Effect of Glutaminase-induced Deamidation on Microstructure of Rice Protein

doi:10.7506/spkx1002-6630-201117012

Abstract

Abstract: The change in functional properties of glutaminase-deamidated rice protein is correlated with its microstructure change. In this paper, scanning electron microscope (SEM), disulfide bond determination and differential scanning calorimetry (DSC) were used to analyze the ultra-microstructure, disulfide bond content and thermal properties of glutaminase-deamidated rice protein. The results showed that the ultra-microstructure of glutaminase-deamidated rice protein revealed gradually loose and well dispersed structure as well as rapidly reduced disulfide bond content due to the increased deamidation degree. Moreover, declined thermal stability and polymerization degree of rice protein were determined by DSC.

Key words: rice protein, glutaminase, ultra-microstructur, disulfide bond, DSC

CLC Number:

TS213.3

LIU Yong-le，WANG Fa-xiang，ZHOU Xiao-ling，LI Xiang-hong，YU Jian，WANG Jian-hui. Effect of Glutaminase-induced Deamidation on Microstructure of Rice Protein[J]. FOOD SCIENCE, 2011, 32(17): 69-71.

[1]	XU Yanhong, MIN Jun, ZHOU Honglei, ZHANG Yi, LIU Wei, HU Xiaoke. Recent Advances in Big Defensins of Marine Invertebrates [J]. FOOD SCIENCE, 2021, 42(15): 251-260.
[2]	YANG Mingliu, ZHOU Yingqin, FANG Xubo, YIN Junfeng, CHEN Xiao’e, XIE Ningning. Effect of Transglutaminase on the Quality of Mandarin Fish (Siniperca chuatsi) Surimi Gel [J]. FOOD SCIENCE, 2021, 42(12): 37-44.
[3]	FANG Donglu, MA Xiaohui, ZHAO Mingwen, ZHENG Huihua, CHEN Hui, HU Qiuhui, ZHAO Liyan. Enzymatic Modification of Dough Added with Grifola frondosa Flour and Quality Evaluation of Noodles Made from It [J]. FOOD SCIENCE, 2021, 42(10): 23-31.
[4]	SUN Yue, GENG Xiaoqian, ZHANG Yueshu, WANG Shi, SHI Rui, ZHAO Hongfei, LI Chunqiang. Effects of Sodium Pyrophosphate on Transglutaminase Catalyzed Cross-Linking and Gel Properties of Oxidized Pork Myofibrillar Protein [J]. FOOD SCIENCE, 2020, 41(2): 15-21.
[5]	ZHANG Yingying, GUO Xingfeng, WANG Ruihong, SHI Changshuo, REN Cong. Effect of a Blend of Texturized Soy Protein and Soy Protein Hydrolyzate on Dough Properties and Noodle Quality [J]. FOOD SCIENCE, 2020, 41(2): 37-42.
[6]	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.
[7]	BAO Jiatong, NING Yunxia, YANG Qiyue, LIANG Liya, LI Ling, WANG Yang, MA Lizhen. Combined Effects of TGase and Ca2+ on Gel Properties of Unwashed Clarias gariepinus Surimi [J]. FOOD SCIENCE, 2020, 41(14): 50-57.
[8]	YANG Rong, XU Anqi, ZHU Yukang, JIA Ru, HUANG Tao, XU Dalun, ZHANG Jinjie, YANG Wenge. Effect of Irradiation on Endogenous Transglutaminase and Gel Properties of Hairtail Surimi [J]. FOOD SCIENCE, 2020, 41(11): 71-82.
[9]	YU Guoping, YUE Chonghui, CHEN Yuan, LIU Peng, LIU Yanqiu, DONG Liangwei. Effect of Transglutaminase on Freeze-Thaw Stability of Soybean Protein Isolate Emulsion [J]. FOOD SCIENCE, 2019, 40(6): 22-27.
[10]	PEI Xingwu, WANG Hong, GAO Ziwen, YUAN Taizeng, GAO Ming, YAO Kai, PAN Mingzhe, YU Dianyu. Immobilization of Transglutaminase and Its Application in the Treatment of Rice Bran Wastewater [J]. FOOD SCIENCE, 2019, 40(22): 110-117.
[11]	LIANG Feng, HE Tianhai, LIN Lin, JIANG Shaotong, LU Jianfeng. Optimization of Processing Conditions and Gel Properties of Precocious Crab Meat and Silver Carp (Hypophthalmichthys molitrix) Surimi Mixed Gels [J]. FOOD SCIENCE, 2019, 40(22): 313-319.
[12]	WANG Xiaopeng, ZHAO Xinhuai. WANG Xiaopeng, ZHAO Xinhuai [J]. FOOD SCIENCE, 2019, 40(20): 47-53.
[13]	XUE Hui, FU Ling, LI Hongbo, WANG Shumei, LIU Ning, ZHANG Lili. XUE Hui, FU Ling, LI Hongbo, WANG Shumei, LIU Ning, ZHANG Lili [J]. FOOD SCIENCE, 2019, 40(20): 130-135.
[14]	JIANG Guochuan, WANG Liyan, LIU Yachun, SUN Hongrui, ZHANG Jialin, LIU Xuejun, YAN Xiaohui. Effect of Modification on the Structure and Gel Properties of Porcine Myofibrillar Protein [J]. FOOD SCIENCE, 2019, 40(19): 89-95.
[15]	ZHAO Chengbin, YIN Huanhuan, LIU Jingsheng, XU Xiuying, ZHANG Hao, WU Yuzhu, CAO Yong, QI Baokun, WU Fei. Functional Properties and Structure of Red Bean Protein Improved by Combined Ultrasound-Transglutaminase Treatment [J]. FOOD SCIENCE, 2019, 40(19): 120-127.

Effect of Glutaminase-induced Deamidation on Microstructure of Rice Protein

RichHTML

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments