绿豆分离蛋白的葡聚糖糖基化改性研究  

Study on glycosylation of mung bean protein isolates and dextran

作　　者：韩飞飞[1] 李杨[1] 王中江[1] 隋晓楠[1] 齐宝坤[1] 王瑞[1] 毕爽[1] 李秋慧[1] 江连洲[1,2] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]国家大豆工程技术研究中心,黑龙江哈尔滨150030

出　　处：《食品工业科技》2016年第9期49-52,57,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(31571876;31301501);国家科技支撑计划课题(2014BAD22B00);国家"863"计划(2013AA102101);国家"863"计划(2013AA102104);黑龙江省自然科学基金项目(ZD201302);高等学校博士学科点专项科研基金(20132325110013)

摘　　要：为改善绿豆分离蛋白(MBPI)的理化特性,利用葡聚糖(Dextran)接枝改性MBPI,并对改性后蛋白的溶解性、乳化特性、表面疏水性、亚基结构的变化进行研究。SDS-PAGE凝胶电泳分析结果表明,MBPI和Dextran接枝反应后生成了分子量较大的共价复合物,表面疏水性分析表明,相比于未处理蛋白,MBPI-Dextran共价复合物的表面疏水性含量降低,溶解性和乳化特性的研究表明,改性后的蛋白质溶解性和乳化特性得到不同程度的改善。In order to improve the physicochemical properties of mung bean protein isolates（ MBPI）,MBPI- dextran covalent conjugates were prepared via Maillard reaction,solubility,emulsifying properties,surface hydrophobicity and subunit structure were studied.SDS- PAGE gel electrophoresis analysis showed that larger molecular weight covalent conjugates were formed,surface hydrophobicity analysis showed that compared to the untreated protein,MBPI- dextran covalent conjugates had a lower surface hydrophobicity,physicochemical properties such as solubility and emulsifying properties were improved after glycosylation.

关 键 词：绿豆分离蛋白 糖基化 蛋白质改性 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]