低聚木糖修饰对牛乳β-乳球蛋白功能性质的影响  

Effect of xylo-oligosaccharides glycosylation on functional properties of β-Lactoglobulin

作　　者：涂越[1] 刘伟[1] 钟俊桢[1] 刘成梅[1] 徐雨佳[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047

出　　处：《中国乳品工业》2012年第12期12-15,共4页China Dairy Industry

基　　金：博士点基金项目(20103601110002);国家重点实验室目标导向项目(SKLF-MB-201004)

摘　　要：以低聚木糖(XOS)为修饰剂,采用不同的质量比对β-乳球蛋白进行糖基化修饰,研究了糖基化前后的β-乳球蛋白功能性质的变化。结果表明,质量比为6∶1的糖蛋白配比时低聚木糖和β-乳球蛋白的糖基化反应的接枝度最高,达28.1%;与未被糖基化的β-乳球蛋白相比,10∶1的低聚木糖修饰β-乳球蛋白后,溶解性最高增加了71.4%;6∶1的低聚木糖修饰后显著提高β-乳球蛋白的乳化性及其稳定性,乳化性最高增加了40.2%;而不同的糖蛋白配比对β-乳球蛋白起泡性没有显著影响。β-Lactoglobulin（β-LG）was glycosylated by xylo-oligosaccharide（XOS） under condition of different mass ratio（2：1,4：1,6：1,8：1, 10：1）. The change of its functional properties such as solubility, emulsifying property, emulsion stability and foaming ability was studied. The results showed that degree of graft（DG）of GRPs reached 28.1% which was highest when the mass ratio of XOS and β-LG was 6：1, and when the mass ratio of XOS and β-LG was 10：1, its solubility improved best. When it＇s 6：1, the emulsifying property improved best. It showed that the solubility and emulsifying property ofXOS glycosylation product were increased by 71.4% and 40.2%. The mass ratio of XOS and β-LG had no notably effect on foaming ability.

关 键 词：乳球蛋白 低聚木糖 糖基化 功能性质 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]