Improvemente of fuctional properties of whey protein by glucose 6-phosphate conjugation.

通过葡萄糖 6-磷酸结合改善乳清蛋白的功能特性。

• 批准号: 04660308
• 负责人: AOKI Takayoshi
• 金额: $ 1.34万
• 依托单位: Faculty of Agriculture
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1992
• 资助国家: 日本
• 起止时间: 1992 至 1993
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-04660308/
• 关键词: Whey Protein; beta-Lactoglobulin; Glucose 6-Phosphate; Maillard Reaction; Phosphate Group; Calcium Phosphate; beta-ラクトグロブリン; ミノカルボニル反応; リン酸化; グルコース6リン酸

Utilization of whey is a very important subject and whey protein is now used as food materials because the various separation technologies gave been developed. However, the improvements of functional properties of whey protein are needed for its further utilization. This study was carried out to give both the functional properties for food processing and calcium phosphate-solubilizing properties to whey protein by conjugation of glucose 6-phosphate through the Maillard reaction. G6P was conjugated with whey protein by incubating freeze-dried whey protein and G6P mixture at 50ﾟC and 65% relative humidity for 0.5-1 day. Since brown color and polymerizsation was observed in whey protein-G6P conjugates, short time incubation was preferable for the practical use. The heat stability and emulsifying activity of whey protein were increased by G6P conjugation. The whey protein-G6P conjugates solubilized calcium phosphate and prevented the spontaneous precipitation of calcium phosphate from the supersaturated solution with respect to dicalcium phosphate. It is expected that whey protein-G6P conjugate may stimulate calcium absorption in the small intestine.

乳清的利用是一个非常重要的课题，并且由于各种分离技术的发展，乳清蛋白现在被用作食品原料。然而，为了进一步利用乳清蛋白，还需要改进其功能特性。本研究的目的是通过美拉德反应与 6-磷酸葡萄糖结合，赋予乳清蛋白食品加工的功能特性和磷酸钙溶解特性。通过将冻干乳清蛋白和 G6P 混合物在 50°C 和 65% 相对湿度下孵育 0.5-1 天，G6P 与乳清蛋白结合。由于在乳清蛋白-G6P缀合物中观察到棕色和聚合，因此短时间孵育对于实际应用来说是优选的。 G6P 缀合提高了乳清蛋白的热稳定性和乳化活性。乳清蛋白-G6P与可溶性磷酸钙结合，并防止磷酸钙从过饱和溶液中相对于磷酸二钙自发沉淀。预计乳清蛋白-G6P 缀合物可以刺激小肠中的钙吸收。

项目成果

青木孝良: "リンタンパク質の食品機能-リン酸カルシウムとの相互作用について" 酪農科学・食品の研究. 41. A-181-187 (1992)

Takayoshi Aoki：“磷蛋白的食品功能 - 与磷酸钙的相互作用”《乳制品科学与食品研究》41. A-181-187 (1992)。

Takayoshi Aoki: "Whey protein-and egg white protein-glucose 6-phosphate conjugates having calcium phosphate-solubilizing properties." Bioscience,Biotechnology and Biochemistry. (発表予定).

Takayoshi Aoki：“具有磷酸钙溶解特性的乳清蛋白和蛋清蛋白-葡萄糖结合物。”

Takayoshi Aoki :"Function of phospoproteins : Interactions with calcium phosphpate." Japanese Journal of Dairy and Food Technolgy. Vol.41, No.6. A-182-187 (1992)

Takayoshi Aoki：“磷蛋白的功能：与磷酸钙的相互作用。”

Takayoshi Aoki, Tomoko Fukumoto, Toshiaki Kimura, Yasuko Kato, and Tsukasa Matsuda :"Whey protein-and egg white protein-glucose 6-phosphate conjugates having calcium phosphate-solubilizing properties." Bioscience, Biotechnology, and Biochemistry.Submitted

Takayoshi Aoki、Tomoko Fukumoto、Toshiaki Kimura、Yasuko Kato 和 Tsukasa Matsuda：“具有磷酸钙溶解特性的乳清蛋白-和蛋清蛋白-葡萄糖 6-磷酸盐缀合物。”