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

Lorenzo Cordone, Rosario Troia, Mario De Rosa, Antonella D'Agostino, Chiara Schiraldi, Sergio Giuffrida

    Risultato della ricerca: Articlepeer review

    5 Citazioni (Scopus)

    Abstract

    Saccharide-based biopreservation is widelystudied because of its scientific importance and possibletechnological outcomes for food and pharmaceuticalindustries. Ternary protein/saccharide/water systemshave been extensively exploited to model the characteristicsof the in vivo biopreservation process. A tight,water dependent, protein–matrix coupling has beenshown to occur in various simple saccharide amorphousmatrices, which is stronger in trehalose. The efficiencyas bioprotectant of trehalose has been ascribed to thistight coupling, since the appearance of damages onbiological structures will more involve structural variationsof the surrounding matrix. Here we present, asan applicative follow-up of this research line, a Fouriertransform infrared study on protein–matrix coupling incommercial maltodextrins and trehalosyldextrins solidamorphous systems, with carboxymyoglobin embedded, and compare the results with analogous systemcontaining trehalose and maltose, previously reported.Results point out that trehalosyldextrins are usefulcandidates as protecting agents, even though with anefficiency lower than trehalose, and could be usedwhen the rheological properties of relative long-chainoligosaccharides are needed.However, it appears that asubstantial improvement could be obtained by removalof the small fraction of glucose.
    Lingua originaleEnglish
    pagine (da-a)217-226
    Numero di pagine10
    RivistaFood Biophysics
    Volume6
    Stato di pubblicazionePublished - 2011

    All Science Journal Classification (ASJC) codes

    • Analytical Chemistry
    • Food Science
    • Biophysics
    • Bioengineering
    • Applied Microbiology and Biotechnology

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