传导加热和微波加热对卵清蛋白糖基化产物一级结构的影响

Effect of conductive heating and microwave heating on the first-order structure of the glycation ovalbumin

摘要: 以卵清蛋白和葡萄糖混合体系为主要研究对象,分别通过传导加热和微波加热制备卵清蛋白糖基化产物,采用胃蛋白酶解和液相-傅立叶变换离子回旋共振（LC-FT-ICR）精确质谱技术研究不同加热方式及30d贮存对卵清蛋白糖基化产物一级结构的影响。结果表明,传导加热和微波加热均可以导致卵清蛋白的糖基化修饰,且修饰位点相同,但是,不同加热方式得到的糖基化卵清蛋白的稳定性存在差异,微波加热得到的糖基化卵清蛋白在贮存30d后发生明显降解,尤其是K47和K56赖氨酸上的糖基化侧链会逐渐丢失水分子和醛基等。

Abstract: In this paper, the glycation protein between ovalbumin and D-glucose was prepared under conductive heating and microwave heating conditions. The effect on the first-order structure of the glycation ovalbumin by different treatment and after 30d was studied by pepsin digestion and LC FT-ICR MS. The results showed that glycation modification can be catalyzed under conductive heating and microwave heating conditions with the similar glycation site. However, the difference was discovered between the different treatment conditions in the stability of the glycation ovalbumin. The degradation of the glycation ovlbumin derived from microwave heating was found after 30d, especially K47 and K56 lysine that lose several water molecules and aldose at the sugar moiety.