dc.contributor.author |
Su, G |
en |
dc.contributor.author |
He, W |
en |
dc.contributor.author |
Zhao, M |
en |
dc.contributor.author |
Waterhouse, Geoffrey |
en |
dc.contributor.author |
Sun-Waterhouse, Dongxiao |
en |
dc.coverage.spatial |
Canada |
en |
dc.date.accessioned |
2018-11-21T22:53:51Z |
en |
dc.date.available |
2017-11-19 |
en |
dc.date.issued |
2018-03 |
en |
dc.identifier.issn |
0963-9969 |
en |
dc.identifier.uri |
http://hdl.handle.net/2292/44545 |
en |
dc.description.abstract |
This study systematically explored the effect of HEPES, Tris and sodium phosphate (PB) buffers on the xanthine oxidase (XO) inhibitory activity of tuna protein hydrolysate (TPH, containing over 90% of constituents with molecular weight below 5kDa). The greatest XO inhibition by TPH was observed in HEPES buffer. The optimal HEPES concentration was 100mmol/L. Tryptophan fluorescence and circular dichroism measurements revealed the comparable stability of XO and TPH in the three buffers. The buffers did not alter the majority of XO or TPH structure but induced slight modifications to specific domains (e.g. Trp residues on α-helices) and certain rearrangements (e.g. XO unfolding or refolding). HEPES buffer exerted stronger interactions with XO or TPH, causing a lower α-helical content in XO and consequently a lower XO catalytic activity but greater XO inhibition, compared to Tris and PB buffers. |
en |
dc.language |
eng |
en |
dc.publisher |
Elsevier |
en |
dc.relation.ispartofseries |
Food Research International |
en |
dc.rights |
Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. |
en |
dc.rights.uri |
https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm |
en |
dc.subject |
HEPES |
en |
dc.subject |
Inhibition |
en |
dc.subject |
Interaction |
en |
dc.subject |
Secondary structure |
en |
dc.subject |
Tuna protein hydrolysate |
en |
dc.subject |
Xanthine oxidase |
en |
dc.title |
Effect of different buffer systems on the xanthine oxidase inhibitory activity of tuna (Katsuwonus pelamis) protein hydrolysate |
en |
dc.type |
Journal Article |
en |
dc.identifier.doi |
10.1016/j.foodres.2017.11.037 |
en |
pubs.begin-page |
556 |
en |
pubs.volume |
105 |
en |
dc.rights.holder |
Copyright: The author |
en |
dc.identifier.pmid |
29433247 |
en |
pubs.end-page |
562 |
en |
pubs.publication-status |
Published |
en |
dc.rights.accessrights |
http://purl.org/eprint/accessRights/RestrictedAccess |
en |
pubs.subtype |
Article |
en |
pubs.elements-id |
719090 |
en |
pubs.org-id |
Science |
en |
pubs.org-id |
Chemistry |
en |
dc.identifier.eissn |
1873-7145 |
en |
dc.identifier.pii |
S0963-9969(17)30808-6 |
en |
pubs.record-created-at-source-date |
2018-02-24 |
en |
pubs.dimensions-id |
29433247 |
en |