食品工业科技2012，Vol.33Issue(19)：232-235,4.
黑木耳多糖-乳清蛋白复合物的制备及其抗原性的研究
Study on preparation and antigenicity activity of glycosylation products derived from whey protein and auricularia auricula polysaccharide
摘要
Abstract
Protein and polysaccharide covalent complex through Maillard could form protein-polysaccharide conjugations which showed excellent properties.And the conjugates of whey protein and auricularia auricula polysaccharides(AAP)were studied by means of the dry-heating glycosylated reaction.It was shown that after the whey protein and Auricularia auricula polysaccharides(AAP)of different mass ratio reacting for different time,the antigenicity of β-LG and α-LA were estimated by indirect competition ELISA.The results indicated that the glycolsylation of whey protein could reduce the antigenicity of β-LG and α-LA.The optimum reaction condition were WPI and AAP(1:1 weight ratio)for 24 hours could reduce the antigenicity of whey protein effectively,The antigenicity of bovine milk β-LG and α-LA was reduced by conjugation with AAP,about 75.7% and 25% respectively.关键词
黑木耳多糖/多糖提取/乳清蛋白/美拉德反应/抗原性Key words
auricularia auricula polysaccharides/polysaccharides extraction/whey protein/Maillard reaction/antigenicity分类
轻工纺织引用本文复制引用
齐晓彦,李春,张微,刘宁..黑木耳多糖-乳清蛋白复合物的制备及其抗原性的研究[J].食品工业科技,2012,33(19):232-235,4.基金项目
“十二五”国家科技支撑计划 （）
黑龙江省教育厅 （）
