Department of Food Science and Engineering, Ocean College, Zhejiang University of Technology, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China; Ninghai Institute of Ocean Research, Zhejiang University of Technology, Ninghai 315600, PR China.
Department of Food Science and Engineering, Ocean College, Zhejiang University of Technology, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China.
Food Chem. 2019 Sep 1;291:223-230. doi: 10.1016/j.foodchem.2019.03.153. Epub 2019 Apr 8.
The glycation of silver carp myosin (Ms) with konjac oligo-glucomannan (KOG) of different degrees of deacetylation (DD) was investigated. As DD increased, the physico-chemical and functional properties of glycoconjugates changed. The available lysine content decreased, while grafting degree and total sulfhydryl group increased, andmeanwhile, the isoelectric point (pI) reduced. SDS-PAGE analysis indicated that glycation can be promoted as the increase of DD. The solubility increased significantly both in 0.1 M and 0.5 M NaCl solution, and the thermal stability increased when heated for 60 min at 80 °C. The emulsifying activity index (EAI) and emulsifying stability index (ESI) increased as well. These results showed that the highly deacetylated KOG (DKOG) was easier to glycate with myosin, leading to a great improvement in functional properties of myosin. It can be suggested that the reduction in steric hindrance of DKOG as a result of removal of acetyl groups facilitated the glycation.
研究了不同脱乙酰度（DD）的魔芋低聚糖（KOG）对银鱼肌球蛋白（Ms）的糖化作用。随着 DD 的增加，糖基化产物的物理化学和功能特性发生了变化。游离赖氨酸含量降低，接枝度和总巯基含量增加，等电点（pI）降低。SDS-PAGE 分析表明，随着 DD 的增加，糖化可以得到促进。在 0.1 M 和 0.5 M NaCl 溶液中的溶解度显著增加，在 80°C 加热 60 分钟时热稳定性增加。乳化活性指数（EAI）和乳化稳定性指数（ESI）也增加了。这些结果表明，高度脱乙酰的 KOG（DKOG）更容易与肌球蛋白糖化，从而极大地改善了肌球蛋白的功能特性。可以认为，由于去除乙酰基而降低的 DKOG 的空间位阻有助于糖化。
