Glycosylation of Protein by Conjugation of Periodate-Oxidized Sugars

과요오드산 산화당에 의한 인공 당단백질의 조제

  • Ann, Yong-Geun (Department of Food and Nutrition, Chungcheong College)
  • Published : 1999.02.28

Abstract

Periodate-oxidized soluble starch and maltohexaose, maltotetraose, maltose, and glyceraldehyde reacted with sweet potato ${\beta}-amylase$, wheat ${\beta}-amylase$, aldolase, bovine serum albumin, catalase, carboxypeptidase, ferritin and pronase. Electrophoretical mobility of modified proteins was different from that of native proteins, and modified proteins were stained with periodic acid-Schiff while native proteins did not stain. This results means that oxidized sugars attached on proteins. This bond is based on the Schiffs base between CHO group of oxidized sugar and ${\varepsilon}-NH_2$ group of lysine of protein. There is no changed UV absorption spectrum of sweet potato ${\beta}-amylase$ modified with oxidized soluble starch, in comparison with native enzyme.

Keywords

glycoprotein preparation;periodate-oxidized soluble starch;periodate-oxidized maltooligosaccharides