微波场中卵清蛋白糖基化产物不均匀性的光谱分析

发布时间：2018-06-29 03:17

本文选题：微波 + 糖基化　；参考：《光谱学与光谱分析》2017年06期

【摘要】：以卵清蛋白与葡萄糖混合体系为研究对象,构建微波场中二者糖基化反应模型,采用红外、荧光、紫外等方法研究微波场中卵清蛋白糖基化产物不均匀性。将卵清蛋白与葡萄糖按照1∶1的比例混合成5%的溶液,经过48h冷冻干燥形成5mm厚的糖基化干样模型,在微波炉中反应,按五个反应区将样品一分为五进行实验分析,1号区域为微波炉中心位置,2号区域靠近磁控管,3,4和5号区域在远离磁控管一端。结果表明,蛋白与糖混合物在560 W微波下9min时发生不均匀的糖基化反应;SDS-PAGE电泳图和自由氨基含量表明微波作用下的糖基化确实存在较大不均匀性;通过荧光和三维荧光光谱可知糖基化反应产生了新的荧光性物质,其中3,4和5号位置的样品产生了新的较大的荧光峰,而荧光性物质是进行到糖基化高级阶段的反应产物,说明这些样品产生了高级糖基化产物;红外光谱分析表明有新的N—H键生成;紫外分析表明在糖基化反应模型平面中,3号位置的反应程度最高。
[Abstract]:The glycosylation reaction model of ovalbumin and glucose in microwave field was established. The heterogeneity of glycosylation products of ovalbumin in microwave field was studied by IR, fluorescence and UV. Ovalbumin and glucose were mixed into 5% solution at 1:1. After freeze-drying for 48 h, a 5mm thick glycosylation model was formed and reacted in microwave oven. According to the five reaction regions, the sample is divided into five parts. The first area is the center of the microwave oven, and the second area is near the magnetron 3, 4 and 5 at the far end of the magnetron. The results showed that the mixture of protein and sugar had uneven glycation reaction under 560W microwave irradiation. SDS-PAGE electrophoresis and free amino content showed that the glycosylation of protein and sugar mixture under microwave irradiation was quite heterogeneous. Fluorescence and three dimensional fluorescence spectra showed that glycosylation produced new fluorescent substances, in which the samples at positions 3 and 5 produced new and larger fluorescence peaks, and fluorescent substances were the products of the advanced stage of glycosylation. The results showed that these samples produced advanced glycosylation products, IR analysis showed that there was a new N-H bond formation, and UV analysis showed that in the plane of the glycosylation reaction model, the reaction degree of position 3 was the highest.
【作者单位】：南昌大学食品科学与技术国家重点实验室;江西师范大学生命科学学院;
【基金】：国家自然科学基金项目(31560458)资助
【分类号】：O657.3;TS201.21

【相似文献】