糖基化大豆抗原蛋白的结构与功能特性研究进展

Advances on structural and functional properties of glycated soybean antigen proteins

中文关键词:  糖基化  大豆抗原蛋白  结构  功能特性

英文关键词:glycosylation  soybean antigen protein  structure  functionality

中文摘要:

      大豆球蛋白与大豆β-伴球蛋白是大豆蛋白的主要组成成分, 也是主要的过敏原, 二者通过影响大豆蛋白的性质改变其营养和功能特性。糖基化会使大豆抗原蛋白发生不同程度的改变, 从而影响大豆蛋白产品的品质与特性。因此, 研究大豆抗原蛋白在糖基化过程中的结构和功能特性的变化, 对促进大豆蛋白深加工具有重要意义。本文分析了大豆主要抗原蛋白组成与结构特点, 综述了大豆抗原蛋白在糖基化过程中的结构变化对其功能特性的影响, 具体表现在溶解性、乳化性、乳化稳定性提高, 凝胶性改善、致敏性降低。这些功能特性的改变为大豆蛋白开发和应用创造了条件, 可以为大豆蛋白糖基化机制及工业化生产提供理论。

英文摘要:

      Glycinin and β-conglycinin are the main components of soy protein, as well as the major allergens. They change the nutritional and functional properties by affecting the properties of soybean protein. Glycation can change soybean antigen protein to different degrees, thus affecting the quality and characteristics of soybean protein products. Studying the changes of structural and functional characteristics of soybean antigen protein during glycation is of great significance to promote the deep processing of soybean proteins. This paper analyzed the composition and structural characteristics of soybean antigen protein, and summarized the effects of structural changes of soybean antigen proteins in the glycation process on their functional properties, which were manifested in the improvement of solubility, emulsibility and emulsification stability, and the improvement of gel properties, but the antigenicity would be reduced. Moreover, these changes in functional properties have also created conditions for the development and application of soybean protein in food, which will provide theoretical supports for the mechanism of soybean protein glycation and industrial production.