Journal of Protein Chemistry

, Volume 3, Issue 1, pp 35–48 | Cite as

Peroxidase-catalyzed cross linking of proteins

  • Gunter Matheis
  • John R. Whitaker
Article

Abstract

Incubation of casein and water-soluble soybean protein, separately or together, at 10 mg/ml with horseradish peroxidase (2.4 or 24 μM) and H2O2 (1.8 or 18 mM) at pH 9.0 (0.2 M borate buffer) for 24 hr at 37°C in air led to formation of higher molecular weight compounds as determined by sodium dodecyl sulfate polyacrylamide disc gel electrophoresis. Incubation under the same conditions with peroxidase alone (in air) gave a smaller amount of higher molecular weight compounds. Incubation of lysozyme separately or with water-soluble soybean protein did not produce detectable amounts of higher molecular weight compounds. These results are discussed in terms of previously observed di- and tertyrosine isolated from peroxidase/H2O2-treated and naturally occurring proteins following acid hydrolysis. Transglutaminase, lipoxygenase, polyphenol oxidase, and lysyl oxidase are examples of other enzymes that can cross link proteins.

Key words

casein lysozyme water-soluble soybean protein peroxidase cross-linked proteins 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Aeschbach, R., Amado, R., and Neukom, H. (1976).Biochim. Biophys. Acta 439, 292–301.Google Scholar
  2. Andersen, S. O. (1964).Biochim. Biophys. Acta 93, 213–215.Google Scholar
  3. Andersen, S. O. (1966).Acta Physiol. Scand. 66 (Suppl. 263), 1–81.Google Scholar
  4. Bailey, A. J., and Fowler, L. J. (1969).Biochem. Biophys. Res. Commun. 35, 672–675.Google Scholar
  5. Blagoveshchenskii, A. V. (1939).Khlebopekarnaya Prom 1939, 17–19 [Chem. Abstr. 36 (1942), 2634].Google Scholar
  6. Buchanan, R. A., Bready, P. J. S., and Marston, P. E. (1970).Int. Dairy Congr. Sidney, IE, 457; as cited by Slump and Schreuder (1973).Google Scholar
  7. Chang, K. C., Marshall, H. F., and Satterlee, L. D. (1982).J. Food Sci. 47, 1181–1183.Google Scholar
  8. Cory, J. G., and Frieden, E. (1967).Biochemistry 6, 121–126.Google Scholar
  9. Dahle, L. K., and Sullivan, B. (1963).Cereal Chem. 40, 372–384.Google Scholar
  10. Davis, J. W., and Harris, G. (1961).J. Chem. Soc. 1961, 3193–3197.Google Scholar
  11. DeVore, D. P., and Gruebel, R. J. (1977).Fed. Proc. 36, 679 (Abstract No. 2151).Google Scholar
  12. Downie, J. W., LaBella, F. S., and West, M. (1972).Biochim. Biophys. Acta 263, 604–609.Google Scholar
  13. Foerder, C. A., and Shapiro, B. M. (1977).Proc. Natl. Acad. Sci. USA 74, 4214–4218.Google Scholar
  14. Fowler, L. J., Peach, C. M., and Bailey, A. J. (1970).Biochem. Biophys. Res. Commun. 41, 251–259.Google Scholar
  15. Fry, S. C. (1982).Biochem. J. 204, 449–455.Google Scholar
  16. Fujimoto, D. (1975).Comp. Biochem. Physiol. 51B, 205–207.Google Scholar
  17. Fujimoto, D., Horiuchi, K., and Hirama, M. (1981).Biochem. Biophys. Res. Commun. 99, 637–643.Google Scholar
  18. Gallus, H. P. C., and Jennings, A. C. (1971a).Aust. J. Biol. Sci. 24, 747–753.Google Scholar
  19. Gallus, H. P. C., and Jennings, A. C. (1971b).Aust. J. Biol. Sci. 24, 825–828.Google Scholar
  20. Gassman, B. (1983).Nahrung 27, 351–369.Google Scholar
  21. Hall, G. H. (1978).Cell 15, 343–355.Google Scholar
  22. Hoseney, R. C., and Faubion, J. M. (1981).Cereal Chem. 58, 421–424.Google Scholar
  23. Hurrell, R. F., Finot, P. A., and Cuq, J. L. (1982).Br. J. Nutr. 47, 191–211.Google Scholar
  24. Ikura, K., Kometani, T., Yoshikawa, M., Sasaki, R., and Chiba, H. (1980a).Agric. Biol. Chem. 44, 1567–1573,Google Scholar
  25. Ikura, K., Kometani, T., Sasaki, R., and Chiba, H. (1980b).Agric. Biol. Chem. 44, 2979–2984.Google Scholar
  26. Ikura, K., Yoshikawa, M., Sasaki, R., and Chiba, H. (1981).Agric. Biol. Chem. 45, 2587–2592.Google Scholar
  27. Kawasaki, H., Sato, H., and Suzuki, M. (1974).Insect Biochem. 4, 99–111.Google Scholar
  28. Keeley, F. W., and LaBella, F. S. (1972).Biochim. Biophys. Acta 263, 52–59.Google Scholar
  29. Keeley, F. W., LaBella, F. S., and Queen, G. (1969).Biochem. Biophys. Res. Commun. 34, 156–161.Google Scholar
  30. Kieffer, R., Matheis, G., Hofmann, H. W., and Belitz, H.-D. (1981).Z. Lebensm. Unters. Forsch. 173, 376–379.Google Scholar
  31. LaBella, F., Keeley, F. W., Vivian, S., and Thornhill, D. (1967).Biochem. Biophys. Res. Commun. 26, 748–753.Google Scholar
  32. LaBella, F., Waykole, P., and Queen, G. (1968).Biochem. Biophys. Res. Commun. 30, 333–338.Google Scholar
  33. Lahiry, N. L., and Satterlee, L. D. (1975).J. Food Sci. 40, 1326.Google Scholar
  34. Lahiry, N. L., Satterlee, L. D., Hsu, H. W., and Wallace, G. W. (1977).J. Food Sci. 42, 83–85.Google Scholar
  35. Lissitzky, S., Rolland, M., Reynaud, J., and Lasry, S. (1962).Biochim. Biophys. Acta 65, 481–494.Google Scholar
  36. Lorand, L., Downey, J., Gotoh, T., Jacobsen, A., and Tokura, S. (1968).Biochem. Biophys. Res. Commun. 31, 222–230.Google Scholar
  37. Mason, H. S., and Peterson, E. W. (1955).J. Biol. Chem. 212, 485–493.Google Scholar
  38. Matačić, S., and Loewy, A. G. (1968).Biochem. Biophys. Res. Commun. 30, 356–362.Google Scholar
  39. Matheis, G., and Whitaker, J. R. (1984).J. Food Biochem., in press.Google Scholar
  40. Matheis, G., Kieffer, R., and Belitz, H.-D. (1980). Unpublished results.Google Scholar
  41. Matheis, G., Penner, M. H., Feeney, R. E., and Whitaker, J. R. (1983).J. Agric. Food Chem. 31, 379–387.Google Scholar
  42. Motoki, M., and Nio, N. (1983).J. Food Sci. 48, 561–566.Google Scholar
  43. Neukom, H., and Markwalder, H. U. (1978).Cereal Foods World 23, 374–376.Google Scholar
  44. Nicholas, J., Launay, B., Roussel, P., and Drapron, R. (1978).Bull. Anc. Eléves Ecole Meun. ENSMIC 287, 247–282.Google Scholar
  45. Petri, W. H., Wyman, A. R., and Kafatos, F. C. (1976).Dev. Biol. 49, 185–199.Google Scholar
  46. Pierpoint, W. S. (1969).Biochem. J. 112, 619–629.Google Scholar
  47. Pierpoint, W. S. (1971).Report of the Rothamsted Experimental Station for 1970, Part 2, pp. 199–218.Google Scholar
  48. Pierpoint, W. S., Ireland, R. J., and Carpenter, J. M. (1977).Phytochemistry 16, 29–34.Google Scholar
  49. Pinnell, S. R., and Martin, G. R. (1968).Proc. Natl. Acad. Sci. USA 61, 708–716.Google Scholar
  50. Pusztai, A. (1966).Biochem. J. 101, 379–384.Google Scholar
  51. Raven, D. J., Earland, C., and Little, M. (1971).Biochim. Biphys. Acta 251, 96–99.Google Scholar
  52. Roubal, W. T., and Tappel, A. L. (1966a).Arch. Biochem. Biophys. 113, 5–8.Google Scholar
  53. Roubal, W. T., and Tappel, A. L. (1966b).Arch. Biochem. Biophys. 113, 150–155.Google Scholar
  54. Sabir, M. A., Sosulski, F. W., and Finlayson, A. J. (1974).J. Agric. Food Chem. 22, 575–578.Google Scholar
  55. Siegel, R. C., and Martin, G. R. (1970).J. Biol. Chem. 245, 1651–1656.Google Scholar
  56. Sizer, I. W. (1953).Adv. Enzymol. 14, 129–161.Google Scholar
  57. Slump, P., and Schreuder, H. A. W. (1973).J. Sci. Food Agric. 24, 657–661.Google Scholar
  58. Stahmann, M. A. (1977).Adv. Exp. Med. Biol. 86B, 285–298.Google Scholar
  59. Stahmann, M. A., and Spencer, A. K. (1977).Biopolymers 16, 1299–1306.Google Scholar
  60. Stahmann, M. A., Spencer, A. K., and Honold, G. R. (1977).Biopolymers 16, 1307–1318.Google Scholar
  61. Tressel, P., and Kosman, D. J. (1980).Biochem. Biophys. Res. Commun. 92, 781–786.Google Scholar
  62. Uy, R., and Wold, F. (1977).Science 198, 890–896.Google Scholar
  63. Van Sumere, C. F., De Pooter, H., Ali, H., and Degrauw-Van Bussel, M. (1973).Phytochemistry 12, 407–411.Google Scholar
  64. Vithayathil, P. J., and Murthy, G. S. (1972).Nature New Biol. 236, 101–103.Google Scholar
  65. Weber, K., and Osborn, M. (1975). InThe Proteins, Vol. I (Neurath, H., and Hill, R. L., eds.), Academic Press, New York, p. 179.Google Scholar
  66. Whitaker, J. R. (1972).Principles of Enzymology for the Food Sciences, Marcel Dekker, New York.Google Scholar
  67. Whitaker, J. R. (1977).Adv. Chem. Ser. 160, 95–155.Google Scholar
  68. Whitaker, J. R., and Feeney, R. E. (1983).CRC Crit. Rev. Food Sci. Nutr. 19, 173–212.Google Scholar
  69. Whitaker, J. R., and Puigserver, A. J. (1982).Adv. Chem. Ser. 198, 57–87.Google Scholar
  70. Wold, F. (1981).Annu. Rev. Biochem. 50, 783–814.Google Scholar

Copyright information

© Plenum Publishing Corporation 1984

Authors and Affiliations

  • Gunter Matheis
    • 1
  • John R. Whitaker
    • 1
  1. 1.Department of Food Science and TechnologyUniversity of CaliforniaDavis
  2. 2.SpringlbachWest Germany

Personalised recommendations