糖基化对分离乳清蛋白结构和功能特性的影响  

Effects of Glycosylation on the Structural and Functional Properties of Whey Protein Isolate

作　　者：张园园[1] 王聪[1] 马琴[1] 李冬冬[1] 李佩佩 刘敦华[1] Zhang Yuanyuan;Wang Cong;Ma Qin;Li Dongdong;Li Peipei;Liu Dunhua(School of Food and Wine,Ningxia University,Yinchuan 750021)

机构地区：[1]宁夏大学食品与葡萄酒学院,银川750021

出　　处：《中国食品学报》2023年第1期54-65,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金地区科学基金项目(31560436)。

摘　　要：为确定糖基化处理分离乳清蛋白的最佳工艺,研究其结构和功能特性,以分离乳清蛋白(WPI)与沙蒿胶(ASG)为原料,进行糖基化反应。通过响应面法确定改性WPI最佳工艺参数为:时间118 min,温度90℃,反应初始pH 12,在该条件下乳化活性为0.735,乳化稳定性为245.103。在最佳工艺参数条件下,制备糖基化产物,结果表明,糖基化产物(WPI-ASG)与单一蛋白相比,微观结构差异显著,乳液粒径分布相似,参与反应的主要游离氨基酸赖氨酸(Lys)和精氨酸(Arg)分别减少了23%和31.1%,荧光强度降低,FTIR-ART光谱图显示对应吸收峰有明显的减弱或增强,SDS-PAGE测得泳道强度下降,差示扫描热量仪测得峰值温度和热焓值升高。综合分析表明,WPI-ASG具有更好的乳化性和热稳定性。本研究结果对分离乳清蛋白的乳化性能提升,蛋白-多糖共价复合物的制备,物理稳定性的提高,应用蛋白或糖类的开发,具有一定参考意义。In order to determine the best process of isolating whey protein,the structure and functional characteristics were studied.The glycosylation reaction was conducted by separating whey protein(WPI) and Artemisia annua gum(ASG).The optimal process parameters of modified WPI were determined by response surface method:time 118 min,temperature 90 ℃,initial reaction pH 12,and the emulsification activity was 0.735 and the emulsification stability was245.103.Under the best process parameters,glycosylation products were prepared.The results showed that the glycosylated products(WPI-ASG) and the single protein.The emulsion size distribution was similar,the main free amino acids lysine(Lys) and arginine(Arg) were reduced by 23% and 31.1% respectively,the fluorescence intensity decreased,the FTIR-ART spectroscopy showed that the corresponding absorption peak was significantly weakened or enhanced,the lane intensity measured by SDS-PAGE decreased,and the peak temperature and heat enthalpy were increased by the differential scanning meter.Comprehensive analysis shows that WPI-ASG has better emulsibility and thermal stability.The results of this study have certain reference significance for the improvement of isolated whey proteins,the preparation of protein-polysaccharide covalent complexes,the improvement of physical stability,and the development of applied proteins or sugars.

关 键 词：分离乳清蛋白 沙蒿胶 糖基化 结构 功能特性 

分 类 号：TS201.21[轻工技术与工程—食品科学]