期刊论文

中文

东北农业大学学报

1005-9369

2015

46

12

33-38

10.19720/j.cnki.issn.1005-9369.2015.12.005

(532109015012):湖北省教育厅科技研究计划青年人才项目

本校为第一机构

以蛋清卵白蛋白糖基化产物为研究对象,监测糖基化反应过程中蛋白分子特性变化。发现随反应时间延长,卵白蛋白与单糖或多糖反应产物接枝度均逐渐增大,且相同反应条件下,卵白蛋白与单糖反应产物接枝度较大;糖基化卵白蛋白表面巯基相对含量前3 d逐渐增加,第4天达最大值,糖基化卵白蛋白表面巯基相对含量始终高于卵白蛋白。l~3d内,随反应时间延长,糖基化卵白蛋白疏水性不断增加,反应3 d后,糖基化卵白蛋白疏水性则明显下降;反应体系中大体积粒子数随反应时间延长逐渐增加,且前3 d较大面积的粒子数增速较快。圆二色谱研究结果表明,随糖基化反应进行,α螺旋含量逐渐减小,ββ折叠与β转角含量不断增加;无...

With egg white ovalbumin glycosylation reaction product as the research object, monitoring glycosylation reaction process, changes in the protein molecular characteristics. Experimental results showed that with prolongation of reaction time, ovalbumin and monosaccharide and polysaccharide of reaction product grafting degree increased gradually, and the same reaction time and reactions of monosaccharide graft copolymer was larger; glycosylated ovalbumin surface thiol relative content of 3 days before gradually increased, the 4 day reached maximu...