低聚异麦芽糖糖基化法降低牛乳β-乳球蛋白抗原性  

Study on reduced antigenicity of β-lactoglobulin by conjugation with isomaltooligosaccharide

作　　者：任珊[1] 康慧[1] 杨铮[1] 张帆[1] 徐卉[1] 石磊[1] 许美玉[1] 

机构地区：[1]北京林业大学生物科学与技术学院,北京100083

出　　处：《食品工业科技》2009年第7期85-87,90,共4页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑计划子课题(2006BAD04A06);教育部留学回国人员科研启动基金

摘　　要：利用凝胶过滤层析法从牛乳乳清分离蛋白中分离纯化β-乳球蛋白,然后利用美拉德反应制备β-乳球蛋白与低聚异麦芽糖结合产物。通过竞争和非竞争ELISA法检测该结合产物的抗原性,结果显示糖基化后的β-乳球蛋白的抗原性得到显著降低。利用双缩脲法和苯酚硫酸法测定该结合物的组成,结果显示该结合物中β-乳球蛋白和低聚异麦芽糖摩尔比为1:8。进而对该结合物进行凝胶过滤层析和SDS-聚丙烯酰胺凝胶电泳分析,结果显示该结合物相对分子量为44kDa,仍保持原有二聚体结构。Bovine β-lactoglobulin was purified from whey protein isolate by gel filtration chromatography, β-lactoglobulin（β-LG）- isomaltooligosaccharide （IMO） conjugate was prepared by using the Maillard reaction then.ELISA assay of competitive and noncompetitive both indicated the antigenicity of β-LG-IMO conjugate was significantly reduced.The composition of the conjugate determined according to the biuret and phenol-sulfuric acid methods showed that the molar ratio of β-LG to IMO in the conjugate was 1 ：8 ,The results of gel filtration chromatography and SDS-PAGE assay indicated that the molecular weight was 44kDa, and still maintained in dimmer form.

关 键 词：Β-乳球蛋白 低聚异麦芽糖 糖基化 抗原性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]