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Effects of freezing and the cryoprotectant lactobionic acid in the structure of GlnK protein evaluated by circular dichroism (CD) and isothermal titration calorimetry (ITC)

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Abstract

Freezing is a widely applied method in food preservation. The technique has negative effects on sensory and textural properties of some foods. In this study the effects of the freeze–thaw process and lactobionic acid (LBA) as a cryoprotectant on GlnK protein solution were evaluated by circular dichroism (CD) analysis and isothermal titration calorimetry (ITC). The freeze–thaw cycles caused changes in GlnK conformation and interactions with small ligands (adenosine triphosphate, ATP). CD assay demonstrated changes in the molar ellipticity values of the samples subjected to freezing, indicating conformational changes to the GlnK protein. Additionally, ITC analysis indicated that the freeze–thaw process caused changes in the interaction properties of GlnK with its ligand ATP. LBA cryoprotectant activity was also evaluated and with both of the techniques it was demonstrated that the compound prevented the damage caused by the freeze–thaw process, thereby maintaining the characteristics of the samples.

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Acknowledgements

This work was supported by Graduation Program of Food Engineering (PPGEAL-UFPR), National Institute of Science and Technology on Biological Nitrogen Fixation (INCT-UFPR) and Coordination of Higher Education Personnel Improvement (CAPES).

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Authors and Affiliations

  1. Department of Chemical Engineering, Polytechnic Center, Federal University of Paraná (UFPR), Jardim das Américas, 81531-990, Curitiba, PR, Brazil

    Cíntia Tiemi Misugi, Lizandra Kamradt Savi, Patrícia Kanczewski Iwankiw, Maria Lucia Masson, Luciana Igarashi-Mafra & Marcos Rogério Mafra

  2. Department of Biochemistry, University of Maringá (UEM), 87020-900, Maringá, PR, Brazil

    Marco Aurélio Schüler de Oliveira

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  1. Cíntia Tiemi Misugi
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  2. Lizandra Kamradt Savi
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Correspondence to Marcos Rogério Mafra.

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Misugi, C.T., Savi, L.K., Iwankiw, P.K. et al. Effects of freezing and the cryoprotectant lactobionic acid in the structure of GlnK protein evaluated by circular dichroism (CD) and isothermal titration calorimetry (ITC). J Food Sci Technol 54, 236–243 (2017). https://doi.org/10.1007/s13197-016-2455-x

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  • DOI: https://doi.org/10.1007/s13197-016-2455-x

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