Influence of non-enzymatic glycosylation (glycation) of pea (Pisum sativum) albumins on their enzymatic hydrolysis

被引：7
|
作者：
Cazacu-Davidescu, LM
Kostyra, H [1 ]
Marciniak-Darmochwal, K
Kostyra, E
机构：
[1] Polish Acad Sci, Inst Anim Reprod & Food Res, Div Food Sci, Olsztyn, Poland
[2] Biol Res Inst, Iasi 6600, Romania
[3] Warmia & Mazuria Univ, Fac Biol, Dept Biochem, Olsztyn, Poland
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2005年 / 85卷 / 06期
关键词：
non-enzymatic glycosylation; glycation; pea albumins; nucleic acids; hexoses; zinc; pepsin hydrolysis;
D O I：
10.1002/jsfa.2047
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The aim of this study was to investigate the influence of non-enzymatic glycosylation (glycation) on the susceptibility of pea albumins to pepsin hydrolysis. It was proved that the aqueous albumin extract is de facto a nucleo-glyco-metalloprotein complex. The non-enzymatic glycosylation of pea albumins decreased the content of nucleic acids, hexoses and zinc, which bound to this protein. Glycated pea albumins were more susceptible to hydrolysis by pepsin than non-glycated ones. (c) 2005 Society of Chemical Industry.
引用
收藏
页码：948 / 954
页数：7
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