小麦醇溶蛋白糖基化改性过程中有害产物形成的影响因素分析

of various harmful products produced from monosaccharides was much higher than that from polysaccharides, especially a
significantly increased amount of MGO compared with GO. Furthermore, the formation of three harmful products increased
advanced glycation end products (AGEs) were determined by gas chromatography and fluorescence spectroscopy (λex/λem = 340 nm/465 nm). The emulsifying properties of the modified protein were evaluated. The results showed that the amount
Analysis of Factors Influencing on the Formation of Harmful Products during Glycosylation of Wheat Gliadin
LI Pu, LIU Guimei, LU Yongling, ZHENG Tiesong, LÜ Lishuang*
ferulic acid, chlorogenic acid, emodin and capsaicin were unstable, making them less effective. The inhibitory effect of cysteine on
MGO and AGEs was morห้องสมุดไป่ตู้ than 70% while still improving the emulsifying properties of the modified protein.
10 2018, Vol.39, No.15
食品科学
※基础研究
小麦醇溶蛋白糖基化改性过程中有害产物 形成的影响因素分析
李 普，刘贵梅，卢永翎，郑铁松，吕丽爽*
（南京师范大学金陵女子学院，江苏 南京 210097）
摘 要：模拟蛋白糖基化改性条件，建立小麦醇溶蛋白-糖体系，用气相色谱法和荧光光谱法（λex/λem＝ 340 nm/465 nm）分别测定糖种类（包括单糖、二糖、多糖）、常用多糖（葡聚糖）质量浓度、改性温度、时间， 以及天然抑制剂对体系中有害产物甲基乙二醛（methyl glyoxal，MGO）、乙二醛（glyoxal，GO）和荧光性晚期糖 基化终产物（advanced glycation end products，AGEs）形成的影响，并对改性蛋白的乳化性能进行了验证。结果表 明：单糖产生的各种有害产物的量远远高于多糖，尤其是MGO含量远高于GO；随着葡聚糖质量浓度的增加、改性 温度的升高、改性时间的延长，3 种有害产物的量均呈先增加后趋于稳定的趋势；由于醇溶蛋白-葡聚糖改性是在 强碱性、高温条件下进行，而常用的天然抑制剂儿茶素、槲皮素、芦丁、染料木素、阿魏酸、绿原酸、大黄素、辣 椒素等在此条件下结构不稳定，所以对MGO和AGEs的抑制效果不够理想，但是半胱氨酸的抑制率均能达到70%以 上，而且使改性蛋白乳化性得到较好的改善。 关键词：小麦醇溶蛋白；糖基化改性；1,2-二羰基化合物；晚期糖基化终产物；黄酮
10-16. DOI:10.7506/spkx1002-6630-201815002. http://www.spkx.net.cn
of sugar species (monosaccharides, disaccharides and polysaccharides), natural antistatic (dextran) concentration,
modification temperature and time, and natural inhibitors on the formation of methyl glyoxal (MGO), glyoxal (GO) and
Keywords: wheat gliadin; glycosylation modification; 1,2-dicarbonyl compounds; advanced glycation end products; flavonoids
DOI:10.7506/spkx1002-6630-201815002
with increasing dextran concentration, temperature or time prior to reaching a plateau. Under alkaline and high temperature
conditions, required for the gliadin-dextran modification system, the common natural inhibitors catechins, quercetin, rutin, genistein,
(Ginling College, Nanjing Normal University, Nanjing 210097, China)
Abstract: The gliadin-sugar system was established to simulate the glycosylation modification conditions. The effects
中图分类号：TS201.2 文献标志码：A
文章编号：1002-6630（2018）15-0010-07
引文格式：
李普, 刘贵梅, 卢永翎, 等. 小麦醇溶蛋白糖基化改性过程中有害产物形成的影响因素分析[J]. 食品科学, 2018, 39(15):