TGase催化玉米谷蛋白与壳寡糖糖基化修饰的研究  

Study on Tgase-catalyzed Glycosylation of Corn Gluten with Oligochitosan

作　　者：刘金玲[1] 刘晓兰[1] 徐晶[1] 郑喜群[1] 

机构地区：[1]齐齐哈尔大学食品与生物工程学院,农产品加工黑龙江省普通高校重点实验室,齐齐哈尔161006

出　　处：《食品工业》2015年第9期52-56,共5页The Food Industry

基　　金：国家自然科学基金资助项目(31371726)

摘　　要：在壳寡糖存在的条件下,利用转谷氨酰胺酶(Transglutaminase,TGase)对玉米谷蛋白进行糖基化交联修饰,以玉米谷蛋白糖基化修饰产物中的单糖导入量为指标,采用单因素试验优化糖基化反应条件,并比较了玉米谷蛋白、玉米谷蛋白交联产物和玉米谷蛋白糖基化修饰产物的溶解性。结果表明,最适糖基化反应条件为p H 8.0、酶添加量15 U/g玉米谷蛋白、玉米谷蛋白质量浓度3%、反应温度47℃、时间2 h、玉米谷蛋白中酰基供体与壳寡糖中酰基受体物质的量比1︰3。与玉米谷蛋白相比,玉米谷蛋白糖基化修饰产物的溶解性显著改善。Glycosylation of corn gluten catalyzed by transglutaminase in presence of oligochitosan was conducted in present work. Reaction conditions of the glycosylation were optimized by single factor trials when amount of the conjugated oligochitosan （expressed in Monosaccharide） was used as an indicator. The optimized pH of reaction system, quantity of TGase added, substrate concentration, reaction temperature, reaction time and molar ratio of acyl donor/acceptor were 8.0, 15 U/g corn gluten, 3%, 47 ℃, 2 h, and 1 ： 3, respectively. Compared with corn gluten, the solubility of modified protein was improved significantly.

关 键 词：转谷氨酰胺酶 糖基化 玉米谷蛋白 壳寡糖 溶解性 

分 类 号：TS201.2[轻工技术与工程—食品科学]