Effects of glycosylation methods on glycation reaction and products of soybean 7S globulin

The two traditional glycosylation grafting methods and the improved methods were used to compare with the glycosylation degree systemand the product of amino acid composition analysis, in order to further reveal the effect of protein glycosylation grafting methods on the process of glycosylation reaction and the product mechanism. In this paper, the glycosylation products of soybean 7S globulin and dextran were studied from three aspects:reaction degree and amino acid composition and other aspects by three methods:the dry heat method, the liquid heat method and the hydrothermal method.The results showed, the degree of reaction was:the liquid heat method>the hydrothermal method>the dry heat method, it was showed that the pressure can inhibit the Maillard reaction and control the reaction to the ideal stage. Glycosylation of soybean 7S globulin and dextran occurred predominantly in the free amino groups of the lysine and arginine side chains on the protein peptide chain. it was indicated that sugar chain for dry method was easy to covalently cross-linked with the free amino groups on the arginine, whereas sugar chain for the liquid heat method and the hydrothermal method were more easily to covalently cross the free amino groups than the lysine side chains.