SU Zhi-guang,GUO Shun-tang.Study on Glycosylation of Soy Protein Isolated and Mannose[J].Soybean Science,2010,29(03):486-489.[doi:10.11861/j.issn.1000-9841.2010.03.0486]
大豆蛋白的甘露聚糖糖基化研究
- Title:
- Study on Glycosylation of Soy Protein Isolated and Mannose
- 文章编号:
- 1000-9841（2010）03-0486-04
- Keywords:
- Soy protein isolated; Glycoprotein; Mannose; Glycosylation
- 分类号:
- TS214.2
- 文献标志码:
- A
- 摘要:
- 将大豆分离蛋白与甘露聚糖糖基化生成大豆糖蛋白，力求为工业化生产大豆糖肽作为原料。采用SDS-PAGE电泳技术，OPA法测定大豆蛋白的接枝度，结果大豆分离蛋白的7S和11S中各亚基均参与了糖基化反应，70℃和80℃的蛋白接枝度在30%左右；糖蛋白的溶解性测定结果显示经过糖基化之后的大豆糖蛋白溶解性有显著提高并且等电点向酸性方向偏移，糖基化之后的蛋白含糖量随糖基化温度升高而增加。
- 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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备注/Memo
第一作者简介：苏志光（1985-），男，在读硕士，研究方向为蛋白质加工利用。E-mail: suzhiguang1006@163.com。