Production and properties of tragacanthin-conjugated lysozyme as a new multifunctional biopolymer

Abstract

In this communication we describe preparation and characterization of an enzyme-biopolymer conjugate composed of water-soluble part of gum tragacanth and chicken egg white lysozyme (LZM) under mild Maillard reaction conditions. SDS-PAGE together with FT-IR spectroscopy revealed that Maillard reactions occurred between LZM and tragacanthin (TRG). Under optimum conditions (pH = 8.5, 60 °C, RH = 79%, 8 days), approximately 2 TRG molecules were attached to one LZM molecule. DSC analysis showed that conjugation with TRG increased denaturation temperature by 6.35 °C. The resulting conjugates were characterized using scanning electron microscopy. The modified enzyme activity retained 77% of the original enzymatic activity after 8 days. TRG-conjugated LZM exhibited improved solubility and emulsion properties as compared with the native LZM. In addition, a significant increase in foam capacity and stability of LZM-TRG conjugate was detected. Conjugate with TRG significantly improved the inhibitory effect of LZM on the growth of Staphylococcus aureus, Bacillus cereus, Escherichia coli and Salmonella typhi in a dose dependent manner such that at 4000 μg/ml, LZM-TRG conjugate inhibited S. aureus, B. cereus, E. coli and S. typhi by 90%, 80%, 50% and 40%, respectively. Taken together these results suggest that the functional properties and antimicrobial activities of LZM can be improved by conjugation with TRG. The conjugation might expand the applications of LZM as a multifunctional ingredient in food and pharmaceutical industries.