糖基化处理对蛋清粉凝胶性与物化特性的影响-食品科学.PDFVIP

82 2013, Vol.34, No.07 食品科学 ※基础研究 糖基化处理对蛋清粉凝胶性与物化特性的影响 1 1 2 迟玉杰 ，胥 伟 ，洪煜淼 (1.东北农业大学食品学院，黑龙江 哈尔滨 150030 ；2.中国药科大学药学院，江苏 南京 210009) 摘  要：为研究糖基化蛋清蛋白质的分子特点，对糖基化蛋清蛋白的凝胶性、巯基数、疏水性、分子柔性和Zeta 电位进行测定。结果表明：糖基化改性可使蛋清蛋白质的凝胶强度增加112.5 1%，持水性增加18.89%。在糖基化反 应过程中，蛋清蛋白的构象发生了两方面的变化：一是蛋白质分子部分展开，包含于分子内部的疏水性基团暴露 出来，二是蛋白质分子间或分子内形成了二硫键，使总巯基含量下降。此外，糖基化反应使蛋清蛋白的表面游离 ε-NH2数 目减少，使得蛋清蛋白所带正电荷数减少，从而降低了蛋清蛋白的等电点。 关键词：蛋清粉；糖基化；凝胶性；疏水性；分子柔性 Effect of Glycosylation on Gelling and Physicochemical Properties of Egg White Powder 1 1 2 CHI Yu-j ie ，XU Wei ，HONG Yu-miao (1. College of Food Science, Northeast Agricultural University, Harbin 150030, China ； 2. College of Pharmacy, China Pharmaceutical University, Nanj ing 210009, China) Abstract ：Molecular characteristics of glycosylated egg white proteins (GEWP), including gelling properties, the number of sulfhydryl groups, hydrophobicity, molecular flexibility and Zeta potential were investigated. The results showed that gel strength and water holding capacity of glycosylated egg white proteins increased by 112.51% and 18.89%, respectively, when compared to control. After glycosylation, the protein molecules were partially unfolded, thus exposing the internal hydrophobic groups. At the same time, inter- and intra-protein disulfide bonds were formed, resulting in decreased total sulfhydryl content. In addition, glycosylation decreased the number of free ε-NH2 on the surface of egg white protein molecules, reducing the positive charges, and thus, the isoelectric point of egg white proteins. Key words ：egg white powder ；glycosylation