乳清蛋白-低聚异麦芽糖的制备及抗原性研究

摘要

将低聚异麦芽糖通过糖基化引入乳清蛋白制备乳清蛋白-低聚异麦芽糖,用间接竞争ELISA法测定不同乳清蛋白与低聚异麦芽糖质量比,不同反应时间生成的乳清蛋白-低聚异麦芽糖中α-乳白蛋白和β-乳球蛋白抗原性的变化.结果表明:糖基化能有效降低乳清蛋白中α-乳白蛋白和β-球蛋白的抗原性;不同反应时间、不同乳清蛋白与低聚异麦芽糖质量比对乳清蛋白中α-乳白蛋白和β-乳球蛋白抗原性的影响不同,乳清蛋白与低聚异麦芽糖的质量比为1∶4,反应24 h时效果最好,α-乳白蛋白的抗原性从25.67μg/mL降低到9.33 μg/mL,β-乳球蛋白的抗原性从97.82μg/mL降低到28.25 μg/mL.%Isomalto-oligosaccharide was conjugated to WPI by means of Maillard reaction to form WPI-isomalto-oligosaccharide. After the protein and sugar of different mass ratio reacting for different time, the changes of antigenicity of α-LA and β-LG were estimated by indirect competition ELISA. The results indicated that the glycosylation of WPI could reduce the antigenicty of α-LA and β-LG. The different effects on the antigenicity of α-LA and β-LG were observed under different reaction times and mass ratios. Under the optimal mass ratio of protein and sugar of 1: 4 and the optimal reaction time of 24 h, the antigenicity of α-LA decreased from 25.67 to 9.33 μg/mL and the antigenicity of β-LG decreased from 97.82 to 28.25 μg/mL.