• EI
  • Scopus
  • 中国科技期刊卓越行动计划项目资助期刊
  • 北大核心期刊
  • DOAJ
  • EBSCO
  • 中国核心学术期刊RCCSE A+
  • 中国精品科技期刊
  • JST China
  • FSTA
  • 中国农林核心期刊
  • 中国科技核心期刊CSTPCD
  • CA
  • WJCI
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
中国精品科技期刊2020

传导加热和微波加热对卵清蛋白糖基化产物一级结构的影响

传导加热和微波加热对卵清蛋白糖基化产物一级结构的影响[J]. 食品工业科技, 2013, (09): 86-89. DOI: 10.13386/j.issn1002-0306.2013.09.042
引用本文: 传导加热和微波加热对卵清蛋白糖基化产物一级结构的影响[J]. 食品工业科技, 2013, (09): 86-89. DOI: 10.13386/j.issn1002-0306.2013.09.042
Effect of conductive heating and microwave heating on the first-order structure of the glycation ovalbumin[J]. Science and Technology of Food Industry, 2013, (09): 86-89. DOI: 10.13386/j.issn1002-0306.2013.09.042
Citation: Effect of conductive heating and microwave heating on the first-order structure of the glycation ovalbumin[J]. Science and Technology of Food Industry, 2013, (09): 86-89. DOI: 10.13386/j.issn1002-0306.2013.09.042

传导加热和微波加热对卵清蛋白糖基化产物一级结构的影响

基金项目: 

国家973前研项目(2012CB126300);

详细信息
  • 中图分类号: TS253.1

Effect of conductive heating and microwave heating on the first-order structure of the glycation ovalbumin

  • 摘要: 以卵清蛋白和葡萄糖混合体系为主要研究对象,分别通过传导加热和微波加热制备卵清蛋白糖基化产物,采用胃蛋白酶解和液相-傅立叶变换离子回旋共振(LC-FT-ICR)精确质谱技术研究不同加热方式及30d贮存对卵清蛋白糖基化产物一级结构的影响。结果表明,传导加热和微波加热均可以导致卵清蛋白的糖基化修饰,且修饰位点相同,但是,不同加热方式得到的糖基化卵清蛋白的稳定性存在差异,微波加热得到的糖基化卵清蛋白在贮存30d后发生明显降解,尤其是K47和K56赖氨酸上的糖基化侧链会逐渐丢失水分子和醛基等。 
    Abstract: In this paper, the glycation protein between ovalbumin and D-glucose was prepared under conductive heating and microwave heating conditions. The effect on the first-order structure of the glycation ovalbumin by different treatment and after 30d was studied by pepsin digestion and LC FT-ICR MS. The results showed that glycation modification can be catalyzed under conductive heating and microwave heating conditions with the similar glycation site. However, the difference was discovered between the different treatment conditions in the stability of the glycation ovalbumin. The degradation of the glycation ovlbumin derived from microwave heating was found after 30d, especially K47 and K56 lysine that lose several water molecules and aldose at the sugar moiety.
  • [1]

    Ge P G, Melton L D.Nonenzymatic browning of lactose and caseinate during dry heating at different relative humidities[J].Journal of Agricultural and Food Chemistry, 2007, 55 (24) :10036-10042.

    [2]

    Hiller B, Lorenzen P C.Properties of set-style skim milk yoghurt as affected by an enzymatic or Maillard reaction induced milk protein oligomerisation[J].LWT-Food Science and Technology, 2011, 44 (4) :811-819.

    [3]

    Chevalier F, Chobert J M, Popineau Y, et al.Improvement of functional properties ofβ-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar[J].International Dairy Journal, 2001, 11 (3) :145-152.

    [4]

    Sun Y, Hayakawa S, Izumori K.Antioxidative Activity andGelling Rheological Properties of Dried Egg White Glycated with a Rare Keto‐hexose through the Maillard Reaction[J].Journal of Food Science, 2006, 69 (6) :C427-C434.

    [5]

    Enomoto H, Li C P, Morizane K, et al.Glycation and phosphorylation ofβ-lactoglobulin by dry-heating:Effect on protein structure and some properties[J].Journal of Agricultural and Food Chemistry, 2007, 55 (6) :2392-2398.

    [6]

    Oliver C M, Melton L D, Stanley R A.Glycation of caseinate by fructose and fructo‐oligosaccharides during controlled heat treatment in the‘dry’state[J].Journal of the Science of Food and Agriculture, 2006, 86 (5) :722-731.

    [7]

    Tsubokura Y, Fukuzaki S, Noma S, et al.Glycation of Ovalbumin in Solid-State by Conductive and Microwave Heating[J].Food Science and Technology Research, 2009, 15 (4) :377-380.

    [8]

    Guan J J, Qiu A Y, Liu X Y, et al.Microwave improvement of soy protein isolate-saccharide graft reactions[J].Food Chemistry, 2006, 97 (4) :577-585.

    [9] 涂宗财, 王辉, 陈钢, 等.干热条件下形成的磷酸化多肽的质谱分析[J].食品科学, 2011, 32 (15) :62-65.
    [10]

    Leonil J, Molle D, Fauquant J, et al.Characterization by ionization mass spectrometry of lactosyl beta-lactoglobulin conjugates formed during heat treatment of milk and whey and identification of one lactose-binding site[J].Journal of Dairy Science, 1997, 80 (10) :2270-2281.

    [11]

    Fenaille F, Morgan F, Parisod V, et al.Solid‐state glycation ofβ‐lactoglobulin monitored by electrospray ionisation mass spectrometry and gel electrophoresis techniques[J].Rapid Communications in Mass Spectrometry, 2003, 17 (13) :1483-1492.

    [12]

    Meltretter J, Seeber S, Humeny A, et al.Site-specific formation of Maillard, oxidation, and condensation products from whey proteins during reaction with lactose[J].Journal of Agricultural and Food Chemistry, 2007, 55 (15) :6096-6103.

    [13]

    Corzo-Martínez M, Lebrón-Aguilar R, Villamiel M, et al.Application of liquid chromatography-tandem mass spectrometry for the characterization of galactosylated and tagatosylatedα-tactoglobulin peptides derived from in vitro gastrointestinal digestion[J].Journal of Chromatography, 2009, 1216 (43) :7205-7212.

  • 期刊类型引用(10)

    1. 许壮,丁青芝,戴意强,王喆,刘振田,陈小阳,虞利俊,夏秀东. 点浆条件对酸浆豆腐品质的影响. 中国粮油学报. 2024(01): 65-74 . 百度学术
    2. 梁浩斌. 食品凝固剂对豆腐制品的应用. 现代食品. 2024(13): 64-66+70 . 百度学术
    3. 杜贺超,韩梦灵,李雯倩,杨滨榕,王楠楠,姚宏亮. 乳酸菌发酵杏仁豆腐及其品质评价. 金陵科技学院学报. 2024(04): 77-84 . 百度学术
    4. 龚周亮,赵良忠,刘汁琪,林碧莲,周劲松,刘斌斌. 巴氏杀菌后湘派豆干货架期内品质变化及微生态分析. 中国食品工业. 2023(07): 104-107 . 百度学术
    5. 谢秀玲,金宏杏,杞文静,邱柱红,苏海香,朱建凯. 豆腐酸性凝固剂的研究进展. 食品安全导刊. 2023(31): 182-184+192 . 百度学术
    6. 农双宁,谢文佩,郭茵,卢定环,严晓敏,陈超恒,施明月,班红玲. 响应面优化百香果豆腐的加工工艺及品质研究. 食品研究与开发. 2022(11): 164-170 . 百度学术
    7. 刘宁,高艺笑,孙钰姬,张笑,张铁鹏,杨婷婷,潘任. 豆腐凝固剂的研究进展. 中国调味品. 2021(03): 189-194 . 百度学术
    8. 吴江,张奎林,夏湘,赵良忠,彭洁. 质构重组大豆分离蛋白-鸡肉双蛋白肉工艺条件研究. 食品安全导刊. 2021(14): 60-64 . 百度学术
    9. 伍涛,彭希林,赵良忠,陈浩,周晓洁,黄展锐,周小虎. 湘派豆干及卤汁在卤制过程中的变化规律. 食品与发酵工业. 2021(19): 146-154 . 百度学术
    10. 何婉莹,黄展锐,赵良忠,刘海宇,周小虎,陈浩,周晓洁. 生浆法制作豆腐的工艺优化. 现代食品科技. 2021(10): 188-196 . 百度学术

    其他类型引用(1)

计量
  • 文章访问数: 
  • HTML全文浏览量: 
  • PDF下载量: 
  • 被引次数: 11
出版历程
  • 收稿日期:  2012-11-07

目录

    /

    返回文章
    返回
    x 关闭 永久关闭