糖基化卵白蛋白结构及其凝胶稳定性关系的研究  

Relation of glycated albumin structure and gel stability

作　　者：吕蕾[1] 权伍荣[1] 郭志军[1] 

机构地区：[1]延边大学农学院,吉林延吉133002

出　　处：《延边大学农学学报》2015年第2期149-155,共7页Agricultural Science Journal of Yanbian University

摘　　要：糖基化卵白蛋白不但具有优越的凝胶性,还有良好的凝胶稳定性。本项目以天然态卵白蛋白为对照,融球态卵白蛋白为参比,糖基化卵白蛋白为研究对象,探讨了其结构和凝胶稳定性的关系。通过电镜扫描可以看出,糖基化卵白蛋白结构更规则、均匀。拉曼光谱分析结果表明：糖基化卵白蛋白在3 000cm-1左右有个特征峰。基质辅助解析电离飞行质谱图可以看出,糖基出现在质核比在2 500~4 300的区域。Glycated albumin has predominant gel function and gel stability.In this paper,the relation of glycated albumin structure and gel stability was investigated using natural albumins and heat denaturation albumins as controls.The results of scanning by electron microscopy indicated that texture of glycated albumin was more regular in comparison with natural albumins and heat denaturation albumins.Raman scattering spectra manifested glycated albumin had characteristic absorption band in 3 000cm-1.Matrix assisted laser desorption/ionization time of flight mass spectrometry（MALDI TOF MS）showed that glycosyl appearanced in m/z 2 500-4 300.

关 键 词：糖基化卵白蛋白 凝胶稳定性 基质解析电离飞行质谱(MALDI-TOF-MS) 

分 类 号：TS201.21[轻工技术与工程—食品科学]