动态高压微射流对牛血清白蛋白糖基化反应的影响.PDF

※基础研究 食品科学 2015, Vol.36, No.11 17 动态高压微射流对牛血清白蛋白 糖基化反应的影响 涂宗财，余 莉，黄小琴 （江西师范大学生命科学学院，江西南昌 330022 ） 摘  要：以牛血清白蛋白（bovine serum albumin ，BSA ）-葡萄糖为研究对象，通过比色法、差示扫描量热仪、红 外光谱及圆二色谱研究动态高压微射流（dynamic high pressure microfluidization，DHPM ）不同处理压力（40 、80、 120、160 MPa）对BSA-葡萄糖干热糖基化反应产物性质和结构的影响。结果表明：BSA-葡萄糖经DHPM处理后， 其糖基化产物游离氨基含量明显减少，且随着压力的增加先减少后增加；经差示扫描量热仪分析得出其热稳定性随 处理压力增大先升高后降低；红外光谱和圆二色谱分析表明，BSA-葡萄糖经DHPM预处理后，糖基化产物二级结 构发生变化。这些结果说明DHPM促进了BSA-葡萄糖体系的糖基化反应。 关键词：牛血清白蛋白；动态高压微射流；糖基化；结构 Effect of Dynamic High Pressure Microfluidization on Glycation of Bovine Serum Albumin TU Zongcai, YU Li, HUANG Xiaoqin (College of Life Science, Jiangxi Normal University, Nanchang 330022, China) Abstract: The effect of dynamic high pressure microfluidization (DHPM) with different pressure (40, 80, 120, and 160 MPa) on the properties and structure of bovine serum albumin (BSA)-glucose dry glycosylation reaction products was investigated by colorimetry, differential scanning calorimetry, infrared spectroscopy, and circular dichroism spectrum. After DHPM treatment, the content of free amino group in BSA-glucose glycosylation products was significantly reduced, which first decreased and then increased with increasing pressure. Differential scanning calorimetry analysis showed that the thermal stability of glycosylation products first increased and then decreased as the pressure increased. Infrared spectroscopy and circular dichroism spectrum analysis showed changed secondary structure. These results indicate that DHPM can promote the glycosylation of BSA-glucose system. Key words: bovine serum albumin; dynamic high pressure microfluidization; glycosylation; structure