糖基化对β-乳球蛋白致敏性的影响

Influence on allergenicity change of β-lactoglobulin by conjugation with galacto-oligosaccharide

采用湿法用低聚半乳糖(GOS)对β-乳球蛋白(β-LG)进行糖基化修饰,利用间接竞争ELISA法测定复合反应产物过敏原性,研究复合反应过程中β-乳球蛋白与低聚半乳糖的质量比、修饰温度、反应时间及pH值等对其过敏原性的影响。结果表明,以过敏性为指标,β-乳球蛋白糖基化反应的最佳反应条件:糖与蛋白的质量比为4∶1、修饰温度55℃、反应时间8h、反应环境pH 7.3。在最佳反应条件下,β-乳球蛋白与低聚半乳糖的复合产物(β-LG-GOS)过敏原性降低最高达66.4%。

Beta-lactoglobulin（β-LG） was modified by galacto-oligosaccharides（GOS） under wet-heating condition.Indirect competitive ELISA was applied to detect the allergenicity of the glycosylational reaction products.The effect was studied of the mass ratio of β-LG and GOS,reaction temperature,reaction time and pH on allergenicity of β-LG was studied.The results showed that taking allergenicity as index,the optimal reaction conditions were as follows： the mass ratio of β-LG and GOS was 4：1,reaction temperature was 55 ℃,reaction time was 8 hours and pH was 7.3.Under the optimal condition,the allergenicity of β-LG modified by GOS reduced as much as 66.4% compared to β-LG.