牛血清白蛋白-葡聚糖接枝改性及机理研究(Ⅰ)  

Maillard Reaction between Bovine Serum Albumin and Dextran

作　　者：林花[1] 于淑娟[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品科学》2010年第5期18-22,共5页Food Science

基　　金：国家自然科学基金项目(20776050);广东省自然科学基金项目(7006508)

摘　　要：分别采用干热和湿热两种方法制备牛血清白蛋白和葡聚糖Maillard反应产物,并对其性质进行研究。产物褐变程度及SDS-聚丙烯酰胺凝胶电泳结果分别表明:干热法反应中Maillard高级阶段反应程度较弱,反应产物分子量分布较广;湿热法有利于反应向Maillard高级阶段进行,反应产物分子量分布较为集中。PAS染色结果证明,两种Maillard反应方法均生成不同接枝程度的糖基化产物,并采用分子排阻色谱分析两种反应体系中Maillard反应产物结构特征。Bovine serum albumin was conjugated with dextran under dry-heating or wet-heating conditions to obtain two kinds of Maillard reaction products. Meanwhile, the products obtained were investigated by SDS-PAGE electrophoresis and molecular exclusion chromatography. Results indicated that weaker Maillard reaction under dry-heating condition was observed at higher polymerization stage, and the resulting products exhibited a broad molecular distribution. Compared with dry-heating condition, the Maillard reaction under wet-heating was prone to higher polymerization stage so that the products had a narrow molecular distribution. Moreover, PAS staining confirmed glycosylation products with different conjugation degrees under the above two thermal conditions. The molecular structure properties of Maillard reaction products under dry-heating or wetheating conditions were also analyzed by molecular exclusion chromatography.

关 键 词：牛血清白蛋白 葡聚糖 MAILLARD反应 接枝 

分 类 号：TQ657.4[化学工程—精细化工]