摘要
本文定量研究了没食子单宁(β-1,2,6-三没食子酰基-D-葡萄糖TGG和β-1,2,3,4,6-五没食子酰基-D-葡萄糖PGG)与多种蛋白质、磷酯和糖的反应。结果表明没食子单宁与蛋白质(组蛋白、牛血清清蛋白、酪蛋白和明胶)及磷酯(卵磷脂、脑磷酯和神经磷酯)有较强的结合作用,而与糖的结合较弱,PGG比TGG具有更强的与生物质(蛋白质、磷酯和糖)结合的能力。实验表明,蛋白质-没食子单宁反应和磷酯-没食子单宁反应是氢键和疏水键协同作用的结果,而在糖没食子单宁反应中氢键是主要的作用方式。
The binding of gallotannins(β-1,2,6-tri -O -galloyl -D -glucose TGGandβ-1,2,3,4,6-penta -O -galloyl -D -glucose PGG)on typical proteins,phospholipids and sugars was examined quantitativ e-ly.The results indicated that gallo tannins bound more on proteins(histone,bovine serumalbumin,case inand gelatin)andphospholipids(L -α-lecithin,L -α-cephalin andSphingomyelin)than onsugars,andthat PGGhadstron ger binding affinity on proteins,phosp holipids and sugars than TGG.It also showed that protein -gallotannin an d phos-pholipid -gallotannininteactions were the results of cooperative effe cts of hydrogen and hydrophobic bond s,and that hydrogenbond was the predominant effect in the interactions betweengallotannins andsugars.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第7期25-27,共3页
Food Science
基金
国家自然科学基金资助项目(29872025)
