發(fā)布時間：2018-06-29 03:17

  本文選題：微波 + 糖基化��； 參考：《光譜學與光譜分析》2017年06期

【摘要】：以卵清蛋白與葡萄糖混合體系為研究對象,構(gòu)建微波場中二者糖基化反應(yīng)模型,采用紅外、熒光、紫外等方法研究微波場中卵清蛋白糖基化產(chǎn)物不均勻性。將卵清蛋白與葡萄糖按照1∶1的比例混合成5%的溶液,經(jīng)過48h冷凍干燥形成5mm厚的糖基化干樣模型,在微波爐中反應(yīng),按五個反應(yīng)區(qū)將樣品一分為五進行實驗分析,1號區(qū)域為微波爐中心位置,2號區(qū)域靠近磁控管,3,4和5號區(qū)域在遠離磁控管一端。結(jié)果表明,蛋白與糖混合物在560 W微波下9min時發(fā)生不均勻的糖基化反應(yīng);SDS-PAGE電泳圖和自由氨基含量表明微波作用下的糖基化確實存在較大不均勻性;通過熒光和三維熒光光譜可知糖基化反應(yīng)產(chǎn)生了新的熒光性物質(zhì),其中3,4和5號位置的樣品產(chǎn)生了新的較大的熒光峰,而熒光性物質(zhì)是進行到糖基化高級階段的反應(yīng)產(chǎn)物,說明這些樣品產(chǎn)生了高級糖基化產(chǎn)物;紅外光譜分析表明有新的N—H鍵生成;紫外分析表明在糖基化反應(yīng)模型平面中,3號位置的反應(yīng)程度最高。
[Abstract]:The glycosylation reaction model of ovalbumin and glucose in microwave field was established. The heterogeneity of glycosylation products of ovalbumin in microwave field was studied by IR, fluorescence and UV. Ovalbumin and glucose were mixed into 5% solution at 1:1. After freeze-drying for 48 h, a 5mm thick glycosylation model was formed and reacted in microwave oven. According to the five reaction regions, the sample is divided into five parts. The first area is the center of the microwave oven, and the second area is near the magnetron 3, 4 and 5 at the far end of the magnetron. The results showed that the mixture of protein and sugar had uneven glycation reaction under 560W microwave irradiation. SDS-PAGE electrophoresis and free amino content showed that the glycosylation of protein and sugar mixture under microwave irradiation was quite heterogeneous. Fluorescence and three dimensional fluorescence spectra showed that glycosylation produced new fluorescent substances, in which the samples at positions 3 and 5 produced new and larger fluorescence peaks, and fluorescent substances were the products of the advanced stage of glycosylation. The results showed that these samples produced advanced glycosylation products, IR analysis showed that there was a new N-H bond formation, and UV analysis showed that in the plane of the glycosylation reaction model, the reaction degree of position 3 was the highest.
【作者單位】： 南昌大學食品科學與技術(shù)國家重點實驗室;江西師范大學生命科學學院;
【基金】：國家自然科學基金項目(31560458)資助
【分類號】：O657.3;TS201.21

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本文編號：2080606