糖基化反应对绿豆分离蛋白二级结构及抗氧化性的影响  

Effect of Glycation Reaction on Secondary Structure and Antioxidant Activity of Mung Bean' Protein Isolate

作　　者：齐宝坤[1] 赵城彬[2] 江连洲[1] 武燕华[1] 李杨[1] Qi Baokun;Zhao Chengbin;Jiang Lianzhou;Wu Yanhua;Li Yang(College of Food Science,Northeast Agricultural University,Harbin 150030;College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118)

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]吉林农业大学食品科学与工程学院,长春130118

出　　处：《中国食品学报》2018年第9期53-60,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：黑龙江省教育厅创新人才项目(UNPYSCT-2017010)

摘　　要：采用湿热法将绿豆分离蛋白(MBPI)与葡聚糖(DX)进行糖基化反应,探讨糖基化反应对MBPI二级结构及抗氧化性的影响。MBPI与DX的糖基化反应使MBPI-DX复合物的褐变强度升高,且随着反应时间和温度的增加,褐变强度提高。糖基化反应后MBPI的α-螺旋含量降低,而β-折叠、β-转角和无规卷曲含量不同程度地提高,这有利于蛋白分子柔韧性的改善,对蛋白质功能特性的提高至关重要。MBPI与DX的糖基化反应能显著改善蛋白质的抗氧化性,具体表现在MBPI-DX复合物的DPPH自由基和·OH清除能力显著提高。此外,在90℃制备的MBPI-DX复合物比80℃制备的具有更高的DPPH自由基清除能力,反应一定时间后80℃与90℃产物的·OH清除能力相当。Glycation reaction was occurred between mung bean protein isolate（MBPI） and dextran（DX） by wet heat processing. Effect of glycation reaction on secondary structure and antioxidant activity of MBPI was discussed. The browning intensity of MBPI-DX conjugates increased after glycation reaction between MBPI and DX, and browning intensity further enhanced with the increase of reaction time and temperature. The α-helix content of MBPI reduced after glycation reaction, while the content of β-sheet, β-turn and random coil increased in different degrees, which was helpful for the improvement of the protein molecular flexibility and the enhancement of protein functional properties. The glycation reaction between MBPI and DX was able to significantly improve the antioxidant activity of proteins, which concretely performed in DPPH radicals and hydroxyl radicals scavenging capacity of MBPI-DX conjugates improved remarkably. In addition, MBPI-DX conjugates prepared by 90 ℃ had higher DPPH radicals scavenging capacity than that by 80 ℃. However, conjugates prepared by 80 ℃ had the same hydroxyl radicals scavenging capacity to that by 90 ℃ after reacting for a certain time.

关 键 词：糖基化反应 绿豆分离蛋白 二级结构 抗氧化性 

分 类 号：TS201.21[轻工技术与工程—食品科学]