蛋白质糖基化改性方法和产物验证方法研究进展
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摘要
介绍了近年来国内外蛋白质糖基化改性方法和产物鉴定方法的研究现状,系统综述了蛋白质糖基化的影响因素,对干热法、湿热法和基于湿热法衍生出的辅助方法在内的蛋白质糖基化方法进行比较分析,总结归纳了产物鉴定方法的原理和使用情况,并展望通过非热加工较为精准的控制糖基化程度,同时保证产物的安全性与营养性。
In this review,the research situation of the preparation and identification methods of proteins glycosylation in recent years at home and abroad were introduced.Moreover,the factors affecting protein glycosylation were systematically reviewed,and the methods of protein glycosylation including those of dry heat,moist heat and the auxiliary one derived from moist heat method were compared and analyzed.In addition,the principle and application of product identification method were also reviewed.
In this review,the research situation of the preparation and identification methods of proteins glycosylation in recent years at home and abroad were introduced.Moreover,the factors affecting protein glycosylation were systematically reviewed,and the methods of protein glycosylation including those of dry heat,moist heat and the auxiliary one derived from moist heat method were compared and analyzed.In addition,the principle and application of product identification method were also reviewed.
引文
[1]DE Oliveira F C,COIMBRA J S,DE Oliveira E B,et al.Food protein-polysaccharide conjugates obtained via the maillard reaction:a review[J].Crit Rev Food Sci Nutr,2016,56(7):1 108-1 125.
[2]OLIVER C M,MELTON L D,STANLEY R A.Creating proteins with novel functionality via the Maillard reaction:a review[J].Crit Rev Food Sci Nutr,2006,46(4):337-350.
[3]许彩虹,王金梅,姚玉静,等.食品中蛋白质糖基化接枝的研究进展[J].现代食品科技,2017(8):306-312.
[4]许彩虹,王金梅,杨晓泉,等.糖基化方法对于大豆7S球蛋白糖基化产物构象及功能特性的影响[J].食品工业科技,2018(3):52-55.
[5]许彩虹,王金梅,杨晓泉,等.糖基化方法对于大豆7S球蛋白糖基化反应及产物的影响[J].食品工业科技,2018(1):17-21.
[6]JIMéNEZ-CASTA?O L,VILLAMIEL M,MARTíN-áLVAREZ P J,et al.Effect of the dry-heating conditions on the glycosylation ofβ-lactoglobulin with dextran through the Maillard reaction[J].Food Hydrocolloids,2005,19(5):831-837.
[7]ZHANG Jin-bo,WU Na-na,LAN Ting,et al.Improvement in emulsifying properties of soy protein isolate by conjugation with maltodextrin using high-temperature,short-time dryheating Maillard reaction[J].International Journal of Food Science&Technology,2014,49(2):460-467.
[8]LIU Gang,ZHONG Qi-xin.Thermal aggregation properties of whey protein glycated with various saccharides[J].Food Hydrocolloids,2013,32(1):87-96.
[9]LIU Gang,ZHONG Qi-xin.High temperature-short time glycation to improve heat stability of whey protein and reduce color formation[J].Food Hydrocolloids,2015,44:453-460.
[10]张英华,刘艳乐,刘天舒,等.RP-HPLC测定乳清蛋白糖基化产物中的氨基葡萄糖[J].东北农业大学学报,2017,48(5):58-64.
[11]JIMENEZCASTANO L,VILLAMIEL M,LOPEZFANDI-NO R.Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass[J].Food Hydrocolloids,2007,21(3):433-443.
[12]全越,王长远,李玉琼.响应面优化转谷氨酰胺酶催化燕麦麸皮球蛋白糖基化接枝条件[J].天然产物研究与开发,2016(7):1 121-1 127.
[13]宋启东,涂宗财,王辉,等.超声协同糖基化对蛋清粉致敏性及结构的影响[J].食品与机械,2018,34(5):1-5,26.
[14]GUAN Yong-guang,LIN Hua,HAN Zhong,et al.Effects of pulsed electric field treatment on a bovine serum albumin-dextran model system,a means of promoting the Maillard reaction[J].Food Chemistry,2010,123(2):275-280.
[15]XU Cai-hong,YU Shu-juan,YANG Xiao-quan,et al.E-mulsifying properties and structural characteristics ofβ-conglycinin and dextran conjugates synthesised in a pressurised liquid system[J].International Journal of Food Science&Technology,2010,45(5):995-1 001.
[16]王长远,全越,李玉琼,等.燕麦麸皮球蛋白的糖基化结构修饰及功能性变化[J].食品科学,2017,38(9):143-148.
[17]AKHTAR M,DING R.Covalently cross-linked proteins&polysaccharides:Formation,characterisation and potential applications[J].Current Opinion in Colloid&Interface Science,2017,28:31-36.
[18]BURNS J R,RAMSHAW C,JACHUCK R J.Measurement of liquid film thickness and the determination of spin-up radius on a rotating disc using an electrical resistance technique[J].Chemical Engineering Science,2003,58(11):2 245-2 253.
[19]毕爽,马文君,李杨,等.脉冲电场-超声波作用对黑豆球蛋白功能性质的影响[J].食品科学,2016,37(9):7-12.
[20]ZHANG Bo,CHI Yu-jie,LI Bing.Effect of ultrasound treatment on the wet heating Maillard reaction betweenβ-conglycinin and maltodextrin and on the emulsifying properties of conjugates[J].European Food Research and Technology,2013,238(1):129-138.
[21]LI Chen,XUE Hao-ran,CHEN Zhi-yan,et al.Comparative studies on the physicochemical properties of peanut protein isolate-polysaccharide conjugates prepared by ultrasonic treatment or classical heating[J].Food Research International,2014,57:1-7.
[22]ZHANG Bo,CHI Yu-jie,LI Bing.Effect of ultrasound treatment on the wet heating Maillard reaction betweenβ-conglycinin and maltodextrin and on the emulsifying properties of conjugates[J].European Food Research&Technology,2014,238(1):129-138.
[23]刘曦然,方婷.高压脉冲电场在提取天然产物中的应用[J].食品工业,2017(1):249-253.
[24]张良,王丽娟,钱建亚.脉冲电场处理油菜籽对菜籽油品质的影响[J].中国油脂,2017,42(11):33-37.
[25]王丽平,李苑,余海霞,等.高压电场对生鲜食品保鲜机理研究进展[J].食品科学,2017,38(3):278-283.
[26]涂宗财,田明,王辉,等.高压脉冲电场结合糖基化对β-乳球蛋白抗原性与结构的影响[J].现代食品科技,2016(11):203-208.
[27]孟祥勇,张慧恩,宋腾,等.响应面法优化微波辅助米渣蛋白糖基化改性工艺[J].食品工业科技,2018(1):156-161.
[28]钟俊桢,涂越,刘伟,等.动态高压微射流协同糖基化对β-乳球蛋白乳化性和结构的影响[J].食品科学,2014,35(1):7-11.
[29]LAEMMLI U K.Cleavage of structural proteins during the assembly of the head of bacteriophage T4[J].Nature,1970,227(5 259):680-685.
[30]LI Chen,WANG Jie,SHI Jing,et al.Encapsulation of tomato oleoresin using soy protein isolate-gum aracia conjugates as emulsifier and coating materials[J].Food Hydrocolloids,2015,45:301-308.
[31]MENGíBAR M,MIRALLES B,HERAS á.Use of soluble chitosans in Maillard reaction products withβ-lactoglobulin:Emulsifying and antioxidant properties[J].LWT-Food Science and Technology,2017,75:440-446.
[32]YANG Yue-xi,CUI Steve W,GONG Jian-hua,et al.Asoy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral[J].Food Hydrocolloids,2015,48:155-164.
[33]刘燕德,靳昙昙.拉曼光谱技术在农产品质量安全检测中的应用[J].光谱学与光谱分析,2015,35(9):2 567-2 572.
[34]WANG Qian,HE Li-li,LABUZA T P,et al.Structural characterisation of partially glycosylated whey protein as influenced by pH and heat using surface-enhanced Raman spectroscopy[J].Food Chem,2013,139(1/2/3/4):313-319.
[35]DAI Qing-yuan,ZHU Xiu-ling,YU Jing-yang,et al.Critical desiccation state Raman spectroscopy for simple,rapid and sensitive detection of native and glycosylated protein[J].Food Hydrocolloids,2017,66:90-98.
[36]宋永令,李江河,王若兰.谷朊粉糖基化改性对其结构及溶解性的影响[J].中国粮油学报,2016,31(12):125-131.
[37]OLIVER C M,KHER A,MCNAUGHTON D,et al.Use of FTIR and mass spectrometry for characterization of glycated caseins[J].J Dairy Res,2009,76(1):105-10.
[38]FAN Yu-ting,YI Jiang,ZHANG Yu-zhu,et al.Physicochemical stability and in vitro bioaccessibility ofβ-carotene nanoemulsions stabilized with whey protein-dextran conjugates[J].Food Hydrocolloids,2017,63:256-264.
[39]张曦.大分子拥挤环境下葡聚糖对大豆7S球蛋白的物性修饰研究[D].广州:华南理工大学,2013:29-33.
[40]李晓明,孔阳辉,吕丽爽.糖基化对β-乳球蛋白结构的影响[J].食品科学,2015,36(15):75-80.
[41]BOOSTANI S,AMINLARI M,MOOSAVI-NASAB M,et al.Fabrication and characterisation of soy protein isolategrafted dextran biopolymer:A novel ingredient in spraydried soy beverage formulation[J].Int J Biol Macromol,2017,102:297-307.
[42]许彩虹,王金梅,姚玉静,等.糖链长度对于大豆7S球蛋白糖基化产物构象及乳化特性的影响[J].现代食品科技,2017(7):112-117.
[43]YADAV M P,STRAHAN G D,MUKHOPADHYAY S,et al.Formation of corn fiber gum–milk protein conjugates and their molecular characterization[J].Food Hydrocolloids,2012,26(2):326-333.
[44]SHEKARFOROUSH E,MIRHOSSEINI H,SARKER MZ I,et al.Soy protein-gum karaya conjugate:emulsifying activity and rheological behavior in aqueous system and oil in water emulsion[J].Journal of the American Oil Chemists Society,2016,93(1):1-10.
[45]TAMNAK S,MIRHOSSEINI H,TAN C P,et al.Physicochemical properties,rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion[J].Food Hydrocolloids,2016,56:405-416.
[46]BOOSTANI S,AMINLARI M,MOOSAVINASAB M,et al.Fabrication and characterisation of soy protein isolategrafted dextran biopolymer:A novel ingredient in spraydried soy beverage formulation[J].International Journal of Biological Macromolecules,2017,102:297-307.
[2]OLIVER C M,MELTON L D,STANLEY R A.Creating proteins with novel functionality via the Maillard reaction:a review[J].Crit Rev Food Sci Nutr,2006,46(4):337-350.
[3]许彩虹,王金梅,姚玉静,等.食品中蛋白质糖基化接枝的研究进展[J].现代食品科技,2017(8):306-312.
[4]许彩虹,王金梅,杨晓泉,等.糖基化方法对于大豆7S球蛋白糖基化产物构象及功能特性的影响[J].食品工业科技,2018(3):52-55.
[5]许彩虹,王金梅,杨晓泉,等.糖基化方法对于大豆7S球蛋白糖基化反应及产物的影响[J].食品工业科技,2018(1):17-21.
[6]JIMéNEZ-CASTA?O L,VILLAMIEL M,MARTíN-áLVAREZ P J,et al.Effect of the dry-heating conditions on the glycosylation ofβ-lactoglobulin with dextran through the Maillard reaction[J].Food Hydrocolloids,2005,19(5):831-837.
[7]ZHANG Jin-bo,WU Na-na,LAN Ting,et al.Improvement in emulsifying properties of soy protein isolate by conjugation with maltodextrin using high-temperature,short-time dryheating Maillard reaction[J].International Journal of Food Science&Technology,2014,49(2):460-467.
[8]LIU Gang,ZHONG Qi-xin.Thermal aggregation properties of whey protein glycated with various saccharides[J].Food Hydrocolloids,2013,32(1):87-96.
[9]LIU Gang,ZHONG Qi-xin.High temperature-short time glycation to improve heat stability of whey protein and reduce color formation[J].Food Hydrocolloids,2015,44:453-460.
[10]张英华,刘艳乐,刘天舒,等.RP-HPLC测定乳清蛋白糖基化产物中的氨基葡萄糖[J].东北农业大学学报,2017,48(5):58-64.
[11]JIMENEZCASTANO L,VILLAMIEL M,LOPEZFANDI-NO R.Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass[J].Food Hydrocolloids,2007,21(3):433-443.
[12]全越,王长远,李玉琼.响应面优化转谷氨酰胺酶催化燕麦麸皮球蛋白糖基化接枝条件[J].天然产物研究与开发,2016(7):1 121-1 127.
[13]宋启东,涂宗财,王辉,等.超声协同糖基化对蛋清粉致敏性及结构的影响[J].食品与机械,2018,34(5):1-5,26.
[14]GUAN Yong-guang,LIN Hua,HAN Zhong,et al.Effects of pulsed electric field treatment on a bovine serum albumin-dextran model system,a means of promoting the Maillard reaction[J].Food Chemistry,2010,123(2):275-280.
[15]XU Cai-hong,YU Shu-juan,YANG Xiao-quan,et al.E-mulsifying properties and structural characteristics ofβ-conglycinin and dextran conjugates synthesised in a pressurised liquid system[J].International Journal of Food Science&Technology,2010,45(5):995-1 001.
[16]王长远,全越,李玉琼,等.燕麦麸皮球蛋白的糖基化结构修饰及功能性变化[J].食品科学,2017,38(9):143-148.
[17]AKHTAR M,DING R.Covalently cross-linked proteins&polysaccharides:Formation,characterisation and potential applications[J].Current Opinion in Colloid&Interface Science,2017,28:31-36.
[18]BURNS J R,RAMSHAW C,JACHUCK R J.Measurement of liquid film thickness and the determination of spin-up radius on a rotating disc using an electrical resistance technique[J].Chemical Engineering Science,2003,58(11):2 245-2 253.
[19]毕爽,马文君,李杨,等.脉冲电场-超声波作用对黑豆球蛋白功能性质的影响[J].食品科学,2016,37(9):7-12.
[20]ZHANG Bo,CHI Yu-jie,LI Bing.Effect of ultrasound treatment on the wet heating Maillard reaction betweenβ-conglycinin and maltodextrin and on the emulsifying properties of conjugates[J].European Food Research and Technology,2013,238(1):129-138.
[21]LI Chen,XUE Hao-ran,CHEN Zhi-yan,et al.Comparative studies on the physicochemical properties of peanut protein isolate-polysaccharide conjugates prepared by ultrasonic treatment or classical heating[J].Food Research International,2014,57:1-7.
[22]ZHANG Bo,CHI Yu-jie,LI Bing.Effect of ultrasound treatment on the wet heating Maillard reaction betweenβ-conglycinin and maltodextrin and on the emulsifying properties of conjugates[J].European Food Research&Technology,2014,238(1):129-138.
[23]刘曦然,方婷.高压脉冲电场在提取天然产物中的应用[J].食品工业,2017(1):249-253.
[24]张良,王丽娟,钱建亚.脉冲电场处理油菜籽对菜籽油品质的影响[J].中国油脂,2017,42(11):33-37.
[25]王丽平,李苑,余海霞,等.高压电场对生鲜食品保鲜机理研究进展[J].食品科学,2017,38(3):278-283.
[26]涂宗财,田明,王辉,等.高压脉冲电场结合糖基化对β-乳球蛋白抗原性与结构的影响[J].现代食品科技,2016(11):203-208.
[27]孟祥勇,张慧恩,宋腾,等.响应面法优化微波辅助米渣蛋白糖基化改性工艺[J].食品工业科技,2018(1):156-161.
[28]钟俊桢,涂越,刘伟,等.动态高压微射流协同糖基化对β-乳球蛋白乳化性和结构的影响[J].食品科学,2014,35(1):7-11.
[29]LAEMMLI U K.Cleavage of structural proteins during the assembly of the head of bacteriophage T4[J].Nature,1970,227(5 259):680-685.
[30]LI Chen,WANG Jie,SHI Jing,et al.Encapsulation of tomato oleoresin using soy protein isolate-gum aracia conjugates as emulsifier and coating materials[J].Food Hydrocolloids,2015,45:301-308.
[31]MENGíBAR M,MIRALLES B,HERAS á.Use of soluble chitosans in Maillard reaction products withβ-lactoglobulin:Emulsifying and antioxidant properties[J].LWT-Food Science and Technology,2017,75:440-446.
[32]YANG Yue-xi,CUI Steve W,GONG Jian-hua,et al.Asoy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral[J].Food Hydrocolloids,2015,48:155-164.
[33]刘燕德,靳昙昙.拉曼光谱技术在农产品质量安全检测中的应用[J].光谱学与光谱分析,2015,35(9):2 567-2 572.
[34]WANG Qian,HE Li-li,LABUZA T P,et al.Structural characterisation of partially glycosylated whey protein as influenced by pH and heat using surface-enhanced Raman spectroscopy[J].Food Chem,2013,139(1/2/3/4):313-319.
[35]DAI Qing-yuan,ZHU Xiu-ling,YU Jing-yang,et al.Critical desiccation state Raman spectroscopy for simple,rapid and sensitive detection of native and glycosylated protein[J].Food Hydrocolloids,2017,66:90-98.
[36]宋永令,李江河,王若兰.谷朊粉糖基化改性对其结构及溶解性的影响[J].中国粮油学报,2016,31(12):125-131.
[37]OLIVER C M,KHER A,MCNAUGHTON D,et al.Use of FTIR and mass spectrometry for characterization of glycated caseins[J].J Dairy Res,2009,76(1):105-10.
[38]FAN Yu-ting,YI Jiang,ZHANG Yu-zhu,et al.Physicochemical stability and in vitro bioaccessibility ofβ-carotene nanoemulsions stabilized with whey protein-dextran conjugates[J].Food Hydrocolloids,2017,63:256-264.
[39]张曦.大分子拥挤环境下葡聚糖对大豆7S球蛋白的物性修饰研究[D].广州:华南理工大学,2013:29-33.
[40]李晓明,孔阳辉,吕丽爽.糖基化对β-乳球蛋白结构的影响[J].食品科学,2015,36(15):75-80.
[41]BOOSTANI S,AMINLARI M,MOOSAVI-NASAB M,et al.Fabrication and characterisation of soy protein isolategrafted dextran biopolymer:A novel ingredient in spraydried soy beverage formulation[J].Int J Biol Macromol,2017,102:297-307.
[42]许彩虹,王金梅,姚玉静,等.糖链长度对于大豆7S球蛋白糖基化产物构象及乳化特性的影响[J].现代食品科技,2017(7):112-117.
[43]YADAV M P,STRAHAN G D,MUKHOPADHYAY S,et al.Formation of corn fiber gum–milk protein conjugates and their molecular characterization[J].Food Hydrocolloids,2012,26(2):326-333.
[44]SHEKARFOROUSH E,MIRHOSSEINI H,SARKER MZ I,et al.Soy protein-gum karaya conjugate:emulsifying activity and rheological behavior in aqueous system and oil in water emulsion[J].Journal of the American Oil Chemists Society,2016,93(1):1-10.
[45]TAMNAK S,MIRHOSSEINI H,TAN C P,et al.Physicochemical properties,rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion[J].Food Hydrocolloids,2016,56:405-416.
[46]BOOSTANI S,AMINLARI M,MOOSAVINASAB M,et al.Fabrication and characterisation of soy protein isolategrafted dextran biopolymer:A novel ingredient in spraydried soy beverage formulation[J].International Journal of Biological Macromolecules,2017,102:297-307.