糖基化方法对于大豆7S球蛋白糖基化反应及产物的影响

针对传统的两种糖基化接枝方法和改进方法从糖基化反应程度进行系统比较,并对产物氨基酸组成进行分析,以期进一步揭示蛋白质糖基化方法对于糖基化反应过程及产物的影响机制。本文利用干热法、湿热法和加压辅助湿热三种糖基化方法,对大豆7S球蛋白和葡聚糖的糖基化产物从反应程度、氨基酸组成等方面进行研究发现,结果表明:三种制备方法的反应程度高低顺序依次为:湿热法>加压辅助湿热法>干热法,说明压力能够对Maillard反应的进行具有一定的抑制作用,可以控制反应向理想阶段进行。大豆7S球蛋白和葡聚糖的糖基化主要发生在蛋白质肽链上的赖氨酸和精氨酸侧链上的自由氨基,干热法与其它两种方法相比糖链更有易于和精氨酸侧链上的自由氨基发生共价交联,而湿热法和加压辅助湿热法相比糖链更易于和赖氨酸侧链上的自由氨基发生共价交联。

Effects of glycosylation methods on glycation reaction and products of soybean 7S globulin

The two traditional glycosylation grafting methods and the improved methods were used to compare with the glycosylation degree systemand the product of amino acid composition analysis, in order to further reveal the effect of protein glycosylation grafting methods on the process of glycosylation reaction and the product mechanism. In this paper, the glycosylation products of soybean 7S globulin and dextran were studied from three aspects:reaction degree and amino acid composition and other aspects by three methods:the dry heat method, the liquid heat method and the hydrothermal method.The results showed, the degree of reaction was:the liquid heat method>the hydrothermal method>the dry heat method, it was showed that the pressure can inhibit the Maillard reaction and control the reaction to the ideal stage. Glycosylation of soybean 7S globulin and dextran occurred predominantly in the free amino groups of the lysine and arginine side chains on the protein peptide chain. it was indicated that sugar chain for dry method was easy to covalently cross-linked with the free amino groups on the arginine, whereas sugar chain for the liquid heat method and the hydrothermal method were more easily to covalently cross the free amino groups than the lysine side chains.