糖基化去除大豆球蛋白免疫原性方法的优化

Optimization of Removal Method of Glycinin Immunogenicity by Glycosylation

为了优化糖基化去除大豆球蛋白免疫原性的方法,本试验采用果寡糖与粗提大豆球蛋白进行干热法糖基化反应,选择不同的温湿度反应条件组合,测定各个反应条件下0～120 h产物的蛋白质溶解状况及免疫原性去除效果。结果表明随着时间的推移,各组产物的蛋白质溶解均有下降,而免疫原性去除效果增强,其中在65℃、75%相对湿度、蛋白质与糖摩尔比1∶14时反应60 h条件下蛋白质溶解及免疫原性去除效果最为理想。该条件可以作为干热法糖基化反应去除大豆球蛋白免疫原性的优化方法。

To optimize the removal method of glycinin immunogenicity by glycosylation, a dry heat way glycosylation reaction by fructo-oligosaccharide and rough glycinin was adopted in this study to select the optimal group. Different temperature and humidity conditions were selected, and the dissolved protein and the removal efficiency of immunogenicity were determined during 0 to 120 hours. The results showed that protein-dissolved level decreased, but immunogenicity removal increased in all products as time went on, and under the condition of 65 ℃, 75% relative humidity and molar ratio of protein to sugar at 1： 14, after 60-hour response time, protein-dissolved level and immunogenicity removal were the ideal results. In conclusion, this condition can be used as the optimized dry heat method about glycosylation reaction to remove glycinin immunogenicity.