糖基化对β伴大豆球蛋白热聚集行为的影响研究I.pdfVIP

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.11 糖基化对β-伴大豆球蛋白热聚集行为的影响研究（I） 许彩虹 1,2 1 2 ，于淑娟 ，杨晓泉 （1.华南理工大学轻工与食品学院国际糖业研究中心，广东广州 510641） （2.华南理工大学轻工与食品学院蛋白质工程研究中心，广东广州 510641） 摘要：基于 Maillard 反应的机理，采用干热法分别制备出 7S 和不同分子量葡聚糖（67 kDa、150 kDa、500 kDa ）的三种糖基化 产物，从糖基化产物的热性质分析到热聚集体的浊度、粒径，研究了糖基化对于 7S 在 pH 和离子强度诱导下的热聚集行为。结果显 示，糖基化具有抑制 7S 热聚集行为的作用，并且葡聚糖在分子量为 67 kDa 和 150 kDa 时的糖基化产物抑制效果相近且优于分子量为 500 kDa 的葡聚糖糖基化产物。 关键词：糖基化；β-伴大豆球蛋白；葡聚糖；热聚集 文章篇号：1673-9078(2010)11-1069-1072 Effect of Glycosylation on the Thermal Aggregation of β-conglycinin 1,2 1 2 XU Cai-hong , YANG Xiao-quan , YU Shu-juan (1.Research and Development Center of Sugar, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China) (2.Research and Development Center of Food Proteins, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China) Abstract: The purpose of this research was to study the effect of glycosylation by the Maillard conjugation on the thermal aggregation of β-conglycinin with various pH and ionic strength respectively, and to investigate the effect the length of glycan chains on the thermal aggregation according to the analyses of DSC, turbidity, particle size, ξ potential and hydrophobicity. It was confirmed that the glycosylation of β-conglycinin can inhibit the thermal aggregation of β-conglycinin regardless of the molecular mass of the polysaccharide in the range of 67~150 kDa, and this effect of 500 kDa was slightly lower than 67 kDa an