heated lysozyme. Taken together, the results of this study indicated that lysozyme modification by oxidized inulin results in a new product with improved functional properties which may be employed for different industrial purposes.