食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 基础研究 •    下一篇

不同分子量的糖对TG酶交联米渣蛋白MRP结构与功能的影响研究

黄正花1,朱小燕2,李亮3,赵强4,熊华1   

  1. 1. 南昌大学食品科学与技术国家重点实验室
    2. 南昌大学 食品科学技术国家重点实验室
    3. 江西省宜春市餐饮服务保健食品化妆品监督所
    4. 南昌大学 食品科学与技术国家重点实验室
  • 收稿日期:2016-08-14 修回日期:2017-06-28 出版日期:2017-09-15 发布日期:2017-09-12
  • 通讯作者: 赵强 E-mail:qiangzhao1221@yahoo.com
  • 基金资助:
    国家科技支撑计划

Structural and functional properties of MRPs with transglutaminase crosslinked rice dreg protein: Effects of sugars with different molecular weight

Zheng-Hua HUANG 2, 2,Qiang ZhaoXIONG hua   

  • Received:2016-08-14 Revised:2017-06-28 Online:2017-09-15 Published:2017-09-12
  • Contact: Qiang Zhao E-mail:qiangzhao1221@yahoo.com

摘要: 目的:研究不同分子量的糖对植物蛋白美拉德反应改性后产物结构功能性质的影响。方法:分别将核糖、葡萄糖、乳糖、阿拉伯胶与谷氨酰胺转氨酶(TG酶)交联后的米渣蛋白(RDP)进行美拉德反应,并分析美拉德反应产物(MRP)的结构、功能特性。结果表明:不同分子量的糖与交联RDP在美拉德反应过程中,随着反应的进行,接枝度、褐变度及体系的pH有明显的变化,其中核糖和葡萄糖的变化最为明显,其次是乳糖、阿拉伯胶。结构上,核糖最易与RDP中赖氨酸(Lys)和精氨酸(Arg)自由氨基发生反应;功能性质上,美拉德反应后的产物溶解性和乳化性较原交联蛋白都得到了不同程度的改善,从强到弱依次是核糖、葡萄糖、乳糖、阿拉伯胶。所有样品的流变学特性都表现出假塑性流体所特有的剪切变稀现象,葡萄糖和核糖的MRP表观粘度较交联RDP的大,乳糖和阿拉伯胶的MRP的表观粘度则较交联RDP的小。

关键词: TG酶交联的米渣蛋白, 糖基化反应, 结构, 功能

Abstract: Objective: To investigate the effect of sugars with different molecular weight on structural, functional and rheological properties of plant protein modified by maillard reaction. Methods: Crosslinked rice dreg protein by TGase was used in the present study for glycosylation reaction in a wet state with ribose, glucose, lactose, and gum Arabic, and then the properties of maillard reaction products (MRP) were analysed. The results showed that as the reaction proceeds, the degree of substitution (DS), pH and browning of the system changed significantly, and the changes of MRPs with ribose and glucose were most evident, followed by lactose, acacia. Ribose has the advantage of reaction with free amino group such as Lys and Arg in RDP; The solubility and emulsification of MRPs with theses sugars enhanced in varying degrees, and the order was ribose, glucose, lactose, and gum Arabic; Dates of rheology measurement indicated that all samples kept to be pseudoplastic liquid and the apparent viscosity of all solution samples showed shear-thinning phenomenon, the apparent viscosity of the MRPs of glucose and ribose were larger than that of the crosslinked RDP, while the MRPs of lactose and gum Arabic were smaller.

Key words: Transglutaminase crosslinked rice dreg protein, Glycosylation reaction, Structure, Functional

中图分类号: