PMID- 33857721
OWN - NLM
STAT- MEDLINE
DCOM- 20210517
LR  - 20210517
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 355
DP  - 2021 Sep 1
TI  - Combining phenolic grafting and laccase-catalyzed cross-linking: Effects on 
      structures, technofunctional properties and human immunoglobulin E binding 
      capacity of egg white proteins.
PG  - 129587
LID - S0308-8146(21)00593-8 [pii]
LID - 10.1016/j.foodchem.2021.129587 [doi]
AB  - The efficiency of laccase-catalyzed protein cross-linking can be impacted by 
      substrate protein structure and competing reactions. In this study, chemical 
      grafting of ferulic acid (FA) on protein surface was applied to modulate the 
      cross-linking of two inflexible globular proteins, lysozyme (LZM) and ovalbumin 
      (OVA). The extent of FA-grafting was positively correlated with protein 
      cross-linking extent, and determined the molecular weight profile and structures 
      of the cross-linked product. While laccase-catalyzed reactions (with or without 
      free FA mediator) did not lead to evident cross-linking of the native proteins, 
      oligomeric (up to 16.4%), polymeric (up to 30.6%) FA-LZMs and oligomeric FA-OVA 
      (5.1-31.1%) were obtained upon the enzymatic treatments. The cross-linking on the 
      grafted FA sites occurred mainly through the formation of 
      8-5'-noncyclic-dehydro-diferulic linkages. The effects of investigated 
      cross-linking approach on the emulsifying, foaming properties and the 
      immunoglobulin E (IgE) binding capacity of LZM and OVA were also evaluated in 
      relation to the structural properties of cross-linked proteins.
CI  - Copyright (c) 2021 Elsevier Ltd. All rights reserved.
FAU - Li, Mingqin
AU  - Li M
AD  - Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill 
      University, Ste-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
FAU - Karboune, Salwa
AU  - Karboune S
AD  - Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill 
      University, Ste-Anne-de-Bellevue, Quebec H9X 3V9, Canada. Electronic address: 
      salwa.karboune@mcgill.ca.
FAU - Liu, Lan
AU  - Liu L
AD  - Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill 
      University, Ste-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
FAU - Light, Kelly
AU  - Light K
AD  - Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill 
      University, Ste-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
FAU - L'Hocine, Lamia
AU  - L'Hocine L
AD  - Agriculture and Agri-Food Canada, Casavant Blvd. West, St. Hyacinthe, QC J2S 8E3, 
      Canada.
FAU - Achouri, Allaoua
AU  - Achouri A
AD  - Agriculture and Agri-Food Canada, Casavant Blvd. West, St. Hyacinthe, QC J2S 8E3, 
      Canada.
FAU - Pitre, Melanie
AU  - Pitre M
AD  - Agriculture and Agri-Food Canada, Casavant Blvd. West, St. Hyacinthe, QC J2S 8E3, 
      Canada.
FAU - Mateo, Cesar
AU  - Mateo C
AD  - Department of Biocatalysis, Institute of Catalysis and Petrochemistry CSIC, 
      Campus UAM, 28049 Madrid, Spain.
LA  - eng
PT  - Journal Article
DEP - 20210313
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 0 (Coumaric Acids)
RN  - 0 (Cross-Linking Reagents)
RN  - 0 (Phenols)
RN  - 37341-29-0 (Immunoglobulin E)
RN  - 9006-59-1 (Ovalbumin)
RN  - AVM951ZWST (ferulic acid)
RN  - EC 1.10.3.2 (Laccase)
RN  - EC 3.2.1.17 (Muramidase)
SB  - IM
MH  - Antigen-Antibody Reactions
MH  - Biocatalysis
MH  - Coumaric Acids/chemistry
MH  - Cross-Linking Reagents/chemistry
MH  - Humans
MH  - Immunoglobulin E/*immunology
MH  - Laccase/*metabolism
MH  - Molecular Weight
MH  - Muramidase/chemistry/*immunology
MH  - Ovalbumin/chemistry/*immunology
MH  - Oxidation-Reduction
MH  - Phenols/*chemistry
OTO - NOTNLM
OT  - Ferulic acid-modified proteins
OT  - Functionalities
OT  - IgE binding
OT  - Laccase
OT  - Lysozyme
OT  - Ovalbumin
OT  - Oxidative cross-linking
OT  - Structural properties
EDAT- 2021/04/16 06:00
MHDA- 2021/05/18 06:00
CRDT- 2021/04/15 20:17
PHST- 2020/11/23 00:00 [received]
PHST- 2021/01/31 00:00 [revised]
PHST- 2021/03/06 00:00 [accepted]
PHST- 2021/04/16 06:00 [pubmed]
PHST- 2021/05/18 06:00 [medline]
PHST- 2021/04/15 20:17 [entrez]
AID - S0308-8146(21)00593-8 [pii]
AID - 10.1016/j.foodchem.2021.129587 [doi]
PST - ppublish
SO  - Food Chem. 2021 Sep 1;355:129587. doi: 10.1016/j.foodchem.2021.129587. Epub 2021 
      Mar 13.