Novel protein glycosylation grafting method

A technology of protein glycosylation and glycosylated protein, which is applied in the field of protein glycosylation grafting to achieve the effect of overcoming uneven reaction and strong industrial operability

Inactive Publication Date: 2010-12-08
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The method has the advantages of convenient operation, short reaction time, stable performance, and no browning of the obtained product. The product has good industrializ

Method used

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  • Novel protein glycosylation grafting method
  • Novel protein glycosylation grafting method

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Experimental program
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Effect test

Embodiment 1

[0036] Accurately weigh 0.5g soybean protein and 1.5g dextran, dissolve in 10mL 0.01mol / L sodium phosphate buffer solution with pH 6.5, stir at room temperature for 2h, add 3 drops of NaN 3 (0.02% w / w) for anti-corrosion, placed at 5°C for 24h, kept at a constant temperature of 60°C, and stirred for 30h at a stirring speed of 500r / min. After the reaction is completed, the reaction is rapidly cooled to room temperature to terminate the reaction, and freeze-dried to obtain a glycosylated protein product.

Embodiment 2

[0046]Put 1g of PEG2000 as a crowding reagent in the reaction device, add 10mL of 0.01mol / L sodium phosphate buffer solution with pH 7.0, stir for 2 hours to make it fully hydrated and dissolved, add 0.2g of soybean protein and 0.6g of dextran to the crowding In the solution of the reagent, after fully stirring for 2 hours, add NaN 3 (0.02% w / w) anti-corrosion, placed at 5°C for 24h, stirred at 50°C for 48h, cooled rapidly to 24°C after the reaction to obtain glycosylated protein product, purified by gel filtration chromatography to remove unreacted protein and glucose Polysaccharides and inert polymer PEG2000.

Embodiment 3

[0055] Accurately weigh 0.6g soybean protein and 3.6g dextran, dissolve in 20mL 0.01mol / L sodium phosphate buffer solution with pH 7.5, stir at room temperature for 2h, add 3 drops of NaN 3 (0.02% w / w) for anti-corrosion, placed at 5°C for 24h, kept at a constant temperature of 70°C, and stirred at a stirring speed of 500r / min for 12h. After the reaction was completed, it was rapidly cooled to room temperature to terminate the reaction, and freeze-dried.

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Abstract

The invention discloses a novel protein glycosylation grafting method. The method comprises the following steps of: (1) adding buffer solution into a crowding reagent and stirring the mixture to obtain solution; and (2) adding protein and glucan into the solution obtained by the step (1), stirring the mixture for 2 hours, adding NaN3 into the mixture, placing the mixture for 24 hours at the temperature of 5 DEG C, stirring the mixture for 12 to 48 hours at the temperature of between 50 and 70 DEG C again and quickly cooling the mixture to the temperature of less than 25 DEG C to obtain a glycosylation protein product. The method has the advantages of greatly improving functional characters such as water solubility, emulsibility, antioxidation and the like of a graft, along with convenientoperation and high reaction efficiency; and the product has industrial and large-scale application prospect.

Description

technical field [0001] The invention belongs to the field of food and relates to a protein modification method, in particular to a novel protein glycosylation grafting method. Background technique [0002] Protein and polysaccharide are the two most important types of biomacromolecules that coexist in the food emulsification system, and are the main factors affecting the structure and texture of food. Proteins are often used as emulsifiers in colloidal systems because they can form an adsorption layer on the liquid-liquid or gas-liquid interface to reduce interfacial tension. Polysaccharides are often used as stabilizers due to their good thickening and water-holding properties, thus endowed The system is different from the functional performance of the two alone. Covalently bonded proteins and polysaccharides form grafts, which not only retain the surface activity of proteins but also have the hydrophilic properties of polysaccharides. Compared with the mixture formed by t...

Claims

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Application Information

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IPC IPC(8): C08H1/00C08B37/02C08B37/00A23L1/30A23L33/10A23L33/17A23L33/185
Inventor 齐军茹杨晓泉卓秀英
Owner SOUTH CHINA UNIV OF TECH
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