糖基化反应改善鲢鱼鱼肉肌原纤维蛋白功能特性

Improved functional properties of silver carp(Hypophthalmichthys molitrix) myofibrillar proteins by glycosylation reaction

糖基化反应可以改善蛋白质的某些功能特性。为了提高鲢鱼肉蛋白质的功能特性,扩大其综合利用率,采用三因素二次正交旋转组合设计,研究了用鲢鱼肌原纤维蛋白(Mf)通过美拉德反应制备肌原纤维乳糖蛋白时,糖基化反应条件(温度、反应时间、乳糖与Mf质量比)对肌原纤维乳糖蛋白的溶解性、乳化性、热稳定性的影响,分别建立了肌原纤维乳糖蛋白的溶解性、乳化性、热稳定性与糖基化反应条件的定量关系。结果表明:肌原纤维乳糖蛋白溶解性的最优反应条件是温度50℃,反应时间18.5 h,乳糖与Mf质量比1.5;肌原纤维乳糖蛋白乳化活性的最优反应条件是温度50℃,反应时间18.5 h,乳糖与Mf质量比2.15;肌原纤维乳糖蛋白热稳定性的最优反应条件是温度55℃,反应时间13 h,乳糖与Mf质量比1.5。乳糖与Mf通过糖基化反应可以有效改善鲢鱼肉肌原纤维蛋白的功能特性。

Functional properties of proteins can be improved by mallard reaction. In order to improve Myofiibrillar＇ s functional properties and maximize the efficiency of its use, Myoffibrillar was conjugated to lactose by the means of Mallard reaction. The conditions for preparing myofibrillar-lactose with better functional properties, using glycosylation reaction were optimized by RSM as follows： for solubility, temperature 50 ℃, reaction time 18.5 h, weigh of lactose to Mf 1.5; for emulsifying activities, temperature 50 ℃, reaction time 18.5 h, weigh of lactose to Mf, 2.15; for heat stability, temperature 55 ℃,reaction time 13 h, weigh of lactose to Mf 1.5. These results suggest that functional properties of glycated proteins were effectively improved by Maillard reaction.