多糖的共价键合对7S球蛋白凝胶性能的影响

doi:10.3969/j.issn.0438-1157.2014.12.058

化工学报 ›› 2014, Vol. 65 ›› Issue (12): 5075-5081.DOI: 10.3969/j.issn.0438-1157.2014.12.058

• 材料化学工程与纳米技术 • 上一篇下一篇

多糖的共价键合对7S球蛋白凝胶性能的影响

翁静宜¹, 齐军茹¹, 张曦¹, 康燕辉¹, 冯纪璐¹, 杨晓泉¹, 朱建华²

1. 华南理工大学轻工与食品学院, 广东广州 510640;
2. 韶关学院食品科学与工程学院, 广东韶关 512005

收稿日期:2014-05-28 修回日期:2014-09-12 出版日期:2014-12-05 发布日期:2014-12-05
通讯作者: 翁静宜
基金资助:
国家自然科学基金青年面上连续资助项目(31370036);国家自然科学基金项目(31101215);广东省高等学校高层次人才项目(粤财教[2013]246号).

Effect of glycosylation on gel properties of b-conglycinin under macromolecular crowding condition

WENG Jingyi¹, QI Junru¹, ZHANG Xi¹, KANG Yanhui¹, FENG Jilu¹, YANG Xiaoquan¹, ZHU Jianhua²

1. School of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, Guangdong, China;
2. Food Science and Engineering Institute, Shaoguan University, Shaoguan 512005, Guangdong, China

Received:2014-05-28 Revised:2014-09-12 Online:2014-12-05 Published:2014-12-05
Supported by:
supported by the National Natural Science Foundation of China (31370036, 31101215) and Guangdong Province Universities and Colleges High-Level Talent Project([2013]246).

摘要/Abstract

摘要： 引入细胞学说中的大分子拥挤体系并在该体系通过Maillard反应制备了大豆7S球蛋白(b-conglycinin,7S)和葡聚糖(dextran,Dex)的共价复合物,利用转谷氨酰胺酶(transglutaminase,TGase)的交联作用制得蛋白-多糖共价复合物凝胶.对其流变学、质构特性及微结构进行分析.结果表明,在大分子拥挤环境下,7S-葡聚糖比例为2:1的共价复合物制得具有致密且孔洞分布均匀的凝胶网络结构.单纯的蛋白自聚集或者与多糖的共混状态时形成的凝胶弹性模量都较高,但蛋白过度的聚集并不能得到孔洞均匀的凝胶网络结构,共价复合物制备的凝胶中葡聚糖的共价键合作用抑制了TGase交联过程中蛋白质分子间发生过度的相互作用.形貌学观察表明,共价复合物制备的凝胶形成了网络孔径均匀且非常致密的凝胶网络结构.

关键词: 大豆7S球蛋白, 葡聚糖, 大分子拥挤体系, Maillard反应, 凝胶特性, 聚集, 流变学

Abstract: The effect of glycosylation on the aggregation behavior of b-conglycinin (7S) under the macromolecular crowding condition in the liquid system and the influence of covalent attachment of polysaccharide on gelation of b -conglycinin (7S) were investigated. The gel network of the conjugate became orderly and compact at 7S/dextran (mass ratio) of 2:1. First, b-conglycinin-dextran covalent conjugate was prepared via the Maillard reaction under macromolecular crowding condition. Sodium dodecyl sulfate- polyacrylamide gel electrophoresis (SDS-PAGE) was used to confirm the formation of covalent conjugate of 7S-dextran. Transglutaminase (TGase) was introduced for gelation to form a covalent network. Dynamic rheological analysis indicated that the addition of dextran increased the degree of crowding in the liquid system, promoting the formation of gel network. The presence of dextran with high concentration and the covalent attachment to b-conglycinin led to phase separation and inhibited extensive protein-protein interactions during the process of TGase cross-linking. Moreover, frequency sweep measurements revealed that the strength of the gel prepared by conjugation was reduced with increasing concentration of dextran. Scanning electron microscopy observation indicated that the network of gel began to transform to lamellar structure with increasing dextran concentration.

Key words: b-conglycinin, dextran, macromolecular crowding condition, Maillard reaction, gel properties, aggregation, rheology

中图分类号:

TS201.7

翁静宜, 齐军茹, 张曦, 康燕辉, 冯纪璐, 杨晓泉, 朱建华. 多糖的共价键合对7S球蛋白凝胶性能的影响[J]. 化工学报, 2014, 65(12): 5075-5081.

WENG Jingyi, QI Junru, ZHANG Xi, KANG Yanhui, FENG Jilu, YANG Xiaoquan, ZHU Jianhua. Effect of glycosylation on gel properties of b-conglycinin under macromolecular crowding condition[J]. CIESC Journal, 2014, 65(12): 5075-5081.

参考文献 31

[1]	Renkema J M S, van Vliet T. Concentration dependence of dynamic moduli of heat-induced soy protein gels [J]. Food Hydrocolloids, 2004, 18: 483-487
[2]	Tay S K, Xu G Q, Perera C O. Aggregation profile of 11S, 7S and 2S coagulated with GDL [J]. Food Chemistry, 2005, 91: 457-462
[3]	Molina E, Defaye A B, Ledward D A. Soy protein pressure-induced gels [J]. Food Hydrocolloids, 2002, 16: 625-632
[4]	Tang C H, Wu H, Chen Z, et al. Formation and properties of glycinin-rich and β-conglycinin-rich soy protein isolate gels induced by microbial transglutaminase [J]. Food Research International, 2006, 39: 87-97
[5]	Maria Cecilia Puppo, Maria Cristina Anon. Structural properties of heat-induced soy protein gels as affected by ionic strength and pH [J]. J. Agric. Food Chem., 1998, 46: 3583-3589
[6]	Anne Maiiais, Gabriel E Remondetto, Rolando Gonzalez, et al. Formation of soy protein isolate cold-set gels: protein and salt effects [J]. Journal of Food Science, 2005, 70: 67-73
[7]	van den Berg L, van Vliet T, van der Linden E, et al. Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure [J]. Food Hydrocolloids, 2007, 21: 961-976
[8]	Diftis N, Kiosseoglou V. Stability against heat-induced aggregation of emulsions prepared with a dry-heated soy protein isolate-dextran mixture [J]. Food Hydrocolloids, 2006, 20(6): 787-792
[9]	Zhu D, Damodaran S, Lucey J A. Formation of whey protein isolate (WPI) dextran conjugates in aqueous solutions [J]. Journal of Agricultural and Food Chemistry, 2008, 56: 7113-7118
[10]	Hall D, Minton A P. Macromolecular crowding: qualitative and semiquantitative successes, quantitative challenges [J]. Biochimica et Biophysica Acta (BBA)-Proteins and Proteomics, 2003, 1649(2): 127-139
[11]	Rialdi G, Battistel E. Thermodynamics of proteins in unusual environments [J]. Biophysical Chemistry, 2007, 126(1): 65-79
[12]	Sasahara K, McPhie P, Minton A P. Effect of dextran on protein stability and conformation attributed to macromolecular crowding [J]. Journal of Molecular Biology, 2003, 326(4): 1227-1237
[13]	Eggers D K, Valentine J S. Molecular confinement influences protein structure and enhances thermal protein stability [J]. Protein Science, 2001, 10(2): 250-261
[14]	Zhang Lin(张麟), Lu Diannan(卢滇楠), Liu Zheng(刘铮). Dynamic Monte Carlo simulation of inhibiting protein aggregation by polymer [J]. Journal of Chemical Industry and Engineering (China)(化工学报), 2008, 59(1): 153-159
[15]	de Jong S, van de Velde F. Charge density of polysaccharide controls microstructure and deformation properties of mixed gels [J]. Food Hydrocolloids, 2007, 21: 1172-1187
[16]	Gerrard J A, Brown P K. Protein cross-linking in food: mechanisms, consequences, applications [J]. International Congress Series, 2002, 1245: 211-215
[17]	MdYasir S B, Sutton K H, Newberry M P, et al. The impact of Maillard cross-linking on soy proteins and tofu texture [J]. Food Chemistry, 2007, 104: 1502-1508
[18]	Oliver C M, Melton L D, Stanley R A. Creating proteins with novel functionality via the Maillard reaction: a review [J]. Critical Reviews in Food Science and Nutrition, 2006, 46: 337-350
[19]	Qi J, Liao J, Yin S, et al. Formation of acid-precipitated soy protein-dextran conjugates by Maillard reaction in liquid systems [J]. International Journal of Food Science & Technology, 2010, 45(12): 2573-2580
[20]	Nagano T, Hirotsuka M, Mori H, et al. Dynamic viscoelastic study on the gelation of 7 S globulin from soybeans [J]. Journal of Agricultural and Food Chemistry, 1992, 40(6): 941-944
[21]	Laemmli U K. Cleavage of structural proteins during assembly of head of bacteriophage-t4 [J]. Nature, 1970, 227: 680-685
[22]	Kato A, Mifuru R, Matsudomi N, et al. Functional casein- polysaccharide conjugates prepared by controlled dry heating [J]. Biosci., Biotechnol., Biochem., 1992, 56: 567-571
[23]	Diftis N, Kiosseoglou V. Physicochemical properties of dry-heated soy protein isolate-dextran mixtures [J]. Food Chemistry, 2006, 96(2): 228-233
[24]	Xu K, Yao P. Stable oil-in-water emulsions prepared from soy protein-dextran conjugates [J]. Langmuir, 2009, 25(17): 9714-9720
[25]	Zhu Jianhua(朱建华),Yang Xiaoquan(杨晓泉),Gong Qian(龚倩).Influence of dextran on rheological properties and microstructure of soybean 7S protein gel [J]. Journal of the Chinese Cereals and Oils Association(中国粮油学报), 1995, 9(4): 352-357
[26]	Min Wei (闵维),Yang Xiaoquan(杨晓泉). Rheological properties of soybean beta-conglycinin gels with different molecular weight dextrans [J]. Food Science(食品科学), 2008, 31(1): 43-47
[27]	Çak?r E, Daubert C R, Drake M A, et al. The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gel [J]. Food Hydrocolloids, 2012, 26: 33-43
[28]	Zhang J, Wu N, Yang X, et al. Improvement of microbial transglutaminase‐induced gelation of β-conglycinin by conjugation with dextran [J]. International Journal of Food Science & Technology, 2014, 49(4):976-982
[29]	Xu Caihong(许彩虹). Research on the glycosylation and thermal aggregation of soybean globulin-polysaccharide[D]. Guangzhou: South China University of Technology, 2010
[30]	Gonçalves M P, Torres D, Andrade C T, et al. Rheological study of the effect of Cassia javanica galactomannans on the heat-set gelation of a whey protein isolate at pH 7 [J]. Food Hydrocolloids, 2004, 18: 181-189
[31]	Sun Weiwei(孙炜炜). Study on the physicochemical and functional properties of whey protein isolate-dextran conjugate[D]. Guangzhou: South China University of Technology, 1993

多糖的共价键合对7S球蛋白凝胶性能的影响

Effect of glycosylation on gel properties of b-conglycinin under macromolecular crowding condition

PDF (PC)

可视化

被引次数

摘要/Abstract

引用本文

使用本文

参考文献 31

相关文章 15

编辑推荐

Metrics

本文评价

[1]	赵亚欣, 张雪芹, 王荣柱, 孙国, 姚善泾, 林东强. 流穿模式离子交换层析去除单抗聚集体[J]. 化工学报, 2023, 74(9): 3879-3887.
[2]	王新悦, 王俊杰, 曹思贤, 王翠, 李灵坤, 吴宏宇, 韩静, 吴昊. 玻璃内包材界面修饰对机械应力诱导的单克隆抗体聚集体形成的影响[J]. 化工学报, 2023, 74(6): 2580-2588.
[3]	何汉兵, 刘真, 陈勇, 王小锋, 曾婧. 直写成型电极锰氧化物粉末的合成与浆料调控[J]. 化工学报, 2023, 74(5): 2239-2247.
[4]	侯文起, 孙彦, 董晓燕. 碱化修饰甲状腺素运载蛋白显著增强对淀粉样β蛋白聚集的抑制作用[J]. 化工学报, 2023, 74(5): 2100-2110.
[5]	陈毓明, 历伟, 严翔, 王靖岱, 阳永荣. 初生态聚乙烯聚集态结构调控研究进展[J]. 化工学报, 2023, 74(2): 487-499.
[6]	饶纤纤, 杜淼, 单国荣, 潘鹏举. 不同金属盐破乳对丁基橡胶硫化行为的影响[J]. 化工学报, 2023, 74(2): 756-765.
[7]	姚翰林, 辛忠. 液相沉淀反应在管式微通道反应器中的流动行为研究[J]. 化工学报, 2022, 73(8): 3518-3528.
[8]	刘伟, 孙彦. β-淀粉样蛋白的聚集及其调控[J]. 化工学报, 2022, 73(6): 2381-2396.
[9]	王敏, 程金兰, 李鑫, 陆晶晶, 尹崇鑫, 戴红旗. 酸性助水溶剂脱除木质素机理分析[J]. 化工学报, 2022, 73(5): 2206-2221.
[10]	张浩, 赵宇, 徐志明, 李晋辉. 羧甲基葡聚糖的快速沉降法阻垢特性研究[J]. 化工学报, 2022, 73(4): 1515-1522.
[11]	徐飞翔, 蒋丽群, 郑安庆, 赵增立. 碳基固体酸催化纤维素热解制备左旋葡聚糖和左旋葡萄糖酮[J]. 化工学报, 2022, 73(3): 1166-1172.
[12]	于筱溪, 闫真真, 蒋其辉, 吴霞, 张余晓, 王晓娟, 黄方. 溴化1-辛基-3-甲基咪唑聚集状态对蛋白质结晶的影响研究[J]. 化工学报, 2021, 72(9): 4854-4860.
[13]	蒋丽群,岳元茂,徐禄江,钱乐,刘世君,赵增立,李海滨,廖艳芬. 预处理促进木质纤维素快速热解生成左旋葡聚糖[J]. 化工学报, 2021, 72(4): 1825-1832.
[14]	田朋,王德武,王若瑾,唐猛,郝晓磊,张少峰. 摇摆流化床的气固流动特性[J]. 化工学报, 2021, 72(10): 5102-5113.
[15]	牟新竹, 陈振乾. 污泥厚度对超声波辅助热风干燥污泥特性的影响[J]. 化工学报, 2020, 71(S2): 241-252.