糖基化反应条件对乳清蛋白——麦芽糖复合物抗原性的影响

Effect of Glycosylation reaction conditions on the Antigenicity of WPI-Maltose Conjugate

研究了将麦芽糖通过糖基化引入到乳清蛋白制备乳清蛋白-麦芽糖,用间接竞争ELISA法测定不同反应时间不同质量比的乳清蛋白-麦芽糖中α-乳白蛋白和β-乳球蛋白的抗原性的变化。结果表明,糖基化能有效降低α-乳白蛋白和β-乳球蛋白的抗原性,α-乳白蛋白的抗原性可以从26.2 mg/L降低到14.4 mg/L,β-乳球蛋白的抗原性可以从95.1 mg/L降低到22.4 mg/L。反应时间对不同质量比的乳清蛋白-麦芽糖中α-乳白蛋白和β-乳球蛋白的抗原性有较大影响。蛋白与糖的质量比为1～8时,反应相同时间的乳清蛋白-麦芽糖中α-乳白蛋白和β-乳球蛋白的抗原性随蛋白与糖的质量比的下降而下降。

Maltose was conjugated to WPI by means of glycosylation to form WPI-maltose.After the protein and sugar of different mass ratio reacting for different time,the antigenicity of α-LA and β-LG were estimated by indirect competition ELISA.The results indicated that the glycosylation of WPI can reduce the antigenicty of α-LA and β-LG.The antigenicity of α-LA can be reduced from 26.2 mg/L to 14.4 mg/L,and the antigenicity of β-LG can be reduced from 95.1 mg/L to 22.4 mg/L.Reaction time have much effect on the antigenicity of α-LA and β-LG in the WPI-maltose of different mass ratio.On condition of the same reaction time,the antigenicity of α-LA and β-LG were declined as the mass ratio of protein and sugar decreased from 8 to 1.