绿豆分离蛋白的葡聚糖糖基化改性研究

Study on glycosylation of mung bean protein isolates and dextran

摘要: 为改善绿豆分离蛋白（MBPI）的理化特性,利用葡聚糖（Dextran）接枝改性MBPI,并对改性后蛋白的溶解性、乳化特性、表面疏水性、亚基结构的变化进行研究。SDS-PAGE凝胶电泳分析结果表明,MBPI和Dextran接枝反应后生成了分子量较大的共价复合物,表面疏水性分析表明,相比于未处理蛋白,MBPI-Dextran共价复合物的表面疏水性含量降低,溶解性和乳化特性的研究表明,改性后的蛋白质溶解性和乳化特性得到不同程度的改善。

Abstract: In order to improve the physicochemical properties of mung bean protein isolates( MBPI),MBPI- dextran covalent conjugates were prepared via Maillard reaction,solubility,emulsifying properties,surface hydrophobicity and subunit structure were studied.SDS- PAGE gel electrophoresis analysis showed that larger molecular weight covalent conjugates were formed,surface hydrophobicity analysis showed that compared to the untreated protein,MBPI- dextran covalent conjugates had a lower surface hydrophobicity,physicochemical properties such as solubility and emulsifying properties were improved after glycosylation.