壳寡糖糖基化修饰对酪蛋白分子特性及流变性质的影响  

Effects of oligochitosan glycation modification on molecular characteristics and rheological properties of casein

作　　者：宋春丽[1] 陈佳鹏[1] 任健[1] 

机构地区：[1]齐齐哈尔大学农产品加工黑龙江省普通高校重点实验室,黑龙江齐齐哈尔161006

出　　处：《中国油脂》2017年第3期95-98,共4页China Oils and Fats

基　　金：黑龙江省自然科学基金项目(B201421)

摘　　要：研究利用转谷氨酰胺酶催化酪蛋白与壳寡糖发生糖基化交联反应,并控制反应时间(1、2 h和4 h)制备3种糖基化交联酪蛋白。经SDS-聚丙烯酰胺凝胶电泳、傅里叶红外光谱和游离氨基含量分析,表明酪蛋白同时发生了分子交联和糖基导入反应;经流变学分析,表明产物的表观黏度显著提高(剪切速率为1 s^(-1)时,反应4 h的修饰产物的表观黏度增加了约10倍),且表现出剪切稀释特性;同时,频率扫描实验表明,产物分散液由类固体性质转变为类流体性质。Transglutaminase was used to catalyze glycation cross- linking reaction ol casein ano ollgocnl-tosan. Three kinds of glycation cross - linked casein were prepared by controlling reaction time of 1, 2,4 h. The results of SDS - polyacrylamide gel electrophoresis, Fourier infrared spectrum and analysis offree amino acid content indicated that the casein was crosslinked and glycosylated. The theological analy-sis result indicated that the apparent viscosity of the product increased significantly and exhibited shearthinning behavior. The apparent viscosity of modified product obtained by reacting for 4 h increased by a-bout ten times under the condition of shear rate 1 s-1. The frequency scan experiment showed that theproduct dispersion transformed from solid -like character into fluid -like character.

关 键 词：酪蛋白 糖基化 交联 壳寡糖 转谷氨酰胺酶 

分 类 号：O629.73[理学—有机化学]