Preparation of neoglycoprotein from carp myofibrillar protein by Maillard reaction with glucose: Biochemical properties and emulsifying properties
Preparation of neoglycoprotein from carp myofibrillar protein by Maillard reaction with glucose: Biochemical properties and emulsifying properties
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DOI：
10.1021/jf960325s
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发表时间：
1997-03-01
影响因子：
6.1
通讯作者：
Saeki, H
中科院分区：
文献类型：
--
作者：
Saeki, H
以鲤鱼肌原纤维蛋白为原料，与葡萄糖进行美拉德反应制备了新的糖蛋白，并对其在高离子强度介质中的溶解度、ca - atp酶活性和乳化性能进行了研究。为了与葡萄糖反应，将冻干蛋白与葡萄糖（重量比1:9）混合，在40℃（24 h）、50℃（6 h）或60℃（3 h）和65%相对湿度下孵育。在培养过程中产生果糖胺，有效赖氨酸含量在所有温度下同时下降。在这些条件下，赖氨酸残基与葡萄糖之间发生的美拉德反应处于早期阶段。糖基化蛋白在0.5 M NaCl中具有较高的溶解度，其乳化性能优于未糖基化蛋白，但ca - atp酶活性完全丧失。早期美拉德反应的调控对改善鱼肌原纤维蛋白的功能特性具有重要意义。
Neoglycoprotein was prepared from carp myofibrillar protein by using the Maillard reaction with glucose, and its solubility in a high ionic strength medium, Ca-ATPase activity, and emulsifying properties were investigated. For reacting with glucose, the lyophilized protein mixed with glucose (the weight rate: 1:9) was incubated at 40 degrees C (for 24 h), 50 degrees C (for 6 h), or 60 degrees C (for 3 h) and 65% relative humidity. Fructosamine was produced during incubation, and available lysine content decreased simultaneously at all temperatures. In these conditions, the Maillard reaction occurring between a lysine residue and glucose was in the early stage. The glycosylated protein has high solubility in 0.5 M NaCl, and its emulsifying properties were superior to unglycosylated protein, although Ca-ATPase activity was completely lost. The regulation of the Maillard reaction in the early stage would be important for improvement of functional properties of fish myofibrillar protein.