Position: Home > Articles > Identification of the glycation sites of beta-lactoglobulin in an intermediate moisture food system
Science and Technology of Food Industry
2011
(10)
79-82
中间水分食品体系中乳球蛋白糖基化位点的鉴定
作 者：
余园芳;陶冠军;刘小鸣;周鹏
单 位：
江南大学食品科学与技术国家重点实验室
关键词：
乳球蛋白;葡萄糖;糖基化反应;糖基化位点
摘 要：
在中间水分食品体系中,乳球蛋白很容易与葡萄糖等还原糖发生美拉德反应,使食品的色泽、风味和质构等发生变化。为了深入理解中间水分食品在贮藏过程中蛋白发生的糖基化修饰,电喷雾飞行时间质谱(ESI-TOF/MS)被用来分析蛋白经胰蛋白酶水解后的肽段,以便鉴定乳球蛋白与葡萄糖在45℃下贮藏2d后的糖基化位点。结果显示,乳球蛋白上被糖基化的氨基酸残基有L1、K47、K70、K77、K83、K91、K100和K135。
译 名：
Identification of the glycation sites of beta-lactoglobulin in an intermediate moisture food system
作 者：
YU Yuan-fang,TAO Guan-jun,LIU Xiao-ming,ZHOU Peng(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
关键词：
beta-lactoglobulin;glucose;glycation reaction;glycation site
摘 要：
Beta-lactoglobulin is liable to react with reducing sugars like glucose in intermediate moisture food system,causing changes to color,flavor and texture. In order to further understand the glycated modification,the glycation sites of beta-lactoglobulin were identified by using ESI-TOF/MS to analyze the peptides from tryptic digest of beta-lactoglobulin incubated with glucose at 45℃ for two days. It was showed that the modified amino acid residues were L1,K47,K70,K77,K83,K91,K100 and K135.
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