Fractionation and characterization of soy beta-conglycinin-dextran conjugates via macromolecular crowding environment and dry heating
Fractionation and characterization of soy beta-conglycinin-dextran conjugates via macromolecular crowding environment and dry heating
复制标题
通过大分子拥挤环境和干燥加热对大豆β-伴大豆球蛋白-葡聚糖缀合物进行分级和表征
DOI：
10.1016/j.foodchem.2015.10.072
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发表时间：
2016
期刊：
影响因子：
8.8
通讯作者：
Yang Xiaoquan
中科院分区：
文献类型：
--
作者：
Weng Jingyi;Qi Junru;Yin Shouwei;Wang Jinmei;Guo Jian;Feng Jilu;Liu Qianru;Zhu Jianhua;Yang Xiaoquan
采用大分子拥挤条件下溶液加热和干热法制备了β-伴大豆球蛋白和葡聚糖的偶联物，并在pH值为4.8和6.5时进行了溶解度分级和表征。结果表明，在pH为4.8的条件下提取的偶联物的糖基化程度高于在pH为6.5的条件下提取的偶联物。与较高的糖基化程度相对应，推测大分子拥挤环境中第4.8基团的β-伴球蛋白完全被葡聚糖分子包围，而第6.5基团的DNA-伴球蛋白被部分包围，糖基化程度较低。与β-伴球蛋白相比，第4.8基团的表面疏水性和巯基含量降低，而第6.5基团的表面疏水性增加。β-伴大豆球蛋白在大分子拥挤环境下偶联后，在pH4.8可溶的二级结构趋于伸展，高度有序的结构转变为无序结构。干热法提取的pH 4.8和pH 6.5之间的差异没有大分子拥挤环境下的提取差异显著。
Conjugates of β-conglycinin and dextran were prepared by heating in solution under macromolecular crowding environment and dry-heating methods, and then fractionated by solubility at pH 4.8 and pH 6.5 and characterized. The results showed that the degree of glycation of the conjugates extracted from pH 4.8 were higher than the conjugates extracted from pH 6.5. Corresponding to the higher degree of glycation, it was supposed that the β-conglycinin of groups 4.8 of macromolecular crowding environment was completely surrounded by the dextran molecular while that of groups 6.5 were encircled partially with a lower degree of glycation. Compared to β-conglycinin, groups 4.8 demonstrated a decreasing surface hydrophobicity and sulfhydryl group content while groups 6.5 increased. The secondary structure of β-conglycinin soluble at pH 4.8 after conjugating under macromolecular crowding environment tended to stretch out and the highly ordered structure turn to random structures. The differences between the extraction of pH 4.8 and pH 6.5 conjugated by dry-heating methods were not as remarkable as the difference between the extraction conjugated by macromolecular crowding environment.