湿法糖基化改性对南极磷虾蛋白质功能特性的影响

Effects of Glycosylation under Wet-Heating Condition on the Functional Properties of Antarctic Krill Protein

[目的]利用糖基化改性提高南极磷虾蛋白的功能特性。[方法]以南极磷虾蛋白质为原料,采用蛋白质溶解性、吸水性、吸油性、乳化性和起泡性评价方法,分析了5种糖基供体基于改性时间对南极磷虾蛋白质-糖复合物功能特性的影响。[结果]与其他糖基供体相比,随着加热时间的延长,南极磷虾蛋白质与葡萄糖反应产物的溶解性(19.00%)、吸油性(16.67 ml/g)、乳化能力(乳化性10.69m^2/g,乳化稳定性88.12%)最大。采用葡萄糖与南极磷虾蛋白质通过改性反应所得产物的溶解度和吸油性得到明显改善,泡沫稳定性得到提高。[结论]糖基化改性能够显著改善南极磷虾蛋白质的功能特性。

[Objective]To improve functional properties of Antarctic krill protein with glycosylation modification. [Method]Effects of modification time on Antarctic krill protein-glycosyl conjugates functional properties were evaluated by using protein solubility,water absorption,oil absorption,emulsification and foaming property evaluation method. [Result] The results showed that compared to other glycosyls,the solubility（ 19. 00%）,oil absorption（ 16. 67 ml/g）,emulsifying properties（ 10. 69 m2/ g） and emulsification stability（ 88. 12%） of Antarctic krill proteinglucose conjugates reached maximum. The solubility,the emulsifying activity and emulsion stability,the foaming and foam stability of Antarctic krill protein with glucose after glycosylation was improved.[Conclusion] Glycosylation modification can significantly alter the functional characteristics of Antarctic krill protein.