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ε.伊普西隆
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4
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Effects of conjugates of ε-polylysine-dextran created through Maillard reaction on quality and storage stability of the chicken gel.通过美拉德反应制备的ε-聚赖氨酸-葡聚糖共轭物对鸡肉凝胶品质和贮藏稳定性的影响
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本文引用的文献

1
Soybean β-Conglycinin: Structure Characteristic, Allergenicity, Plasma Lipid-Controlling, Prevention of Obesity and Non-alcoholic Fatty Liver Disease.大豆 β-伴球蛋白:结构特性、致敏性、调节血浆脂质、预防肥胖和非酒精性脂肪肝疾病。
Curr Protein Pept Sci. 2021 Dec 27;22(12):831-847. doi: 10.2174/1389203722666211202151557.
2
Soy β-Conglycinin Peptide Attenuates Obesity and Lipid Abnormalities in Obese Model OLETF Rats.大豆β-伴大豆球蛋白肽减轻肥胖模型OLETF大鼠的肥胖和脂质异常。
J Oleo Sci. 2020;69(5):495-502. doi: 10.5650/jos.ess20010.
3
Validation of preferred salt concentration in soup based on a randomized blinded experiment in multiple regions in Japan-influence of umami (L-glutamate) on saltiness and palatability of low-salt solutions.基于在日本多个地区进行的随机双盲实验验证汤品的最佳盐浓度——鲜味(L-谷氨酸)对低盐溶液咸味和口感的影响。
Hypertens Res. 2020 Jun;43(6):525-533. doi: 10.1038/s41440-020-0397-1. Epub 2020 Jan 29.
4
Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility.大豆蛋白的乳化性质: 批判性综述,重点关注构象灵活性的作用。
Crit Rev Food Sci Nutr. 2017 Aug 13;57(12):2636-2679. doi: 10.1080/10408398.2015.1067594.
5
Serum lipid-improving effect of soyabean β-conglycinin in hyperlipidaemic menopausal women.大豆β-伴球蛋白对高脂血症绝经后妇女血脂的改善作用。
Br J Nutr. 2013 Nov 14;110(9):1680-4. doi: 10.1017/S0007114513000986. Epub 2013 Apr 8.
6
Functional improvements to beta-lactoglobulin by preparing an edible conjugate with cationic saccharide using microbial transglutaminase [corrected] (MTGase).通过使用微生物转谷氨酰胺酶(MTGase)制备与阳离子糖的可食用缀合物对β-乳球蛋白进行功能改进[校正后]
Biosci Biotechnol Biochem. 2008 May;72(5):1227-34. doi: 10.1271/bbb.70702. Epub 2008 May 7.
7
Soy protein allergy: incidence and relative severity.大豆蛋白过敏:发病率及相对严重程度。
J Nutr. 2004 May;134(5):1213S-1219S. doi: 10.1093/jn/134.5.1213S.
8
Cleavage of structural proteins during the assembly of the head of bacteriophage T4.在噬菌体T4头部组装过程中结构蛋白的切割
Nature. 1970 Aug 15;227(5259):680-5. doi: 10.1038/227680a0.

伊普西隆

ε.

作者信息

Yoshida Tadashi, Hamaji Ikumi, Hashimoto Takeshi, Matsumoto Takuya, 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):143-151. doi: 10.1007/s10616-022-00568-6. Epub 2023 Jan 5.

DOI:10.1007/s10616-022-00568-6
PMID:36969573
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10030745/
Abstract

β-Conglycinin was conjugated with ε-polylysine (PL) by means of microbial transglutaminase (MTGase) to improve its function. The β-conglycinin-PL conjugate was purified by dialysis. Composition of the β-conglycinin-PL was β-conglycinin:PL = 1:18 (molar ratio) which was confirmed by amino acid analysis. The β-conglycinin-PL was further conjugated with dextran (Dex) by the Maillard reaction. The β-conglycinin-PL-Dex conjugate was purified by dialysis. Conjugation was confirmed by SDS-PAGE and PAS staining. Composition of the β-conglycinin-PL-Dex was β-conglycinin-PL:Dex = 1:41 (molar ratio) which was confirmed by UV spectra measurement and phenol sulfuric acid method. Solubility of β-conglycinin in the acidic range was much improved by conjugation with PL and further improved by further conjugation with Dex. Emulsifying property of β-conglycinin in acidic pH range was much improved by conjugation with PL and Dex. Immunogenicity of β-conglycinin was decreased by conjugation with PL and Dex.

摘要

通过微生物转谷氨酰胺酶(MTGase)将β-伴大豆球蛋白与ε-聚赖氨酸(PL)偶联以改善其功能。通过透析纯化β-伴大豆球蛋白-PL偶联物。通过氨基酸分析证实β-伴大豆球蛋白-PL的组成是β-伴大豆球蛋白:PL = 1:18(摩尔比)。通过美拉德反应将β-伴大豆球蛋白-PL与葡聚糖(Dex)进一步偶联。通过透析纯化β-伴大豆球蛋白-PL-Dex偶联物。通过SDS-PAGE和PAS染色确认偶联。通过紫外光谱测量和苯酚硫酸法证实β-伴大豆球蛋白-PL-Dex的组成是β-伴大豆球蛋白-PL:Dex = 1:41(摩尔比)。通过与PL偶联,β-伴大豆球蛋白在酸性范围内的溶解度大大提高,通过进一步与Dex偶联进一步提高。通过与PL和Dex偶联,β-伴大豆球蛋白在酸性pH范围内的乳化性能大大提高。通过与PL和Dex偶联,β-伴大豆球蛋白的免疫原性降低。