通过与羧甲基葡聚糖进行可食用生物共轭对β-伴大豆球蛋白进行功能改良。
Functional improvements in β-conglycinin by edible bioconjugation with carboxymethyl dextran.
作者信息
Yoshida Tadashi, Tomono Misato, Takahashi Ryohei, Hattori Makoto
机构信息
Department of Applied Biological Science, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-Cho, Fuchu, Tokyo, 183-8509 Japan.
出版信息
Cytotechnology. 2023 Apr;75(2):115-121. doi: 10.1007/s10616-022-00565-9. Epub 2022 Dec 15.
β-Conglycinin was conjugated with carboxymethyl dextran (CMD) by the Maillard reaction to improve its function. The β-conglycinin-CMD conjugate was purified by dialysis. Conjugation was confirmed by SDS-PAGE with CBB and PAS staining. Composition of the β-conglycinin-CMD was β-conglycinin:CMD = 1:2.7 (molar ratio) which was confirmed by BCA method and phenol sulfuric acid method. Solubility of β-conglycinin in the range of pH 2.0-7.0 was much improved by conjugation with CMD. Emulsifying property of β-conglycinin at pH 7 and in presence of salt was improved by conjugation with CMD. Immunogenicity of β-conglycinin was reduced by conjugation with CMD. Conjugation method performed in this study was considered to be valuable in that it can be used in food processing.
通过美拉德反应使β-伴大豆球蛋白与羧甲基葡聚糖（CMD）结合以改善其功能。通过透析对β-伴大豆球蛋白-CMD缀合物进行纯化。通过用考马斯亮蓝（CBB）和过碘酸希夫（PAS）染色的十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）确认结合情况。通过BCA法和苯酚硫酸法确认β-伴大豆球蛋白-CMD的组成是β-伴大豆球蛋白：CMD = 1:2.7（摩尔比）。与CMD结合后，β-伴大豆球蛋白在pH 2.0 - 7.0范围内的溶解度得到显著提高。与CMD结合提高了β-伴大豆球蛋白在pH 7以及存在盐的情况下的乳化性能。与CMD结合降低了β-伴大豆球蛋白的免疫原性。本研究中进行的结合方法被认为具有价值，因为它可用于食品加工。
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