超声波处理结合糖基化改性对BSA-乳糖体系乳化性质和结构的影响

Effect of ultrasound pretreatment and glycosylation reaction on the structure and emulsibility properties of BSA-lactose system

以牛血清白蛋白(BSA)为研究对象,经过超声波处理后将其与乳糖进行糖基化改性,采用紫外光谱及荧光光谱等方法,研究超声波处理结合糖基化改性对BSA-乳糖体系乳化特性和结构的影响。结果表明:超声波处理使BSA表面疏水性提高,内源荧光强度增加,而与乳糖接枝后,BSA的内源荧光强度减少,表面疏水性减弱,乳化性增加。说明超声波处理结合糖基化反应改变了BSA的三级结构,从而促进糖基化反应程度及提高体系初级产物的乳化性能。这表明,超声波为食品加工过程中糖基化反应的促进提供一种有效方法。

Effect of ultrasound pretreatment and glycosylation reaction on the structure and emulsibility properties of bovine serum albumin（ BSA） were investigated by ultraviolet spectroscopy and fluorescence spectroscopy. After ultrasound pretreatment,the surface hydrophobicity of BSA increased and the intrinsic fluorescence intensity of BSA increased,but the samples with ultrasound pre-treatment and glycosylation reaction,the intrinsic fluorescence intensity of BSA reduced,surface hydrophobicity decreased,and emulsibility properties increased. It indicated that the ultrasound treatment combined with the glycosylation reaction changed the tertiary structure of BSA,which promoted the degree of glycosylation reaction and improved the emulsifying performance of the primary product.These results indicated that ultrasound can provide a promoting method for glycosylation in food processing.