Effects of glycosylation methods on conformation and functional properties of glycosylation products for soybean 7S globulin

The two traditional glycosylation grafting methods and the improved methods were used to compare with the glycosylation product conformation and functional properties of the product,in order to further reveal the effect of protein glycosylation grafting methods on the process of glycosylation reaction and the product mechanism. The results showed,the aqueous phase system had a greater effect on the spatial structure of the protein than that of the solid phase system. In the secondary structure,the content of α-helix was reduced by the liquid heat method and the hydrothermal method. The main structure of the secondary structure was the same as that the soybean 7S globulin was still β-structure,and the sugar chain of the glycosylation product was increased to the random curl content of the secondary structure of the protein. In the tertiary structure,the effect of the tertiary structure was not obvious,however,the liquid heat method and the hydrothermal method had a significant effect on the tertiary structure. The main functional properties of three kinds of dissolved glycation products,the solubility,emulsification and thermal stability were improved. The results showed,the solubility and emulsification of the liquid heat method were better than the other two methods,the thermal stability of the three methods was not significant.