6533b873fe1ef96bd12d4c5e

RESEARCH PRODUCT

MbCO embedded in trehalosyldextrin matrices: thermal effects and protein-matrix coupling

Antonella D’agostinoLorenzo CordoneMario De RosaChiara SchiraldiRosario TroiaSergio Giuffrida

subject

chemistry.chemical_classificationdenaturationBiophysicsInfrared spectroscopyTrehaloseBioengineeringApplied Microbiology and BiotechnologyTrehaloseSettore FIS/07 - Fisica Applicata(Beni Culturali Ambientali Biol.e Medicin)Analytical ChemistryAmorphous solidchemistry.chemical_compoundMatrix (mathematics)chemistryChemical engineeringOrganic chemistryDenaturation (biochemistry)DextrinFourier transform infrared spectroscopyTernary operationMbCOdextrinInfrared spectroscopyFood ScienceSettore CHIM/02 - Chimica Fisica

description

Saccharide-based biopreservation is widely studied because of its scientific importance and possible technological outcomes for food and pharmaceutical industries. Ternary protein/saccharide/water systems have been extensively exploited to model the characteristics of the in vivo biopreservation process. A tight, water dependent, protein–matrix coupling has been shown to occur in various simple saccharide amorphous matrices, which is stronger in trehalose. The efficiency as bioprotectant of trehalose has been ascribed to this tight coupling, since the appearance of damages on biological structures will more involve structural variations of the surrounding matrix. Here we present, as an applicative follow-up of this research line, a Fourier transform infrared study on protein–matrix coupling in commercial maltodextrins and trehalosyldextrins solid amorphous systems, with carboxymyoglobin embedded, and compare the results with analogous system containing trehalose and maltose, previously reported. Results point out that trehalosyldextrins are useful candidates as protecting agents, even though with an efficiency lower than trehalose, and could be used when the rheological properties of relative long-chain oligosaccharides are needed. However, it appears that a substantial improvement could be obtained by removal of the small fraction of glucose.

yearjournalcountryeditionlanguage
2010-12-23
10.1007/s11483-010-9197-5http://hdl.handle.net/10447/55051