紫苏籽粕蛋白糖基化产物结构及功能特性  

Structural and functional properties of the glycosylated products of perilla seed meal proteins

作　　者：王丹[1,2] 李河 张志军[1,2] 李会珍[1,2] WANG Dan;LI He;ZHANG Zhijun;LI Huizhen(School of Chemistry and Chemical Engineering,North University of China,Taiyuan 030051,Shanxi,China;Jinzhong Institute of Industrial Technology and Innovation,North University of China,Jinzhong 030600,Shanxi,China)

机构地区：[1]中北大学化学与化工学院,山西太原030051 [2]中北大学晋中产业技术创新研究院,山西晋中030600

出　　处：《浙江大学学报（农业与生命科学版）》2023年第4期557-565,共9页Journal of Zhejiang University:Agriculture and Life Sciences

基　　金：山西省重点研发计划(现代农业领域)项目(2022ZDYF123);山西省晋中市重点研发计划(农业)项目(Y212006)。

摘　　要：以果糖(fructose,FRU)、葡聚糖(dextran,DEX)和麦芽糊精(maltodextrin,MD)3种不同分子量的糖为诱导物,采用湿热法对紫苏籽粕蛋白(perilla seed meal protein,PSMP)进行改性,探究3种糖对PSMP糖基化产物结构和功能特性的影响。接枝度和褐变程度测定结果表明,3种糖均与PSMP发生了糖基化反应。与PSMP相比,3种PSMP糖基化产物的溶解性在中性、碱性条件下均得到改善,其中P-DEX的溶解度在pH 7.0时提高约9%。同时,3种PSMP糖基化产物的乳化性、起泡性、热性能以及持油力均明显得到提高,其中P-DEX表现最优。傅里叶变换红外光谱(Fourier transform infrared spectrum,FTIR)和内源荧光光谱测定结果证实,PSMP糖基化产物的二、三级结构均发生了改变;扫描电镜观察到改性产物内部构象展开,表明结构的改变是影响蛋白质功能特性的主要原因。综上所述,PSMP糖基化改性对其结构和功能特性都有明显改善。本研究结果可为PSMP的应用提供新的思路和方法,也为糖基化蛋白构效关系研究提供了一定的理论和技术支撑。Fructose(FRU),dextran(DEX),and maltodextrin(MD)with different molecular weights were used as inducers to modify perilla seed meal protein(PSMP)using a wet heating method,in order to explore their effects on the structural and functional properties of PSMP glycosylated products.The detection results of grafting degree and browning degree showed that all three kinds of sugars underwent glycosylation reactions with PSMP.Compared with PSMP,the solubility of the three PSMP glycosylated products was improved under medium and alkaline conditions,with the solubility of P-DEX showing an increase of about 9%at pH 7.0.Meanwhile,the emulsifying,foaming,thermal properties,and oil-holding capacity of the three PSMP glycosylated products were significantly improved,with P-DEX showing the best performance.The detection results of Fourier transform infrared spectrum(FTIR)and endogenous fluorescence spectra confirmed that both the secondary and tertiary structures of PSMP glycosylated products were altered.The internal conformational unfolding of the modified products was observed by scanning electron microscopy(SEM),indicating that the structural changes were the main reason for the functional properties of the proteins.In summary,the glycosylation of PSMP significantly improved both its structural and functional properties.This study offers new ideas and methods for the applications of PSMP,as well as some theoretical and practical support for research into the structural relationships of glycosylated proteins.

关 键 词：紫苏籽粕蛋白 糖基化 结构 乳化性 功能特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]