食品科学2023，Vol.44Issue(23)：21-26,6.DOI:10.7506/spkx1002-6630-20230526-255
超声波预处理对小清蛋白半乳糖糖基化特性的影响
Effect of Ultrasound Pretreatment on Glycation Characteristics of Parvalbumin with Galactose
摘要
Abstract
Glycation is the initial stage of the Maillard reaction and plays an important role in food processing and storage.This study aimed to explore the effect of ultrasound pretreatment on the glycation characteristics of parvalbumin with galactose.The multilevel structure,glycation degree,glycated peptides and sites of glycated parvalbumin were characterized by high performance liquid chromatography(HPLC)combined with size exclusion chromatography(SEC),intrinsic fluorescence,ultraviolet absorption,synchronous fluorescence spectroscopy and high-resolution mass spectrometry(HR-MS).The results showed that glycation significantly increased the molecular mass,reduced the free amino content,intrinsic fluorescence and ultraviolet absorption intensity,and changed the tertiary structure of parvalbumin.This effect was further promoted by ultrasound pretreatment.The glycated parvalbumin without ultrasound pretreatment contained four glycation sites(K46,K55,K65 and K88),while the number of glycation sites increased to six(K46,K55,K65,K88,K97 and K108)after ultrasonic pretreatment combined with glycation.Therefore,ultrasound pretreatment can result in protein unfolding,increase the degree of glycation,and thereby improve the characteristics of protein glycation.关键词
超声波/糖基化特性/小清蛋白/半乳糖/糖基化修饰位点Key words
ultrasound/glycation characteristics/parvalbumin/galactose/glycation sites分类
轻工纺织引用本文复制引用
姜晴,陈文美,邵艳红,涂宗财,刘俊..超声波预处理对小清蛋白半乳糖糖基化特性的影响[J].食品科学,2023,44(23):21-26,6.基金项目
现代农业产业技术体系建设专项(CARS-45) （CARS-45）
国家自然科学基金地区科学基金项目(31960457 （）
22368024) （）
江西省自然科学基金面上项目(20224BAB205046) （20224BAB205046）
江西省技术创新引导类计划项目(20212AEI91001) （20212AEI91001）
