文蛤分离蛋白糖基化产物的制备及其结构表征  

Preparation and Structural Characterization of Clam Protein Isolate Glycosylated Product

作　　者：步营 王雯瑄 徐文婷 朱文慧 李学鹏 励建荣 张怡[3] 于志国 Bu Ying;Wang Wenxuan;Xu Wenting;Zhu Wenhui;Li Xuepeng;Li Jianrong;Zhang Yi;Yu Zhiguo(College of Food Science and Technology,Bohai University/National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Jinzhou 121013,Liaoning;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,Liaoning;Fujian Agriculture and Forestry University,College of Food Science,Fuzhou 350000;Dandong Taifeng Foodstuff Co.,Ltd.,Dandong 118300,Liaoning)

机构地区：[1]渤海大学食品科学与工程学院/生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034 [3]福建农林大学食品科学学院,福州350000 [4]丹东泰丰食品有限公司,辽宁丹东118300

出　　处：《中国食品学报》2024年第3期99-111,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：辽宁省海洋经济发展专项(2022-33)。

摘　　要：文蛤是我国海水养殖的重要经济贝类之一,蛋白含量高且氨基酸种类齐全。以文蛤为原料,提取文蛤分离蛋白,通过湿热糖基化反应法制备文蛤分离蛋白-葡聚糖糖基化合物。以乳化活性及乳化稳定性为判定指标,通过单因素结合响应面法优化糖基化反应条件,结果表明:最佳糖基化反应条件为温度109℃、时间89 min、pH 11、蛋白/葡聚糖质量比1∶1,此条件下的乳化活性和乳化稳定性分别为1.22和75.56。游离氨基含量、傅里叶红外光谱、热稳定性、荧光光谱分析和扫描电子显微镜等结果分析表明文蛤分离蛋白和葡聚糖通过糖基化反应生成了糖基化产物,改善了文蛤蛋白的功能特性。本研究为扩展文蛤蛋白在食品工业中的应用提供了理论参考。Clam is one of the important economic shellfish in mariculture in China,with high protein content and complete amino acid species.In this paper,clam was used as experimental material to extract clam protein isolate,and clam protein isolate-dextran conjugates were prepared by wet heat glycosylation reaction.With emulsifying activity and emulsifying stability as the evaluation indexes,the conditions of glycosylation reaction were optimized by single factor combined with response surface method.The result showed that the optimal conditions were 109℃,89 min,pH 11,mass ratio of protein to dextran was 1∶1.Under these conditions,the emulsifying properties and emulsifying stability of glycosylated compound were 1.22 and 75.56,respectively.The results of free amino group content,Fourier transform infrared spectroscopy(FT-IR),thermal stability,fluorescence spectroscopy and scanning electron microscopy(SEM)showed that the glycosylated product was formed by glycosylation of clam protein isolate and dextran.This study improved the functional properties of clam protein and provided a theoretical basis for expanding the application of clam protein in food industry.

关 键 词：文蛤分离蛋白 糖基化 响应面优化 结构表征 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]