Novel surface functional properties of polymannosyl lysozyme constructed by genetic modification

FEBS Letters

Kato, Akio²  Kobayashi, Kunihiko²  Nakamura, Soichiro¹ 

[1] Department of Food and Nutrition, Ube College, Yamaguchi 755, Japan;Department of Biochemistry, Yamaguchi University, Yamaguchi 753, Japan

关键词: Polymannosyl lysozyme;    Genetic modification;    Emulsifying properties;    Surface tension;   

DOI  :  10.1016/0014-5793(93)80939-R

学科分类：生物化学/生物物理

来源: John Wiley & Sons Ltd.

【 摘 要 】

The surface functional properties of glycosylated lysozyme were investigated by using polymannosyl and oligomannosyl enzymes at the position 49 by genetic modification [Nakamura S. et al. (1993) J. Biol. Chem. 268, in press]. The polymannosyl lysozyme exhibited excellent emulsifying properties superior to those of commercial emulsifiers in addition to heat stability, while the oligomannosyl lysozyme did not. The surface tension of the polymannosyl lysozyme was greatly decreased correspondingly to the enhanced emulsifying properties, although that of oligomannosyl protein was not. The emulsifying activity and the emulsion stability of the polymannosyl lysozyme were stable in acidic pH or high salt conditions; in addition, they were greatly enhanced also by preheating the polymannosyl lysozyme. Thus novel surface functional properties of polymannosyi lysozyme in addition to heat stability suggest the direction of the design of new functional proteins by genetic modification.

【 授权许可】

Unknown