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Molecules 2015, 20(5), 7737-7749; doi:10.3390/molecules20057737

Proteomic Analysis of Polysaccharide-Milk Protein Interactions Induced by Chitosan

1,2
,
3,†
and
1,2,†,*
1
Ph.D. Program in Nutrition & Food Science, Fu Jen Catholic University, Taipei 242, Taiwan
2
Department of Food Science, Fu Jen Catholic University, Taipei 242, Taiwan
3
Institute of Biological Chemistry, Academia Sinica, Taipei 115, Taiwan
These authors contributed equally to this work.
*
Author to whom correspondence should be addressed.
Academic Editor: Els Van Damme
Received: 6 March 2015 / Revised: 19 April 2015 / Accepted: 23 April 2015 / Published: 28 April 2015
(This article belongs to the Special Issue Protein-Carbohydrate Interactions, and Beyond)
View Full-Text   |   Download PDF [6803 KB, uploaded 28 April 2015]   |  

Abstract

The chitosan-induced coacervation of milk proteins was investigated using a proteomic approach. The addition of 0.8% chitosan to milk caused the milk proteins to coacervate after a 1 h incubation period. Approximately 86% of the milk proteins were present in the milk pellet fraction (MPF), and the protein concentration of the milk supernatant fraction (MSF) decreased from 29.4 ± 0.2 to 4.2 ± 0.6 mg/mL. SDS-PAGE analysis showed that the total intensities of serum albumin (BSA), αS-casein (αS-CN), β-casein (β-CN), κ-casein (κ-CN) and β-lactoglobulin (β-LG) in the MSF decreased to 8.5% ± 0.2%, 0.9% ± 0.3%, 0.7% ± 0.3%, 0.5% ± 0.2% and 15.0% ± 0.5%, respectively. Two-dimensional electrophoresis analysis indicated that αS1-, αS2-, β- and κ-CN and a fraction of the β-LG and BSA were found in the MSF following incubation with 0.8% chitosan. Isothermal titration calorimetry analysis indicated that binding of chitosan to milk proteins is an exothermic reaction based on binding titration curves of milk proteins dispersions with chitosan, and the enthalpy of binding (ΔH) and binding constant (Ka) were −7.85 × 104 cal/mol and 1.06 × 105/mol, respectively. These results suggested that the addition of 0.8% chitosan causes milk proteins to coacervate due to polysaccharide-protein interactions. View Full-Text
Keywords: chitosan; milk protein; two-dimensional electrophoresis; proteomics chitosan; milk protein; two-dimensional electrophoresis; proteomics
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MDPI and ACS Style

Chen, C.-C.; Chen, S.-T.; Hsieh, J.-F. Proteomic Analysis of Polysaccharide-Milk Protein Interactions Induced by Chitosan. Molecules 2015, 20, 7737-7749.

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