大豆可溶性多糖对大豆分离蛋白的物性修饰
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摘要
在60℃,相对湿度为79%的条件下,通过Maillard反应进行共价接枝,得到大豆分离蛋白(SPI)-大豆可溶性多糖(SSPS)共价接枝物(SSC).根据糖基化产物在SPI等电点附近(pH=4.5)和中性条件(pH=6.5)下的溶解性将其分成两个组分SC45和SC65,对其进行SDS-PAGE凝胶电泳,并分析了其浊度、粒径和Zeta电位等物化性质.结果显示:反应后生成大相对分子质量的接枝物,SPI的7S和11S中各亚基均参与了糖基化反应,SSC两个组分的接枝度分别高达41.79%和36.75%;SC45在酸性环境中的浊度显著低于SC65,说明SC45在蛋白的等电点附近溶解性能优越,能有效降低蛋白的自聚集;SSC的稳定性主要是由接入的SSPS分子亲水侧链空间位阻作用提供的.
Soy protein isolate( SPI)-soybean soluble polysaccharide( SSPS) conjugates( SSC) were prepared through a Maillard reaction at 60 ℃ for seven days with a relative humidity of 79% . Then,the product was separated into two components( namely,SC45 and SC65) on the basis of their solubility at pH4. 5( near the isoelectric point of the SPI) and pH6. 5( neutral condition) respectively. Finally,the two components were characterized through SDS-PAGE and were analyzed in terms of turbidity,particle size and Zeta potential. The results show that( 1) the graft of a higher relative molecular mass forms after the reaction,and each subunit in the 7 S and 11 S of the SPI is involved in the glycation reaction;( 2) the graft degrees of the two components are respectively up to 41. 79% and 36. 75% ;( 3) in acid conditions,the turbidity of SC45 is significantly lower than that of SC65,meaning that SC45 has a better solubility near the isoelectric point and can effectively reduce the self-aggregation of the protein; and( 4) the stability of the SSC depends on the steric hindrance caused by the hydrophilic side chains of the SSPS.
Soy protein isolate( SPI)-soybean soluble polysaccharide( SSPS) conjugates( SSC) were prepared through a Maillard reaction at 60 ℃ for seven days with a relative humidity of 79% . Then,the product was separated into two components( namely,SC45 and SC65) on the basis of their solubility at pH4. 5( near the isoelectric point of the SPI) and pH6. 5( neutral condition) respectively. Finally,the two components were characterized through SDS-PAGE and were analyzed in terms of turbidity,particle size and Zeta potential. The results show that( 1) the graft of a higher relative molecular mass forms after the reaction,and each subunit in the 7 S and 11 S of the SPI is involved in the glycation reaction;( 2) the graft degrees of the two components are respectively up to 41. 79% and 36. 75% ;( 3) in acid conditions,the turbidity of SC45 is significantly lower than that of SC65,meaning that SC45 has a better solubility near the isoelectric point and can effectively reduce the self-aggregation of the protein; and( 4) the stability of the SSC depends on the steric hindrance caused by the hydrophilic side chains of the SSPS.
引文
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[23]CERRI P S,CERRI E S.Staining methods applied to glycol methacrylate embedded tissue sections[J].Micron,2003,34(8):365-372.
[24]BEVERIDGE T,TOMA S J,NAKAI S.Determination of-SH and-SS-groups in some food proteins using Ellman’s reagent[J].Journal of Food Science,1974,39(1):49-56.
[25]DAMODARAN S,KINSELLA J E.Effect of conglycinin on the thermal aggregation of glycinin[J].Journal of Agricultural and Food Chemistry,1982,30(5):812-817.
[26]ZHANG X,QI J R,LI K K,et al.Characterization of soyβ-conglycinin-dextran conjugate prepared by Maillard reaction in crowded liquid system[J].Food Research International,2012,49(2):648-654.
[27]张曦.大分子拥挤环境下葡聚糖对大豆7S球蛋白的物性修饰研究[D].广州:华南理工大学,2013.
[28]MARIA Cecilia Puppo,MARIA Cristina Anon.Structural properties of heat-induced soy protein gels as affected by ionic strength and p H[J].Journal of Agricultural and Food Chemistry,1998,46(9):3583-3589.
[29]ANNE Maiiais,GABRIEL E Remondetto,Rolando Gonzalez,et al.Formation of soy protein isolate cold-set gels:protein and salt effects[J].Journal of Food Science,2005,70(1):C67-C73.
[30]沈钟,王果庭.胶体与表面化学[M].北京:化学工业出版社,2002.
[31]许彩虹.大豆球蛋白糖基化接枝改性及其热聚集行为研究[D].广州:华南理工大学,2010.
[32]THORARINSDOTTIR K A,ARASON S,GEIRSDOTTIR M B,et al.Changes in myofibrillar proteins dsuring processing of salted cod(Gadus morhua)as determined by eelectrophoresis and differential scanning calorimetry[J].Food Chemistry,2002,77(3):377-385.
[33]聂剑初,吴国利,张翼伸,等.生物化学简明教程[M].北京:高等教育出版社,1995.
[34]张曦,齐军茹,杨晓泉.大分子拥挤环境下大豆7S球蛋白糖基化研究[J].食品工业科技,2012,33(15):58-61.
[2]SUN Y,HAYAKAWA S,IZUMORI K.Modification of ovalbumin with a rare ketohexose through the Maillard reaction:effect on protein structure and gel properties[J].Journal of Agricultural and Food Chemistry,2004,52(5):1293-1299.
[3]WU N N,ZHANG J B,BIN T A N,et al.Characterization and interfacial behavior of nanoparticles prepared from amphiphilic hydrolysates ofβ-conglycinin-dextran conjugates[J].Journal of Agricultural and Food Chemistry,2014,62(52):12678-12685.
[4]AKHTAR M,DICKINSON E.Whey protein-maltodextrin conjugates as emulsifying agents:an alternative to gum arabic[J].Food Hydrocolloids,2007,21(4):607-616.
[5]DIFTIS N,KIOSSEOGLOU V.Physicochemical properties of dry-heated soy protein isolate-dextran mixtures[J].Food Chemistry,2006,96(2):228-233.
[6]KATO A,MINAKI K,KOBAYASHI K.Improvement of emulsifying properties of egg white proteins by the attachment of polysaccharide through Maillard reaction in a dry state[J].Journal of Agricultural and Food Chemistry,1993,41(4):540-543.
[7]KATO A,MURATA K,KOBAYASHI K.Preparation andcharacterization of ovalbumin-dextran conjugate having excellent emulsifying properties[J].Journal of Agricultural and Food Chemistry,1988,36(3):31-37.
[8]KATO Y,AOKI T,KATO N,et al.Modification of ovalbumin with glucose 6-phosphate by amino-carbonyl reaction:improvement of protein heat stability and emulsifying activity[J].Journal of Agricultural and Food Che-mistry,1995,43(2):301-305.
[9]NAKAMURA S,KATO A,KOBAYASHI K.Enhanced antioxidative effect of ovalbumin due to covalent binding of polysaccharides[J].Journal of Agricultural and Food Chemistry,1992,40(11):2033-2037.
[10]EASA A M,HILL S E,MITCHELL J R,et al.Bovine serum albumin gelation as a result of the Maillard reaction[J].Food Hydrocolloids,1996,10(2):199-202.
[11]MATSUDOMI N,NAKANO K,SOMA A,et al.Improvement of gel properties of dried egg white by modification with galacto-mannan through the Maillard reaction[J].Journal of Agricultural and Food Chemistry,2002,50(14):4113-4118.
[12]JIMENEZ-CASTAN珟N L,VILLAMIEL M,LOPEZFANDI珟NO R.Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass[J].Food Hydrocolloids,2007,21(3):433-443.
[13]DIFTIS N,BILIADERIS C,KIOSSEOGLOU V.Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolatedextran mixture[J].Food Hydrocolloids,2005,19(6):1025-1031.
[14]DIFTIS N,KIOSSEOGLOU V.Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose[J].Food Chemistry,2003,81(1):1-6.
[15]DIFTIS,N,KIOSSEOGLOU V.Competitive adsorption between a dry-heated soy protein-dextran mixture and surface-active materials in oil-in-water emulsions[J].Food Hydrocolloids,2004,18(4):639-646.
[16]MAEDA H.Soluble soybean polysaccharide[M].Osaka:Fuji Oil Co.Ltd.,1999:309-319.
[17]CHEN S C.Proceedings of Kellogg international symposium on dietary fiber[R].Tokyo:Center for Academic Publications Japan,1990.
[18]KIKUCHI T,YOKOTSUKA T.Studies on the polysaccharides from soy scauce part I.purification and properties of two acidic polysaccharides[J].Agricultural and Biological Chemistry,1972,36(4):544-550.
[19]张晋博.多糖对大豆蛋白的修饰及其界面、乳化和凝胶性质的研究[D].广州:华南理工大学,2013.
[20]WANG X S,Tang C H,Li B S,et al.Effect of high-pressure treatment on some physicochemical and functional properties of soy protein isolates[J].Food Hydrocolloids,2008,22(4):560-567.
[21]齐军茹,曹静.一种基于可溶性大豆多糖的糖基化蛋白及其制备方法:CN105669825A[P].2016-02-18.
[22]LAEMMLI U K.Cleavage of structural proteins during the assembly of the head of bacteriophage T4[J].Nature,1970,227(5259):680-685.
[23]CERRI P S,CERRI E S.Staining methods applied to glycol methacrylate embedded tissue sections[J].Micron,2003,34(8):365-372.
[24]BEVERIDGE T,TOMA S J,NAKAI S.Determination of-SH and-SS-groups in some food proteins using Ellman’s reagent[J].Journal of Food Science,1974,39(1):49-56.
[25]DAMODARAN S,KINSELLA J E.Effect of conglycinin on the thermal aggregation of glycinin[J].Journal of Agricultural and Food Chemistry,1982,30(5):812-817.
[26]ZHANG X,QI J R,LI K K,et al.Characterization of soyβ-conglycinin-dextran conjugate prepared by Maillard reaction in crowded liquid system[J].Food Research International,2012,49(2):648-654.
[27]张曦.大分子拥挤环境下葡聚糖对大豆7S球蛋白的物性修饰研究[D].广州:华南理工大学,2013.
[28]MARIA Cecilia Puppo,MARIA Cristina Anon.Structural properties of heat-induced soy protein gels as affected by ionic strength and p H[J].Journal of Agricultural and Food Chemistry,1998,46(9):3583-3589.
[29]ANNE Maiiais,GABRIEL E Remondetto,Rolando Gonzalez,et al.Formation of soy protein isolate cold-set gels:protein and salt effects[J].Journal of Food Science,2005,70(1):C67-C73.
[30]沈钟,王果庭.胶体与表面化学[M].北京:化学工业出版社,2002.
[31]许彩虹.大豆球蛋白糖基化接枝改性及其热聚集行为研究[D].广州:华南理工大学,2010.
[32]THORARINSDOTTIR K A,ARASON S,GEIRSDOTTIR M B,et al.Changes in myofibrillar proteins dsuring processing of salted cod(Gadus morhua)as determined by eelectrophoresis and differential scanning calorimetry[J].Food Chemistry,2002,77(3):377-385.
[33]聂剑初,吴国利,张翼伸,等.生物化学简明教程[M].北京:高等教育出版社,1995.
[34]张曦,齐军茹,杨晓泉.大分子拥挤环境下大豆7S球蛋白糖基化研究[J].食品工业科技,2012,33(15):58-61.