GELATION OF BOVINE SERUM-ALBUMIN BY GLUTATHIONE

被引：13
|
作者：
HIROSE, M
NISHIZAWA, Y
LEE, JY
机构：
[1] Research Institute for Food Science, Kyoto Univ, Kyoto
来源：
JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1990.tb01564.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Bovine serum albumin (BSA) formed an opaque gel when incubated at 37°C with reduced glutathione (GSH). Gelation was highly dependent on concentration of GSH and pH, at 70 mM GSH and pH 8.2 BSA showed maximum gel hardness. Sodium dodecyl sulfate polyacrylamide gel electrophoresis and the number of protein sulfhydryls revealed that gelation involves reduction of intramolecular disulfides in BSA and subsequent cross‐links through intermolecular protein disulfides. Gelation was strongly inhibited by high concentrations of salts; inhibitory effects were highly dependent on species of anions, but not cations. Copyright © 1990, Wiley Blackwell. All rights reserved
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页码：915 / &
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