卵粘蛋白的糖链解析及构效关系研究进展  

The Analysis of Saccharide of Ovomucin and the Relationship Between Structure and Biological Activities

作　　者：付丹[1] 马美湖[1] 蔡朝霞[1] 金永国[1] 黄茜[1] 

机构地区：[1]国家蛋品加工技术研发分中心,华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品研究与开发》2014年第12期92-98,共7页Food Research and Development

基　　金：国家自然科学基金(31101320)

摘　　要：摘要：卵粘蛋白是一种从禽蛋蛋清中分离出来，约占蛋清蛋白质含量2％~4％的高分子量的硫酸酯糖蛋白。糖蛋白上的糖链可以影响并改变蛋白质的理化性质和内在特性，对糖蛋白整体生物学功能的体现至关重要。已有研究表明卵粘蛋白上的糖链与其抗病毒、抗菌、抗肿瘤等生物活性有密切关系。本文就卵粘蛋白糖链解析及构效关系进行综述，为进一步研究该蛋白提供借鉴。Ovomucin, a high-molecular-weight sulfated glycoprotein, is separated from egg white in proportion of 2 % to 4 % of total protein. The saecharides could intrinsically modify and chang the property of glycoprotein, and it is vital to the representation of overall biological function. This paper has summarized the analysis of saecharide of ovomucin and the relationship between saccharide structure and biological activities, so as to provide some references for the further research of this protein.

关 键 词：卵粘蛋白 糖链 解析 构效关系 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]