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Purification, characterization, and functional properties of a novel glycoprotein from tartary buckwheat (Fagopyrum tartaricum) seed.

Authors
  • Zhou, Yuhui1
  • Ma, Yanli1
  • Li, Lirong2
  • Yang, Xilian3
  • 1 Yunnan Food Safety Research Institute, Kunming University of Science and Technology, 727 Jingming South Road, Chenggong District, Yunnan 650500, China. , (China)
  • 2 Yunnan Food Safety Research Institute, Kunming University of Science and Technology, 727 Jingming South Road, Chenggong District, Yunnan 650500, China. Electronic address: [email protected] , (China)
  • 3 Yunnan Food Safety Research Institute, Kunming University of Science and Technology, 727 Jingming South Road, Chenggong District, Yunnan 650500, China. Electronic address: [email protected] , (China)
Type
Published Article
Journal
Food chemistry
Publication Date
Oct 19, 2019
Volume
309
Pages
125671–125671
Identifiers
DOI: 10.1016/j.foodchem.2019.125671
PMID: 31670129
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

A pure glycoprotein (BGP4-I) was obtained from tartary buckwheat seeds by aqueous extraction followed by DEAE-Sepharose Fast Flow ion exchange chromatography and Sephadex G-100 gel filtration chromatography. The average molecular weight of BGP4-I, as determined by high performance gel permeation chromatography, was 123.43 kDa. The structure of BGP4-I was characterized based on Fourier transform infrared spectroscopy, circular dichroism spectroscopy, and nuclear magnetic resonance spectroscopy, etc. Based on the nano-liquid chromatography-coupled electrospray ionization mass spectrometry analysis of the amino acid sequence of BGP4-I, belongs unequivocally to the glycosyl hydrolase family 1 in the Carbohydrate Active Enzymes database by alignment studies. The specific activity of BGP4-I was 18.44 μmol/min/mg on the substrate p-nitrophenyl-β-d-glucopyranoside. Furthermore, BGP4-I is unique in its specificity for some substrates. These results suggest that the BGP4-I from tartary buckwheat seeds is a novel specific β-glucosidase setting the foundation for potential applications in the food industry. Copyright © 2019 Elsevier Ltd. All rights reserved.

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