Cryo- and thermo-protective effects of enzymatically synthesized β-galactosyl trehalose trisaccharide

Bong Gwan Kim, Soo In Ryu, Soo-Bok Lee

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

The effects of β-(1,6)-galactosyl trehalose trisaccharide (β-GT) that was preferentially produced by Escherichia coli β-galactosidase on cryo- and thermo-protections of protein were investigated with those of other sugars at the level of 8% (w/v). As compared to a control without sugar additive, β-GT effectively enhanced 32-54% of the cryoprotection of fish actomyosin against repeated freeze-thawing and frozen storage, and also 49% of the protection against thermal inactivation of pyrophosphatase, respectively. As a result, it was significantly more effective than sorbitol and trehalose in both cryoprotection and thermoprotection. Thus, β-GT would be possibly applied as a sugar substitute for cryo- and thermo-protective applications of food protein.

Original languageEnglish
Pages (from-to)199-202
Number of pages4
JournalFood Science and Biotechnology
Volume17
Issue number1
Publication statusPublished - 2008 Aug 22

Fingerprint

trisaccharides
Trisaccharides
Trehalose
trehalose
protective effect
sugar substitutes
Galactosidases
Pyrophosphatases
sugars
galactosidases
pyrophosphatases
Sweetening Agents
Actomyosin
Sorbitol
heat inactivation
frozen storage
sorbitol
thawing
protein sources
Fishes

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

Cite this

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abstract = "The effects of β-(1,6)-galactosyl trehalose trisaccharide (β-GT) that was preferentially produced by Escherichia coli β-galactosidase on cryo- and thermo-protections of protein were investigated with those of other sugars at the level of 8{\%} (w/v). As compared to a control without sugar additive, β-GT effectively enhanced 32-54{\%} of the cryoprotection of fish actomyosin against repeated freeze-thawing and frozen storage, and also 49{\%} of the protection against thermal inactivation of pyrophosphatase, respectively. As a result, it was significantly more effective than sorbitol and trehalose in both cryoprotection and thermoprotection. Thus, β-GT would be possibly applied as a sugar substitute for cryo- and thermo-protective applications of food protein.",
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Cryo- and thermo-protective effects of enzymatically synthesized β-galactosyl trehalose trisaccharide. / Kim, Bong Gwan; Ryu, Soo In; Lee, Soo-Bok.

In: Food Science and Biotechnology, Vol. 17, No. 1, 22.08.2008, p. 199-202.

Research output: Contribution to journalArticle

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