| 摘要: |
| 将低聚异麦芽糖通过糖基化引入乳清蛋白制备乳清蛋白-低聚异麦芽糖,用间接竞争ELISA法测定不同乳清蛋白与低聚异麦芽糖质量比,不同反应时间生成的乳清蛋白-低聚异麦芽糖中α-乳白蛋白和β-乳球蛋白抗原性的变化。结果表明:糖基化能有效降低乳清蛋白中α-乳白蛋白和β-乳球蛋白的抗原性;不同反应时间、不同乳清蛋白与低聚异麦芽糖质量比对乳清蛋白中α-乳白蛋白和β-乳球蛋白抗原性的影响不同,乳清蛋白与低聚异麦芽糖的质量比为1∶4,反应24 h时效果最好,α-乳白蛋白的抗原性从25.67 μg/mL降低到9.33 μg/mL,β-乳球蛋白的抗原性从97.82 μg/mL降低到28.25 μg/mL。 |
| 关键词: 乳清蛋白 低聚异麦芽糖 糖基化 抗原性 |
| DOI：10.11841/j.issn.1007-4333.2011.02.021 |
| 投稿时间：2010-08-05 |
| 基金项目:国家自然科学基金资助项目(30471224;30871817); "十一五"国家科技支撑项目(2006BAD04A06) |
|
| Study on preparation and antigenicity ofWPI-isomalto-oligosaccharide conjugate |
|
LI Zheng, LUO Yong-kang, FENG Li-geng, LIU Xiao-yu, ZHANG Ying
|
| (College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China) |
| Abstract: |
| Isomalto-oligosaccharide was conjugated to WPI by means of Maillard reaction to form WPI-isomalto-oligosaccharide.After the protein and sugar of different mass ratio reacting for different time,the changes of antigenicity of α-LA and β-LG were estimated by indirect competition ELISA.The results indicated that the glycosylation of WPI could reduce the antigenicty of α-LA and β-LG.The different effects on the antigenicity of α-LA and β-LG were observed under different reaction times and mass ratios.Under the optimal mass ratio of protein and sugar of 1∶4 and the optimal reaction time of 24 h,the antigenicity of α-LA decreased from 25.67 to 9.33 μg/mL and the antigenicity of β-LG decreased from 97.82 to 28.25 μg/mL. |
| Key words: whey protein isomalto-oligosaccharide glycosylation antigenicity |
