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Study on Glycosylation of Soy Protein Isolated and Mannose(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2010年03期
Page:
486-489
Research Field:
Publishing date:

Info

Title:
Study on Glycosylation of Soy Protein Isolated and Mannose
Author(s):
SU Zhi-guang; GUO Shun-tang
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Keywords:
Soy protein isolated; Glycoprotein; Mannose; Glycosylation
PACS:
TS214.2
DOI:
10.11861/j.issn.1000-9841.2010.03.0486
Abstract:
In recent years, studies have shown that the soybean glycopeptide digested by β-conglycinin has the potential function of inhibiting the adhesion of pathogens and the maintenance of intestinal health. Therefore, the soybean glycoprotein glycosylated by soy protein isolated and mannose can provide raw material for the industrial production of soybean glycopeptide. The research investigated the soybean glycoprotein and the grafting degree with the method of SDS-PAGE and OPA. Results showed that the subunits of soy protein isolated all involved in the glycosylation reaction and the grafting degree is about 30% in 70℃ and 80℃. After glycosylation, the solubility of glycoprotein significantly improved and isoelectric point shift to the acid direction, and the sugar content of glycosylated protein increased with the increment of glycosylation temperature.

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Last Update: 2014-09-14