食品与发酵工业2017，Vol.43Issue(9)：71-77,7.DOI:10.13995/j.cnki.11-1802/ts.013743
栉孔扇贝(Chlamys farreri)闭壳肌分离蛋白的糖基化特性
The characterization of glycosylation of protein isolated from Chlamys farreri adductor muscle
摘要
Abstract
To explore the functionality of marine invertebrates' fish protein isolate,Chlamys farreri was studied;fish protein was isolated by using acid-aided solution from adductor muscle,soluble protein (ACSP) was extracted under critical pH.Acidic protein precipitation (ACPP) was obtained from ACSP by isoelectric precipitation.ACSP and ACPP were modified by glycosylation respectively.The characterization of glycosylation in different reducing sugars(glucose,lactose and dextran),temperature (40,50 and 60 ℃),the mass ratio of protein to sugar (1:3,1:5and 1:7) and pH were investigated by measuring the available lysine content,fructosamine content and brown color development.Among several reducing sugars,glucose was the most effective in glycosylation,and its available lysine was decreased 43.09％,fructosamine increased 1.41 mmol/L.Significant differences were observed at different temperature,the most efficiency was at 60 ℃ and its available lysine was decreased 46.95％,fructosamine increased 1.41 mmol/L.Glycosylation was not affected by the weight ratio of protein to sugar.ACSP was not glycosylated directly,when adjusting pH to neutral,glycosylation was obtained.Its available lysine was decreased 48.89％,fructosamine was increased 1.49 mmol/L.The results suggested that glycosylation may be a useful approach for modification of fish protein isolate from Chlamys farreri.关键词
栉孔扇贝(Chlamys farreri)/闭壳肌/分离蛋白/糖基化Key words
Chlamys farreri/adductor muscle/protein isolate/glycosylation引用本文复制引用
姜梦云,刘俊荣,周晏琳,张晴,刘慧慧,田元勇..栉孔扇贝(Chlamys farreri)闭壳肌分离蛋白的糖基化特性[J].食品与发酵工业,2017,43(9):71-77,7.基金项目
国家自然科学基金(31271980) （31271980）
