栉孔扇贝(Chlamys farreri)闭壳肌分离蛋白的糖基化特性  

The characterization of glycosylation of protein isolated from Chlamys farreri adductor muscle

作　　者：姜梦云 刘俊荣 周晏琳 张晴 刘慧慧 田元勇 

机构地区：[1]大连海洋大学食品科学与工程学院,辽宁大连116023

出　　处：《食品与发酵工业》2017年第9期71-77,共7页Food and Fermentation Industries

基　　金：国家自然科学基金(31271980)

摘　　要：为探索海洋无脊椎动物肌肉分离蛋白的功能特性,以栉孔扇贝(Chlamys farreri)为研究对象,针对其闭壳肌分离蛋白的糖基化特性开展研究。首先,将原料肌肉蛋白进行酸溶分离得到酸溶蛋白(ACSP),再于等电点回收得到分离蛋白(ACPP);将酸溶蛋白和分离蛋白分别进行糖基化处理;考察了葡萄糖、乳糖和葡聚糖等3种还原糖的糖基化效果,以及温度(40、50、60℃)、蛋白/糖质量比(1∶3、1∶5、1∶7)和酸溶蛋白的pH(3、5、7)等3个反应参数,并以赖氨酸、果糖胺及吸光度为反应指标。研究结果发现,以分离蛋白(ACPP)为蛋白底物时,葡萄糖的糖基化效果最明显,该处理组的赖氨酸减少了43.09%,果糖胺增加1.41 mmol/L;较高的温度会促进糖基化反应,60℃处理组结果显示,赖氨酸减少46.95%,果糖胺增加1.41 mmol/L;不同糖浓度的效果差异不大,3种糖浓度处理组的赖氨酸减少46.95%~55.38%,果糖胺增加1.14~1.42 mmol/L。直接作为底物的酸溶蛋白(ACSP)则无糖基化效果,当调节酸溶蛋白(ACSP)pH至中性时,其糖基化功能得以显现,此时赖氨酸减少48.89%,果糖胺增加1.49 mmol/L。表明糖基化是栉孔扇贝分离蛋白的有效改性手段。To explore the functionality of marine invertebrates＇ fish protein isolate, Chlamys farreri was studied; fish protein was isolated by using acid-aided solution from adductor muscle, soluble protein （ACSP） was extracted under critical pH. Acidic protein precipitation （ACPP） was obtained from ACSP by isoelectrie precipitation. ACSP and ACPP were modified by glycosylation respectively. The characterization of glycosylation in different reducing sugars（ glucose, lactose and dextran） , temperature （40,50 and 60℃ ） , the mass ratio of protein to sugar （ 1 ： 3,1 ： 5 and 1：7） and pH were investigated by measuring the available lysine content, fructosamine content and brown color development. Among several reducing sugars, glucose was the most effective in glycosylation, and its available lysine was decreased 43.09% , fructosamine increased 1.41 mmol/L. Significant differences were observed at different temperature, the most efficiency was at 60 ℃ and its available lysine was decreased 46.95% , fructosamine increased 1.41 mmol/L. Glycosylation was not affected by the weight ratio of protein to sugar. ACSP was not glycosylated directly, when adjusting pH to neutral, glycosylation was obtained. Its available lysine was decreased 48.89% , fructosamine was increased 1.49 mmol/L. The results suggested that glycosylation may be a useful approach for modification of fish protein isolate from Chlamys farreri.

关 键 词：栉孔扇贝(Chlamys farreri) 闭壳肌 分离蛋白 糖基化 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]