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(d32)与乳化活性的变化情况。在此基础上对以上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20mV、乳化液滴平均粒径(d32)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。
[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] Glycosylationreaction resulted in decrease of 41.56% of free amino group, 20 mV of Zeta potential, 2.0μun 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 observation indicated glycosylated ovalbumin was prone to form small droplet of emulsion. [Conclusion] Emulsify properties were improved by glycosylation through change of surface charge and formation of amphiphilic structure.
出处
《中国农业科学》
CAS
CSCD
北大核心
2009年第7期2499-2504,共6页
Scientia Agricultura Sinica
基金
国家"十一五"科技支撑计划(2006Bad05a00)
国家自然科学基金项目(30871954)
关键词
糖基化
卵白蛋白
乳化性
表面电荷
双亲结构
glycosylation
emulsifying properties
ovalbumin
surface charge
amphiphilic structure
