Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/50478
標題: Minimizing the central hydrophobic domain in oleosin for the constitution of artificial oil bodies
作者: Peng, C.C.
林美吟
Lee, V.S.Y.
Lin, M.Y.
Huang, H.Y.
Tzen, J.T.C.
曾志正
關鍵字: artificial oil bodies;oleosin;sesame;structural stability;thermostability;escherichia-coli;purification;caleosin;proteins;surface;seeds;expression;cloning;system
Project: Journal of Agricultural and Food Chemistry
期刊/報告no:: Journal of Agricultural and Food Chemistry, Volume 55, Issue 14, Page(s) 5604-5610.
摘要: 
Oleosin, a unique structural protein anchoring onto the surface of seed oil bodies by its central hydrophobic domain, stabilizes these lipid-storage organelles as discrete entities. Stable artificial oil bodies have been successfully constituted with native or recombinant oleosins. In this study, recombinant sesame oleosin with 12 residues stepwise truncated from its central hydrophobic domain of 72 residues was overexpressed in Escherichia coli, was purified to homogeneity, and was used for the constitution. Artificial oil bodies constituted by truncated oleosins with the central hydrophobic domain longer than 36 residues were as stable as native sesame oil bodies, and those constituted by truncated oleosins lacking more than half of the original central hydrophobic domain inclined to coalesce upon collision or aggregation.
URI: http://hdl.handle.net/11455/50478
ISSN: 0021-8561
DOI: 10.1021/jf070977o
Appears in Collections:生物科技學研究所

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