食品工业科技Issue(10)：79-82,4.
中间水分食品体系中乳球蛋白糖基化位点的鉴定
Identification of the glycation sites of beta-lactoglobulin in an intermediate moisture food system
摘要
Abstract
Beta-lactoglobulin is liable to react with reducing sugars like glucose in intermediate moisture food system,causing changes to color,flavor and texture. In order to further understand the glycated modification, the glycation sites of beta-lactoglobulin were identified by using ESI-TOF/MS to analyze the peptides from tryptic digest of beta-lactoglobulin incubated with glucose at 45℃ for two days. It was showed that the modified amino acid residues were L1, K47, K70, K77, K83, K91, K100 and K135.关键词
乳球蛋白/葡萄糖/糖基化反应/糖基化位点Key words
beta-lactoglobulin/glucose/glycation reaction/glycation site分类
轻工纺织引用本文复制引用
余园芳,陶冠军,刘小鸣,周鹏..中间水分食品体系中乳球蛋白糖基化位点的鉴定[J].食品工业科技,2011,(10):79-82,4.基金项目
基金项目：中央高校基本科研业务费专项资金（JUSRP21004）. （）
