pdf - 糖基化对卵白蛋白分子特性及乳化性的影响.pdf

中国农业科学 2009,42(7):2499-2504 Scientia Agricultura Sinica doi: 10.3864/j.issn.0578-1752.2009.07.030 糖基化对卵白蛋白分子特性及乳化性的影响 于 滨，迟玉杰 （东北农业大学食品学院，哈尔滨 150030 ） 摘要：【目的】对糖基化卵白蛋白分子特性及乳化性进行研究，探讨二者之间内在联系。【方法】研究糖基化 进程中游离氨基含量、Zeta 电位、疏水性、乳化液滴平均粒径（d ）与乳化活性的变化情况。在此基础上对以上 32 因子进行相关性分析，并对糖基化卵白蛋白的乳化液进行显微镜观察。【结果】糖基化反应使游离氨基降低41.56%、 Zeta电位降低 20 mV、乳化液滴平均粒径（d ）减少2.0μm，而疏水性和乳化活性分别提高2.3倍和3.9倍。各 32 因子间明显的相关性表明，所研究因子为影响乳化性的关键因子。显微镜观察结果表明，糖基化卵白蛋白易于形 成较小的乳化液滴。【结论】糖基化是通过改变蛋白质表面电荷和形成双亲结构来改善乳化性的。 关键词：糖基化；卵白蛋白；乳化性；表面电荷；双亲结构 Effect of Glycosylation on Molecular Characteristics and Emulsifying Properties of Ovalbumin YU Bin, CHI Yu-jie (Department of Food Science, Northeast Agricultural University, Harbin 150030) Abstract: 【Objective 】 Molecular characteristics and emulsifying properties of glycosylated ovalbumin were studied to investigate the relationship between them. 【Method 】 Content of free amino group, Zeta potential, hydrophobicity, emulsifying activity and average droplet size of emulsion (d32) during glycosylation process were investigated. Correlation analysis of referred factors and microscopic observation of emulsion of glycosylated ovalbumin were also conducted. 【Result 】 Glycosylation reaction resulted in decrease of 41.56% of free amino group, 20 mV of Zeta potential, 2.0 µm of average droplet size of emulsion (d32) , and increase of 2.3 times of hydrophobicity and 3.9 times of emulsifying activity. Obvious correlation showed the investigated factors were key points of emulsifying properties. Microscopic