作　　者： ; ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《华南理工大学学报（自然科学版）》 2011年第12期121-126,共6页

摘　　要： 为探讨糖链对蛋白质的共价修饰作用,在大分子拥挤体系中通过Maillard反应制备了大豆分离蛋白(SPI)-葡聚糖共价复合物(SDC),通过十二烷基磺酸钠-聚丙烯酰胺凝胶电泳、荧光光谱、凝胶渗透色谱、圆二色光谱等方法研究了葡聚糖共价键入后对SPI功能和构象的影响.结果表明,大豆分离蛋白和葡聚糖发生共价结合;Maillard反应的适宜条件为SPI/葡聚糖质量比1∶1,温度60℃、反应时间30 h;在大分子拥挤体系中,与未经Maillard反应的SPI/葡聚糖混合物相比,SDC表面的疏水基团减少,乳化活性较高;与SPI相比,SDC的热稳定性提高;糖链的键入使SPI的结构发生了变化,柔韧性有所增加,更有利于发挥其功能. In order to explore the covalent modification of proteins by polysaccharide chains,soy protein isolate(SPI)-dextran conjugate(SDC) was prepared via the Maillard reaction in macromolecular crowding conditions.Then,the functions and conformation of the product were analyzed by means of the sodium dodecyl sulfate-polyacrylamide gel electrophoresis,the fluorescence spectroscopy,the gel permeation chromatography and the circular dichroism spectroscopy.The results show that(1) there occurs a covalent binding of dextran to SPI after the Maillard reaction best being carried out with a SPI-to-dextran mass ratio of 1∶ 1 at 60 ℃ for 30 h;(2) as compared with the SPI-dextran mixture without the Maillard reaction,SDC possesses less hydrophobic groups on its surface and stronger emulsifying activity in macromolecular crowding conditions;(3) SDC is more thermally stable than SPI;and(4) the covalent binding of polysaccharides changes the structure of SPI and improves the structural flexibility,which benefits the function display of SPI.

关 键 词： 大分子拥挤 大豆分离蛋白 葡聚糖 共价键 反应

领　　域： [轻工技术与工程] [轻工技术与工程] [生物学]