|Table of Contents|

Research Advance on Improving Functional Characteristics of Soybean Antigenic Proteins by Glycosylation(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2012年03期
Page:
483-486
Research Field:
Publishing date:

Info

Title:
Research Advance on Improving Functional Characteristics of Soybean Antigenic Proteins by Glycosylation
Author(s):
LU Jia-chengSUN Ze-weiLI Ting-lin
College of Animal Science and Technology,Jilin Agricultural University,Changchun 130118,Jilin,China
Keywords:
GlycosylationSoybean antigenic proteinFunctional characteristics
PACS:
S816.4
DOI:
10.3969/j.issn.1000-9841.2012.03.031
Abstract:
Soybean have abundant nutrient factors,and plays an important role in food and feed industry,however,the soybean antigenic proteins can produce allergization effect,sometimes even lead to death of young animals.Improving functional performance of soybean antigenic proteins and inactivating its sensitization have becoming the hot topic.Concentrating on the feature that glycosylation can improve protein function safely and effectively,this article summarized correlation studies about glycosylation effect on functional characteristics of soybean antigenic proteins,so as to offer reference for further study of soybean antigenic proteins.

References:

[1]Lalles J P.Nutritional and antinutritional aspects of soyabean and field pea proteins used in veal calf production:A review[J].Livestock Production Science,1993:181-202.

[2]Chandra R K.Food hypersensitivity and allergic diseases[J].European Journal of Clinical Nutrition,200256:54-56.

[3]Herman E MHelm R MJung R,et al.Genetic modification removes an immunodominant allergen from soybean[J].Plant Physiology,2003132:36-43.

[4]Duke W W.Soybean as a possible important source of allergy[J].Allergy19345:300-304.

[5]Li D FNelssen J LReddy P G,et al.Transient hypersensitivity to soybean meal in the early-weaned pig[J].Journal of Animal Science,1990,68:1790-1799.

[6]孙泽威,秦贵信,张庆华.大豆抗原蛋白对犊牛生长性能,日粮养分消化率和肠道吸收能力的影响[J].中国畜牧杂志,200541(11)30-33.(Sun Z W,Qin G X,Zang Q H.Effects of soybean antigenic protein on growth performance,digestive of diet nutrients and the intestinal absorption ability[J].Chinese Journal of Animal Science,200541(11)30-33.)

[7]孙泽威,秦贵信,高云航.大豆球蛋白、β-伴大豆球蛋白对反刍前犊牛致敏作用的研究[J].中国畜牧杂志,200642(15)38-41.(Sun Z W,Qin G X,Gao Y H.Research of the allergization of glycinin and β-conglycinin on calves that before ruminate[J].200642(15)38-41.)

[8]Moriyama TKishomoto KNagai Ket al.Soybean β-conglycinin diet suppresses serum triglyceride levels in normal and genetically obese mice by induction of β-oxidationdown regulation of fatty acid synthase and inhibition of triglyceride absorption[J].Bioscience Biotechnology & Biochemistry,200468:352-359.

[9]Li D FNelssen J LReddy P Get al.Measuring suitability of soybean produets for early-weaned pigs with immunological criteria[J].Journal of Animal Science,199169:3299-3307.

[10]秦贵信,孙泽威,赵元,.大豆中主要抗原蛋白的研究进展[J].吉林农业大学学报,200830(4)553-558.(Qin G X,Sun Z W,Zhao Y,et al.Research advance in study on allergen proteins in soybean[J].Journal of Jilin Agricultural University,200830(4):553-558)

[11]金哲,崔成哲,郭晓玉,等.蛋白质的改性技术及应用进展[J].民营科技,2007(9):31.Jin Z,Cui C Z,Guo X Y,et al.Advances on protein modification technology and application[J].Private Science and Technology,2007(9):31.)

[12]姚玉静,杨晓泉,邱礼平,等.食品蛋白质化学改性研究进展[J].粮食与油脂,2006(7)10-12.Yao Y J,Yang X Q,Qiu L P,et al.Research development chemical modification of food proteins[J].Cereals and Oils,2006(7)10-12.)

[13]Castimpoolas N.Isolation of α-,β-and γ-conglycinins[J].Archives of Biochemistry and Biophysics1969129409-497.

[14]黄友如,裘爱泳,华欲飞.大豆蛋白结构与功能关系[J].中国油脂,200429(11)24-27.(Huang Y R,Qiu A Y,Hua Y F.The relationship of structure and function of soybean protein[J].China Oils and Fats,200429(11)24-27)

[15]周瑞宝,周兵.大豆7S11S球蛋白的结构和功能性质[J].中国粮油学报,1998136):39-42.Zhou R B,Zhou B.The structure and functional properties of soybean 7S and 11S globulin proteins[J].Jourral of the Chinese Cereals and Oils Association,1998136):39-42.)

[16]李丹,崔凯.食品蛋白质的改性技术[J].食品与发酵工业,200025(6):58-60.Li DCui K.Modified technology of food protein[J].Food and Fementation Industries,200025(6):58-60.)

[17]田其英,华欲飞.大豆蛋白溶解性研究[J].粮食与油脂,2006(6):6-8.(Tian Q Y,Hua Y F.Study on the solubility of soybean protein[J].Cereals and Oils,20066:6-8)

[18]Achouri A,Boye J I,Yaylayan V A,et al.Functional properties of glycated soy 11S glycinin[J].Food Chemistry and Toxicology,2005,70:269-274.

[19]苏志光.大豆蛋白的甘露聚糖糖基化研究[D].北京:中国农业大学,2010.(Su Z G.A study of glycosylation of soy protein isolated and mannose[D].Beijing:China Agricultural University,2010.)

[20]王晓丹,董学艳,刘继超,.大麦蛋白湿法糖基化反应研究[J].分子科学学报,2011,27(4):252-257.(Wang X D,Dong X Y,Liu J C,et al.Study of barley protein-glucose graft reaction by wet-heating[J].Journal of Molecular Science,2011,27(4):252-257.)

[21]Kato Y,Aoki T,Kato N,et al.Modification of ovalbumin with glucose 6-phosphate by amino-carbonyl reaction:Improvement of protein heat stability and emulsifying activity[J].Journal of Agricultural and Food Chemistry,1995,43(2):301-305.

[22]Nakamura S,Ogawa M,Nakai S,et al.Antioxidant activity of a Maillard-type phosvitin-galactomannan conjugate with emulsifying properties and heat stability[J].Journal of Agricultural and Food Chemistry,1998,463958-3963.

[23]郑喆,卢晶,罗永康.乳清蛋白-葡萄糖的制备及溶解性和热稳定性研究[J].乳业科学与技术,2009(2):55-58.(Zheng Z,Lu J,Luo Y K.Study on preparation and solubility and heat stability of WPI-glucose conjugate[J].Journal of Dairy Science and Technology,2009(2):55-58.)


Memo

Memo:
-
Last Update: 2014-08-17