Abstract The interaction of proteins with polyanions and polycations is involved in many processes in living cell. These proteins undergo posttranslational modifications such as glycation, which change electrostatic interactions of the modified protein with other macromolecules and can significantly alter its behavior. In the present work, we investigated the influence of glycation by methylglyoxal of intrinsically disordered milk protein, β-casein, on its interaction with natural and model polyelectrolytes. Irrespective to glycation, β-casein interacted with polycation, forming large precipitating aggregates. Efficient interaction has been observed also for relatively hydrophobic polyanion, poly(styrene sulfonate). Interaction with hydrophilic sulfated polymer, heparin, as well as polyphosphate and polycarboxylate anions was much less pronounced. Significant weakening of the binding due to glycation of β-casein was observed for polycytidylate and poly(acrylate) but not for other polymers. The obtained results are important for the use of anionic polymers in milk food chemistry, especially for heat treatment in the presence of sugars.

中文翻译：

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β-酪蛋白糖化对其与天然​​和合成聚电解质相互作用的影响

摘要 蛋白质与聚阴离子和聚阳离子的相互作用参与了活细胞的许多过程。这些蛋白质经历翻译后修饰，例如糖基化，这会改变修饰蛋白质与其他大分子的静电相互作用，并可以显着改变其行为。在目前的工作中，我们研究了内在无序的牛奶蛋白 β-酪蛋白的甲基乙二醛糖基化对其与天然​​和模型聚电解质相互作用的影响。不考虑糖基化，β-酪蛋白与聚阳离子相互作用，形成大的沉淀聚集体。对于相对疏水的聚阴离子聚（苯乙烯磺酸盐），也观察到了有效的相互作用。与亲水性硫酸化聚合物、肝素以及聚磷酸盐和聚羧酸根阴离子的相互作用不那么明显。对于聚胞苷酸和聚（丙烯酸酯），观察到由于 β-酪蛋白的糖基化而导致的结合显着减弱，但对于其他聚合物则没有。所获得的结果对于阴离子聚合物在牛奶食品化学中的应用非常重要，尤其是在糖类存在下的热处理中。