Improvemente of fuctional properties of whey protein by glucose 6-phosphate conjugation.

通过葡萄糖 6-磷酸结合改善乳清蛋白的功能特性。

• 批准号: 04660308
• 负责人: AOKI Takayoshi
• 金额: $ 1.34万
• 依托单位: Faculty of Agriculture
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1992
• 资助国家: 日本
• 起止时间: 1992 至 1993
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-04660308/
• 关键词: Whey Protein; beta-Lactoglobulin; Glucose 6-Phosphate; Maillard Reaction; Phosphate Group; Calcium Phosphate; beta-ラクトグロブリン; ミノカルボニル反応; リン酸化; グルコース6リン酸

Utilization of whey is a very important subject and whey protein is now used as food materials because the various separation technologies gave been developed. However, the improvements of functional properties of whey protein are needed for its further utilization. This study was carried out to give both the functional properties for food processing and calcium phosphate-solubilizing properties to whey protein by conjugation of glucose 6-phosphate through the Maillard reaction. G6P was conjugated with whey protein by incubating freeze-dried whey protein and G6P mixture at 50ﾟC and 65% relative humidity for 0.5-1 day. Since brown color and polymerizsation was observed in whey protein-G6P conjugates, short time incubation was preferable for the practical use. The heat stability and emulsifying activity of whey protein were increased by G6P conjugation. The whey protein-G6P conjugates solubilized calcium phosphate and prevented the spontaneous precipitation of calcium phosphate from the supersaturated solution with respect to dicalcium phosphate. It is expected that whey protein-G6P conjugate may stimulate calcium absorption in the small intestine.

我们的利用是一个非常重要的主题，我们现在将蛋白质用作食品材料，因为开发了各种分离技术。但是，需要改善Let's蛋白质的功能性能来进一步利用。进行了这项研究，以赋予食物加工的功能性能和磷酸钙 - 溶解特性，以通过Maillard反应结合6-磷酸葡萄糖，使蛋白质允许蛋白质。通过在50°C下孵育冷冻干燥的乳清蛋白和G6P混合物，将G6P与乳清蛋白结合，并在0.5-1天孵育65％的相对湿度。由于在乳清蛋白-G6P偶联物中观察到棕色和聚合物化，因此首选短时间孵育用于实际使用。通过G6P结合增加了乳清蛋白的热稳定性和乳化活性。乳清蛋白-G6P结合磷酸钙可溶性钙，并防止磷酸磷酸钙的赞助者对磷酸二硫酸二酸苯二磷酸的浓缩。预计当蛋白质G6P结合物可能刺激小肠中的钙吸收。

项目成果

青木孝良: "リンタンパク質の食品機能-リン酸カルシウムとの相互作用について" 酪農科学・食品の研究. 41. A-181-187 (1992)

Takayoshi Aoki：“磷蛋白的食品功能 - 与磷酸钙的相互作用”《乳制品科学与食品研究》41. A-181-187 (1992)。

Takayoshi Aoki: "Whey protein-and egg white protein-glucose 6-phosphate conjugates having calcium phosphate-solubilizing properties." Bioscience,Biotechnology and Biochemistry. (発表予定).

Takayoshi Aoki：“具有磷酸钙溶解特性的乳清蛋白和蛋清蛋白-葡萄糖结合物。”

Takayoshi Aoki :"Function of phospoproteins : Interactions with calcium phosphpate." Japanese Journal of Dairy and Food Technolgy. Vol.41, No.6. A-182-187 (1992)

Takayoshi Aoki：“磷蛋白的功能：与磷酸钙的相互作用。”

Takayoshi Aoki, Tomoko Fukumoto, Toshiaki Kimura, Yasuko Kato, and Tsukasa Matsuda :"Whey protein-and egg white protein-glucose 6-phosphate conjugates having calcium phosphate-solubilizing properties." Bioscience, Biotechnology, and Biochemistry.Submitted

Takayoshi Aoki、Tomoko Fukumoto、Toshiaki Kimura、Yasuko Kato 和 Tsukasa Matsuda：“具有磷酸钙溶解特性的乳清蛋白-和蛋清蛋白-葡萄糖 6-磷酸盐缀合物。”