酪蛋白与可溶性大豆多糖的酶促糖基化产物制备及其性能分析

doi:10.7506/spkx1002-6630-20191006-006

食品科学 ›› 2020, Vol. 41 ›› Issue (19): 74-82.doi: 10.7506/spkx1002-6630-20191006-006

酪蛋白与可溶性大豆多糖的酶促糖基化产物制备及其性能分析

刘郁琪，覃小丽，阚建全，钟金锋

（西南大学食品科学学院，重庆 400715）

出版日期:2020-10-15 发布日期:2020-10-23
基金资助:
重庆市留学人员回国创业创新支持计划项目（cx2018098）；西南大学中央高校基本业务费专项资金项目（XDJK2019B056）；重庆市自然科学基金项目（cstc2019jcyj-msxmX0113）

Preparation and Properties of Enzymatic Glycosylation Products of Casein with Soluble Soybean Polysaccharide

LIU Yuqi, QIN Xiaoli, KAN Jianquan, ZHONG Jinfeng

(College of Food Science, Southwest University, Chongqing 400715, China)

Online:2020-10-15 Published:2020-10-23

摘要/Abstract

摘要： 利用转谷氨酰胺酶催化酪蛋白和可溶性大豆多糖发生糖基化反应，通过各理化指标测定、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析、傅里叶变换红外光谱分析、内源荧光光谱分析以及扫描电子显微镜观察，研究交联产物的理化性质和结构性能的变化。结果表明：在酪蛋白与可溶性大豆多糖质量比为1∶1、转谷氨酰胺酶添加量为5 U/g时，糖基化反应程度较高，其中褐变指数为0.542，中间产物含量为0.907，接枝度达到19.9%；交联产物的理化性质较单一酪蛋白得到改善，其中溶解度由47.2%增加至67.0%，乳化活性从116 m2/g升高为123 m2/g，乳化稳定性由16.9 min升至37.6 min；十二烷基硫酸钠-聚丙烯酰胺凝胶电泳和傅里叶变换红外光谱结果表明可溶性大豆多糖成功接枝在酪蛋白上；内源荧光光谱结果表明交联反应的程度以及交联产物中蛋白结构变化；扫描电子显微镜观察结果表明交联产物呈现非均匀的、疏松多孔的混合网络结构；将酪蛋白-可溶性大豆多糖交联产物用于制备水包油乳液，其物理稳定性实验结果表明，交联产物乳液液滴较单一酪蛋白乳液液滴具有更高的表面电荷和更强的空间位阻，因而其可以抵抗不同环境因素。本研究结果对改善酪蛋白乳化性能，提高酪蛋白-可溶性大豆多糖水包油乳液的物理稳定性，开发应用酪蛋白及糖类具有一定参考意义。

关键词: 酪蛋白；可溶性大豆多糖；转谷氨酰胺酶；美拉德反应；乳液物理稳定性

Abstract: The present work investigated the impact of mass ratio of casein to soluble soybean polysaccharide and transglutaminase concentration on the physicochemical and structural properties functionalities of conjugates formed between casein and soluble soybean polysaccharide, through the determination of various physicochemical indicators, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, Fourier transform infrared spectroscopy (FTIR) analysis, endogenous fluorescence spectroscopy (EFS) analysis and scanning electron microscope (SEM) observation. When the mass ratio of casein to soluble soybean polysaccharide was 1:1 and the transglutaminase concentration was 5 U/g, a high degree of glycosylation was obtained as evidenced by a browning index of 0.542, intermediate content of 0.907, and grafting degree of 19.9%. The physicochemical properties of the cross-linked product were improved compared with those of casein, the solubility increasing from 47.2% to 67.0%, the emulsifying activity from 116 to 123 m2/g, and the emulsion stability from 16.9 to 37.6 min. The results of SDS-PAGE and FTIRS indicated that soluble soybean polysaccharide was successfully grafted to casein. EFS analysis showed the degree of cross-linking and protein structural changes after cross-linking. The results of SEM suggested that the cross-linked product exhibited a non-homogeneous and loose porous network microstructure. Additionally, when applied to prepare oil-in-water emulsions, the cross-linked product imparted higher surface charge and stronger steric hindrance to emulsion droplets than casein, thereby stabilizing the emulsion droplets against environmental stresses. The results from this study are of reference significance for improving the emulsifying properties of casein, enhancing the physical stability of oil-in-water emulsions stabilized with casein-soluble soybean polysaccharide complex, and applying casein and sugars.

Key words: casein; soluble soybean polysaccharide; transglutaminase; Maillard reaction; emulsion physical stability

中图分类号:

TS201.1

刘郁琪，覃小丽，阚建全，钟金锋. 酪蛋白与可溶性大豆多糖的酶促糖基化产物制备及其性能分析[J]. 食品科学, 2020, 41(19): 74-82.

LIU Yuqi, QIN Xiaoli, KAN Jianquan, ZHONG Jinfeng. Preparation and Properties of Enzymatic Glycosylation Products of Casein with Soluble Soybean Polysaccharide[J]. FOOD SCIENCE, 2020, 41(19): 74-82.

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酪蛋白与可溶性大豆多糖的酶促糖基化产物制备及其性能分析

Preparation and Properties of Enzymatic Glycosylation Products of Casein with Soluble Soybean Polysaccharide

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