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ABSTRACT
The relation of glycosylation and function in Tegillarca Granosa hemoglobin was explored in this study. The manuscript firstly discusses the conditions of glycosylation between chitosan and hemoglobin, as well as the properties and functions of glycosylated hemoglobin. The results showed that optimal conditions for glycosylation of chitosan and hemoglobin were mass fraction ratio of hemoglobin and chitosan of 4:1, pH 5.5, reaction time of 15 min, reaction temperature of 55°C. After glycosylation, surface hydrophobicity, antioxidant, iron bioavailability of hemoglobin increased by 179.78%, 11.06%, 22.96% respectively; while water holding capacity, protein digestibility decreased by 24.80%, 30.49% respectively. Moreover, glycosylation increased structural stability of hemoglobin due to FT/IR absorption peaks without significant changes before and after In vitro digestion, meaning that glycosylated hemoglobin was more resistant to degradation. Therefore, glycosylation could make hemoglobin structure stable and enhance its antioxidation and iron supplement, which provides theoretical basis for application of glycosylation in food.
Disclosure statement
No potential conflict of interest was reported by the author(s).
Practical applications
Glycosylation is the process of adding sugars to proteins under enzymes. Glycosylation is an important modification of proteins, which can regulate protein functions, such as antioxidant and iron bioavailability. The purpose of this study was to explore the optimization of hemoglobin chitosan glycosylation conditions and investigate the effects of glycosylation on structures and functions of hemoglobin. These results could provide theoretical guidance for glycosylation conditions and the application of glycosylation in protein processing.