摘要
【目的】探究羧甲基壳聚糖接枝后对重组虾铁蛋白结构以及抗酶解稳定性的影响。【方法】以重组虾铁蛋白和分子量为60 kDa的羧甲基壳聚糖为原料,采用湿法糖基化方法制备重组虾铁蛋白-羧甲基壳聚糖复合物,分析复合物的结构、抗酶解稳定性变化情况。【结果】羧甲基壳聚糖与重组虾铁蛋白糖基化反应后亚基分子量增大;粒径由13.5 nm改变为17 nm左右,且伴随一定的聚集现象;Zeta电势值由-16.7 mV改变为-26.2 mV;增强了对pH的响应性;改变了重组虾铁蛋白的周围通道环境、二级结构。模拟胃、肠液消化电泳结果表明糖基化产物经90 min消化后,降解的趋势弱于单独铁蛋白。【结论】羧甲基壳聚糖接枝可改变重组虾铁蛋白的结构,增强其抗酶解稳定性。
【Objective】This study aimed to investigate the effect of carboxymethyl chitosan grafting on the structure and enzymatic stability of recombinant shrimp ferritin.【Method】Recombinant shrimp ferritin and 60 kDa carboxymethyl chitosan were used as raw materials to prepare recombinant shrimp ferritin-carboxymethyl chitosan complexes via wet glycosylation.The structure and against enzymatic stability of the complexes were analyzed.【Result】After glycosylation of carboxymethyl chitosan with recombinant shrimp ferritin,the subunit molecular weight increased.The particle size changed from 13.5 nm to approximately 17 nm,accompanied by certain aggregation phenomenon.The zeta potential shifted from-16.7 mV to-26.2 mV.The pH responsiveness was enhanced,and the surrounding channel environment and secondary structure of the recombinant shrimp ferritin were altered.Simulated gastric and intestinal digestion electrophoresis showed that the degradation trend of the glycosylation product after 90 minutes of digestion was weaker than that of ferritin alone.【Conclusion】Carboxy-methyl chitosan grafting altered the structure of recombinant shrimp ferritin and enhanced its against en-zymatic stability.
作者
张斌
申淼淼
袁博
李树红
李冉
张志清
李美良
ZHANG Bin;SHEN Miaomiao;YUAN Bo;LI Shuhong;LI Ran;ZHANG Zhiqing;LI Meiliang(College of Food Science,Sichuan Agricultural University,Yaan 625000,Sichuan,China)
出处
《四川农业大学学报》
北大核心
2025年第4期1073-1079,共7页
Journal of Sichuan Agricultural University
基金
四川省科技厅项目(23ZHSF0384)
四川农业大学专业建设支持计划(2121997826)
国家留学基金委项目(202006915008)。
关键词
羧甲基壳聚糖
重组虾铁蛋白
糖基化
结构
抗酶解稳定性
carboxymethyl chitosan
recombinant shrimp ferritin
glycosylation
structure
stability against enzymatic hydrolysis
