Effect of Rhamnolipids on Growth of Pseudomonas aeruginosa Mutant Deficient in n-Paraffin-utilizing Ability

Egg white solids freeze-dried with or without the addition of glucose were stored at 50°C under 65 % relative humidity to study the effect of the Maillard reaction on the solubility and heat stability and the formation of aggregates. A stimulative effect on the former properties was observed on the sample with glucose in the initial stage of the Maillard reaction. By comparing the SDS-polyacrylamide gel electrophoretic patterns, solubilities in SDS and SDS/2-mercaptoethanol and the s_20,w values, it was found that glucose, in addition to the effect due to the changes of charged groups in glucose-protein complex occurring in the course of the Maillard reaction, might have a protective effect against aggregate formation through a stable cross-linking, which was not dependent on the SS bond, and through a stable non-covalent bond.