磷酸化和糖基化对大豆蛋白体外消化性的影响
DOI:
作者:
作者单位:

作者简介:

通讯作者:

中图分类号:

基金项目:

北京市教委-北京市自然基金联合项目(KZ201910020023)


Effects of Phosphorylation and Glycosylation on the Digestibility of Soybean Protein in Vitro
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    为探究磷酸化和糖基化对大豆蛋白胃肠道酶解物性质及其肠道细胞跨膜转运的影响。以磷酸化大豆蛋白(添加2%,3%和5%三聚磷酸钠),葡萄糖、葡聚糖分别糖基化的大豆蛋白为研究对象,采用体积排阻色谱法、离子交换层析、Caco-2单层细胞模型等方法分析改性和未改性的大豆蛋白体外消化酶解物的分子质量分布、带电性、疏水性以及肠道细胞转运前、后氨基酸的组成情况。结果表明:磷酸化和糖基化改性改变了大豆蛋白酶解物的性质,总氨基酸、必需氨基酸和大豆蛋白的限制性氨基酸(甲硫氨酸和半胱氨酸)含量均降低。磷酸化改性降低了大豆分离蛋白体外消化产物的分子质量、中性肽段含量,提高了消化产物的表面疏水性。葡萄糖糖基化改性后大豆蛋白体外消化产物的分子质量下降,中性肽段含量降低,表面疏水性降低;而葡聚糖糖基化改性后大豆蛋白体外消化产物的分子质量下降,中性肽段含量增加,表面疏水性降低。经肠道Caco-2单层细胞转运后,在消化产物分子质量、带电性及疏水性等因素的共同作用下,磷酸化和糖基化改性造成的大豆蛋白氨基酸损失下降,蛋白质消化酶解物的性质决定其被肠道细胞的转运吸收。本研究结果明确了改性对大豆蛋白营养性的影响。

    Abstract:

    This study was aimed to investigate the effects of phosphorylation and glycosylation on in vitro digestibility of soybean protein. The soybean isolated was phorsphoralated by 2%, 3% and 5% sodium tripolyphosphate, and glycosylated by glucose and dextran respectively. The properties of in vitro gastrointestinal hydrolysates were detected by size exclusion chromatography, ion exchange chromatography as well as Caco-2 monolayer cell model. Charge status, hydrophobicity of the hydrolysates and amino acid composition before and after being transported by Caco-2 monolayer were evaluated. The results showed that phsphoylation and glycosylation changed characteristics of the soybean hydrolysates. Phorsphorlation reduced the molecular weight and neutral peptide content but improved surface hydrophobicity of the hydrolysates. Glucose glycosylated soybean hydrolysates were shown lower molecular weight distribution, surface hydrophobicity and neutral peptide content. Dextran glycosylated soybean hydrolysates were also presented with lower molecular weight distribution and surface hydrophobicity, while the neutral peptide content increased. Phosphorylation and glycosylation decreased the amount of total amino acids, essential amino acids and restricted amino acids (Methionine and Cysteine). However, with the combined effects of molecular weight distribution, charge status, surface hydrophobicity of the digestive peptides, the loss of amino acid caused by phosphorylation and glycosylation was reduced after being transported by Caco-2 monolayer.

    参考文献
    相似文献
    引证文献
引用本文

刘静媛;王睿粲;吕莹;郭顺堂;邢霁云;杨柏崇.磷酸化和糖基化对大豆蛋白体外消化性的影响[J].中国食品学报,2021,21(2):89-99

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2021-03-02
  • 出版日期:
版权所有 :《中国食品学报》杂志社     京ICP备09084417号-4
地址 :北京市海淀区阜成路北三街8号9层      邮政编码 :100048
电话 :010-65223596 65265375      电子邮箱 :chinaspxb@vip.163.com
技术支持:北京勤云科技发展有限公司

漂浮通知