质谱技术在乳蛋白糖化分析中的应用研究进展

Research progress on application of mass spectrometry in glycation analysis of milk protein

糖化作为一种非酶翻译后修饰,对改善蛋白质结构和功能特性等方面发挥着重要作用。牛乳中因富含蛋白质和糖类物质,在热处理及其它加工过程中易发生乳糖化,从而形成早期美拉德重排产物(Amadori Rearrangement Products,ARPs)和晚期糖化终产物(Advanced Glycation End-Products,AGEs)。糖化产物作为乳品质量的标志物,了解乳蛋白糖化反应及其产物的结构功能特性在乳品加工过程中至关重要,目前基于质谱技术的蛋白质组学在蛋白质鉴定方面起到了主导作用,已被应用于牛乳蛋白质及其乳糖化产物的结构分析。本文综述了LC-MS、UPLC-MS、ESI-MS和MALDI-MS等相关质谱技术表征乳蛋白糖化机制,不仅在分子水平上揭示蛋白质修饰的相关功能特性及结构信息等,同时为乳蛋白糖基化过程提供了新的见解。

Glycation,as a non-enzymatic post-translational modification,plays an important role in improving the structural and functional properties of proteins.Milk is rich in proteins and sugars,which is easy to lactosylate during heat treatment and processing,in which Amadori rearrangement products(Amadori Rearrangement Products,ARPs)and Advanced glycation end-products(Advanced Glycation End-Products,AGEs)were formed.Glycated products are usually regarded as the markers of dairy product quality,so it is very important to understand the glycation of milk protein and the structural and functional characteristics of its products in dairy processing.At present,proteomic analysis methods based on mass spectrometry has played a leading role in protein characterization,and has been applied to the structural analysis of milk proteins and glycated products of milk.In this review,LC-MS,UPLC-MS,ESI-MS and MALDI-MS were used to characterize the glycosylation mechanism of milk proteins,which not only revealed the functional properties and structural information of protein modifications at the molecular level,but also provided new insights into the glycosylation process of milk proteins.