通过马氏反应与高甲氧基果胶共轭,改善 β-乳球蛋白的功能。

IF 2 4区 生物学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Cytotechnology Pub Date : 2025-02-01 Epub Date: 2024-11-20 DOI:10.1007/s10616-024-00665-8
Koya Shibata, Tomomi Odashima, Taku Harada, Yuichiro Ohno, Tadashi Yoshida, Makoto Hattori
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引用次数: 0

摘要

乳清中的一种主要蛋白质--β-乳球蛋白(BLG)通过马氏反应与高甲氧基果胶(HMP)共轭,以改善乳化性能并降低 BLG 的过敏性。马氏反应在 BLG 与 HMP 的重量比为 1:4.15 和 1:6 的条件下进行,温度为 60 °C,相对湿度为 79%,持续 5 天。粗共轭物通过透析和阴离子交换色谱法纯化。这两种共轭物分别被命名为 Conj.LS 和 Conj.LS 和 Conj.SDS-PAGE结果表明,生成了不同分子量的共轭物,Conj.LS 和 Conj.HS的重量比分别为1:2.15和1:6.44,游离氨基的还原度分别为6.1和6.7。两种共轭物都能明显改善 BLG 的乳化性能。两种共轭物在酸性 pH 值和 NaCl 存在下均表现出优异的乳化性能。与 HMP 共轭可明显降低免疫原性,这在共轭 HS 中更为明显。与 HMP 共轭被认为是提高 BLG 功能性的一种有效方法。本研究中使用的共轭方法是一种安全的方法,对食品加工非常有价值。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Functional improvements in β-lactoglobulin by conjugation with high methoxy pectin by the Maillard reaction.

β-lactoglobulin (BLG), a major protein in whey, was conjugated with high methoxy pectin (HMP) by the Maillard reaction to improve emulsifying property and reduce allergenicity of BLG. The Maillard reaction was carried out at a weight ratio BLG: HMP = 1:4.15 and 1:6 at 60 °C at a relative humidity of 79% for 5 days. Crude conjugates were purified by dialysis and anion exchange chromatography. These two conjugates were named Conj. LS and Conj. HS, respectively. The results of SDS-PAGE showed that conjugates of various molecular weights were generated, and the weight ratios of protein to saccharide of Conj. LS and Conj. HS were 1:2.15 and 1:6.44 respectively, and the degree of reduction of free amino groups was 6.1 and 6.7 respectively. Emulsifying property of BLG was significantly improved by both conjugation. Both conjugates showed excellent emulsifying property in the acidic pH and in the presence of NaCl. Conjugation with HMP significantly reduced immunogenicity, which was more pronounced in conj. HS. Conjugation with HMP was considered to be an effective method to improve the functionality of BLG. Conjugation method used in this study is a safe method that is considered to be very valuable for food processing.

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来源期刊
Cytotechnology
Cytotechnology 生物-生物工程与应用微生物
CiteScore
4.10
自引率
0.00%
发文量
49
审稿时长
6-12 weeks
期刊介绍: The scope of the Journal includes: 1. The derivation, genetic modification and characterization of cell lines, genetic and phenotypic regulation, control of cellular metabolism, cell physiology and biochemistry related to cell function, performance and expression of cell products. 2. Cell culture techniques, substrates, environmental requirements and optimization, cloning, hybridization and molecular biology, including genomic and proteomic tools. 3. Cell culture systems, processes, reactors, scale-up, and industrial production. Descriptions of the design or construction of equipment, media or quality control procedures, that are ancillary to cellular research. 4. The application of animal/human cells in research in the field of stem cell research including maintenance of stemness, differentiation, genetics, and senescence, cancer research, research in immunology, as well as applications in tissue engineering and gene therapy. 5. The use of cell cultures as a substrate for bioassays, biomedical applications and in particular as a replacement for animal models.
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