食品工业科技2017，Vol.38Issue(20)：11-15,20,6.DOI:10.13386/j.issn1002-0306.2017.20.003
超声波处理结合糖基化改性对BSA-乳糖体系乳化性质和结构的影响
Effect of ultrasound pretreatment and glycosylation reaction on the structure and emulsibility properties of BSA-lactose system
摘要
Abstract
Effect of ultrasound pretreatment and glycosylation reaction on the structure and emulsibility properties of bovine serum albumin (BSA)were investigated by ultraviolet spectroscopy and fluorescence spectroscopy.After ultrasound pretreatment,the surface hydrophobicity of BSA increased and the intrinsic fluorescence intensity of BSA increased,but the samples with ultrasound pre-treatment and glycosylation reaction,the intrinsic fluorescence intensity of BSA reduced,surface hydrophobicity decreased,and emulsibility properties increased.It indicated that the ultrasound treatment combined with the glycosylation reaction changed the tertiary structure of BSA,which promoted the degree of glycosylation reaction and improved the emulsifying performance of the primary product.These results indicated that ultrasound can provide a promoting method for glycosylation in food processing.关键词
超声波/牛血清白蛋白/糖基化改性/乳化性Key words
ultrasound/bovine serum albumin/glycosylation reaction products/emulsibility分类
轻工纺织引用本文复制引用
邵艳红,涂宗财,耿阳,刘俊,王辉,沙小梅,张露..超声波处理结合糖基化改性对BSA-乳糖体系乳化性质和结构的影响[J].食品工业科技,2017,38(20):11-15,20,6.基金项目
国家自然科学基金(31460395) （31460395）
江西省科技厅落地计划项目资助(KJLD13019) （KJLD13019）
国家自然科学基金(31460395) （31460395）
江西师范大学研究生创新基金项目(YJS2016084). （YJS2016084）
