Page 80 - 《食品科学技术学报》2020年第5期

第 38 卷 第 5 期摇 摇 摇 摇 摇 摇 摇 何大博等: 利用酪蛋白酸钠的分子伴侣特性抑制蛋清蛋白的热聚集研究 7 5

体积较大且结构紧密的聚集体;当酪蛋白酸钠的添 lecular chaperone properties to control protein aggregation
加量为 2、3 mg / mL 时(图 7(c)、7(d)),蛋清蛋白热 in foods[J]. Journal of Agricultural and Food Chemistry,
聚集物的体积减小,且部分蛋清蛋白吸附于酪蛋白胶 2010, 58(2):685 - 693.
[6]摇 BARZEGAR A, YOUSEFI R, SHARIFZADEH A, et al.
束内;当酪蛋白酸钠添加质量浓度为 3 mg/ mL 时(图 7
Chaperone activities of bovine and camel 茁鄄caseins: im鄄
(e))放大观察,蛋清蛋白形成了体积较小且较为稀
portance of their surface hydrophobicity in protection
疏的结构;当酪蛋白酸钠的添质量浓度为 4 mg / mL
against alcohol dehydrogenase aggregation [ J]. Interna鄄
时(图 7(f)),蛋清蛋白形成了体积较小的聚集体,
tional Journal of Biological Macromolecules, 2008, 42
且与酪蛋白胶束内的球状颗粒交联。 结果表明,酪
(4):392 - 399.
蛋白酸钠的添加不仅抑制蛋清蛋白的热聚集,并且
[7]摇 GUYOMARC蒺H F, NONO M, NICOLA T, et al. Heat鄄
使聚集体的结构更加松散细小。 induced aggregation of whey proteins in the presence of
资鄄casein or sodium caseinate [ J]. Food Hydrocolloids,
3摇 结摇 论 2009, 23(4):1103 - 1110.
[8]摇 ALICE M, SHYAM S, GUILLAUME B, et al. Studying
研究结果表明,酪蛋白酸钠的添加可以有效抑
a chaperone鄄like effect of beta鄄casein on pressure鄄induced
制蛋清蛋白的热聚集。 当酪蛋白酸钠的添加质量浓 aggregation of beta鄄lactoglobulin in the presence of alpha鄄
度高于 2 mg / mL 时,热处理(90 益,30 min) 蛋清蛋 lactalbumin[J]. Food Hydrocolloids, 2018, 84:9 - 15.
白溶液(5 mg / mL)的浊度显著降低,上清液中保留 [9]摇 KHODARAHMI R, BEYRAMI M, SOORI H. Appraisal
的可溶性蛋清蛋白含量增加。 由于酪蛋白酸钠的溶 of casein蒺s inhibitory effects on aggregation accompanying
解性较低,当其添加质量浓度高于 4 mg / mL 时,其 carbonic anhydrase refolding and heat鄄induced ovalbumin
对蛋清蛋白的抑制效果无显著变化。 酪蛋白酸钠的 fibrillogenesis[J]. Archives of Biochemistry and Biophy鄄
添加抑制了蛋清蛋白经过热处理后不溶性聚集物的 sics, 2008, 477(1):67 - 76.
[10]摇 KOUDELKA T, HOFFMANN P, CARVER J A. De鄄
形成,促进了溶液中可溶性聚集物的形成,使得结构
phosphorylation of 琢 鄄 and 茁鄄caseins and its effect on
紧密的大聚集体转变为结构疏散且体积较小的热聚 s
chaperone activity: a structural and functional investiga鄄
集物。
tion[J]. Journal of Agricultural and Food Chemistry,
2009, 57(13):5956 - 5964.
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