黑木耳多糖-乳清蛋白复合物的制备及其抗原性的研究
Study on preparation and antigenicity activity of glycosylation products derived from whey protein and auricularia auricula polysaccharide
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摘要: 蛋白质和多糖在控制条件下通过美拉德反应会发生一定程度的共价复合,能显示更优越的性能。采用黑木耳多糖作为糖基供体,用糖基化的手段与牛乳中乳清蛋白结合形成木耳多糖-乳清蛋白复合物,并在现有的条件下探索不同质量比与不同反应时间对糖基化进程的影响,采用间接竞争ELISA法测定复合物中β-乳球蛋白和α-乳白蛋白抗原性的影响。结果表明,乳清蛋白与黑木耳多糖质量比为1:1,反应时间为24h,是糖基化反应最佳条件并且能有效减低乳清蛋白抗原性,其中β-乳球蛋白抗原性降低率为75.7%,α-乳白蛋白抗原性降低率为25%。Abstract: Protein and polysaccharide covalent complex through Maillard could form protein-polysaccharide conjugations which showed excellent properties.And the conjugates of whey protein and auricularia auricula polysaccharides (AAP) were studied by means of the dry-heating glycosylated reaction.It was shown that after the whey protein and Auricularia auricula polysaccharides (AAP) of different mass ratio reacting for different time, the antigenicity of β-LG and α-LA were estimated by indirect competition ELISA.The results indicated that the glycolsylation of whey protein could reduce the antigenicity of β-LG and α-LA.The optimum reaction condition were WPI and AAP (1:1 weight ratio) for 24 hours could reduce the antigenicity of whey protein effectively, The antigenicity of bovine milk β-LG and α-LA was reduced by conjugation with AAP, about 75.7% and 25% respectively.
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