Formation of soy protein isolate-dextran conjugates by moderate Maillard reaction in macromolecular crowding conditions.
Formation of soy protein isolate-dextran conjugates by moderate Maillard reaction in macromolecular crowding conditions.
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DOI：
10.1002/jsfa.5760
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发表时间：
2013-01
影响因子：
4.1
通讯作者：
Xiu-Ying Zhuo;Jun-ru Qi;S. Yin;Xiaoquan Yang;Jian-hua Zhu;Lixin Huang
中科院分区：
文献类型：
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作者：
Xiu-Ying Zhuo;Jun-ru Qi;S. Yin;Xiaoquan Yang;Jian-hua Zhu;Lixin Huang
背景技术已经报道了几种用于蛋白质与多糖缀合的方法。蛋白质-多糖缀合物可以通过传统的干加热形成，但从工业角度来看该方法没有吸引力，并且还没有以这种方式制造商业缀合物。在本研究中，为了开发更实用的反应方法，利用大分子拥挤将多糖附着到蛋白质上。结果在大分子拥挤条件下通过美拉德反应的初始阶段制备了大豆分离蛋白-葡聚糖缀合物（SDC）。研究了不同加工条件对 SDC 形成的影响。实验中选择的最佳条件是大豆分离蛋白/葡聚糖比例为1:1（w/w）、pH为6.5、反应温度为60℃、反应时间为30小时。圆二色光谱表明缀合物的二级和三级结构发生了显着变化。结构灵活性增加，可以更好地展示其功能特性。根据凝胶渗透色谱法，缀合物具有不同尺寸的组成，尤其是大分子。热分析表明缀合物的热稳定性得到改善。结论 在大分子拥挤条件下生产 SDC 似乎是一种有效且有前途的技术，代表了经典蛋白质糖基化方法的进步。
BACKGROUND Several methods have been reported for the conjugation of proteins with polysaccharides. Protein-polysaccharide conjugates can be formed by traditional dry heating, but this process is not attractive from an industrial viewpoint, and no commercial conjugates have been manufactured in this way. In the present study, in order to develop a more practical reaction method, macromolecular crowding was used to attach polysaccharides to proteins. RESULTS Soy protein isolate-dextran conjugates (SDCs) were prepared via the initial stage of the Maillard reaction in macromolecular crowding conditions. The impact of various processing conditions on the formation of SDCs was investigated. The optimal conditions chosen from the experiments were a soy protein isolate/dextran ratio of 1:1 (w/w), a pH of 6.5, a reaction temperature of 60 °C and a reaction time of 30 h. Circular dichroism spectroscopy showed that the secondary and tertiary structures of the conjugates were changed significantly. Structural flexibility increased, allowing better display of their functional characteristics. The conjugates had a composition with various sizes, especially macromolecules, according to gel permeation chromatography. Thermal analysis showed that the thermal stability of the conjugates was improved. CONCLUSION The production of SDCs under macromolecular crowding conditions appears to be an effective and promising technique, representing an advance over classic protein glycosylation methods.