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RESEARCH PRODUCT

Size measuring techniques as tool to monitor pea proteins intramolecular crosslinking by transglutaminase treatment

Rémi SaurelAttaf DjoullahFlorence HussonGhali Krechiche

subject

ElectrophoresisHydrodynamic radiusTissue transglutaminaseSodiumchemistry.chemical_elementFood chemistryIntramolecular crosslinksAnalytical Chemistry0404 agricultural biotechnologyDynamic light scatteringAlbumins[SDV.IDA]Life Sciences [q-bio]/Food engineeringPatternsGel electrophoresisTransglutaminasesChromatographybiologyPeas[ SDV.IDA ] Life Sciences [q-bio]/Food engineeringAlbuminPea albumin04 agricultural and veterinary sciencesGeneral Medicine040401 food scienceAmino-acid-compositionElectrophoresisMicrobial transglutaminasechemistrybiology.proteinDynamic light scatteringElectrophoresis Polyacrylamide GelFood Science

description

International audience; In this work, techniques for monitoring the intramolecular transglutaminase cross-links of pea proteins, based on protein size determination, were developed. Sodium dodecyl sulfate polyacrylamide gel electrophoresis profiles of transglutaminase-treated low concentration (0.01% w/w) pea albumin samples, compared to the untreated one (control), showed a higher electrophoretic migration of the major albumin fraction band (26 kDa), reflecting a decrease in protein size. This protein size decrease was confirmed, after DEAE column purification, by dynamic light scattering (DLS) where the hydrodynamic radius of treated samples appears to be reduced compared to the control one.

https://doi.org/10.1016/j.foodchem.2015.05.091