Novel surface functional properties of polymannosyl lysozyme constructed by genetic modification

Area of Science:

• Biochemistry
• Protein Engineering
• Food Science

Background:

• Lysozyme is a widely studied enzyme with potential applications as an emulsifier.
• Modifying protein glycosylation can alter surface functional properties.
• Genetic engineering offers a route to tailor protein characteristics.

Purpose of the Study:

• To investigate the surface functional properties of genetically modified glycosylated lysozyme.
• To compare the emulsifying and stability characteristics of polymannosyl and oligomannosyl lysozyme.
• To explore the potential of these modified proteins as novel functional ingredients.

Main Methods:

• Genetic modification of lysozyme to introduce polymannosyl and oligomannosyl structures at position 49.
• Evaluation of emulsifying properties, including activity and emulsion stability.
• Measurement of surface tension.
• Assessment of stability under various conditions (acidic pH, high salt, preheating).

Main Results:

• Polymannosyl lysozyme demonstrated excellent emulsifying properties, outperforming commercial emulsifiers.
• Oligomannosyl lysozyme did not exhibit enhanced emulsifying capabilities.
• Polymannosyl lysozyme showed significant reduction in surface tension, correlating with improved emulsification.
• The emulsifying activity and stability of polymannosyl lysozyme were robust under acidic pH and high salt conditions.
• Preheating further enhanced the emulsifying properties of polymannosyl lysozyme.
• Polymannosyl lysozyme exhibited notable heat stability.

Conclusions:

• Polymannosyl lysozyme possesses unique surface functional properties, including superior emulsification and heat stability.
• Genetic modification provides a viable strategy for designing novel functional proteins with tailored properties.
• These findings open avenues for developing new protein-based emulsifiers and functional ingredients.