大豆分离蛋白酶解物的氨基葡萄糖糖基化修饰及其生物活性变化

Glycosylation modification of glucosamine of soybean protein hydrolysates and its biological activity

大豆分离蛋白经木瓜蛋白酶酶解后与氨基葡萄糖在转谷氨酰胺酶的作用下进行糖基化修饰,探究糖基化修饰产物的抗氧化能力及抗菌能力。实验结果表明,大豆分离蛋白酶解物经糖基化修饰后其抗氧化能力有了显著的提高,水解度为10%的大豆分离蛋白酶解物经糖基化修饰后还原能力最强,其DPPH清除能力的IC_(50)为0.95 mg/ml;水解度为9%、10%、11%的大豆分离蛋白酶解物经糖基化修饰后对大肠杆菌具有一定的抑菌效果,最小抑菌浓度分别为50、30、30 mg/ml。

Soybean protein was modified by papain and amino glucose under the action of transglutaminase,and the antioxidative ability and antibacterial ability of glycosylation modified products were explored.The results showed that the antioxidant ability of soybean protease hydrolysate was significantly improved after glycosylation modification.The soybean protease hydrolysates with a hydrolysis degree of 10% had the highest reducing capacity after glycosylation,and the DPPH scavenging capacity was 0.95 mg/ml.The soybean protease hydrolysates with the hydrolysis degree of 9%,10% and 11% had certain bacteriostatic effect on escherichia coli after glycosylation,and the minimum bacteriostatic concentrations were 50,30 and 30 mg/ml,respectively.