| 贾聪，芦鑫，黄纪念，等.糖相对分子质量对微波合成花生蛋白-糖接枝产物结构性质的影响[J].中国油脂,2018,43(10):.[JIA Cong, LU Xin, HUANG Jinian,etc.Effect of saccharide relative molecular weight on structure properties of peanut protein-saccharide graft product synthesized by microwave[J].China Oils and Fats,2018,43(10):.] |
| 糖相对分子质量对微波合成花生蛋白-糖接枝产物结构性质的影响 |
| Effect of saccharide relative molecular weight on structure properties of peanut protein-saccharide graft product synthesized by microwave |
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| DOI： |
| 中文关键词: 花生蛋白 接枝 糖相对分子质量 结构 性质 |
| 英文关键词:peanut protein graft saccharide relative molecular weight structure property |
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| 中文摘要: |
| 采用微波辐射的方式合成花生蛋白-糖接枝产物，以接枝程度和褐变程度为考察指标，研究糖相对分子质量对接枝反应的影响，通过还原电泳、红外光谱及扫描电镜分析不同相对分子质量糖接枝花生蛋白的结构差异，并对其乳化性质进行测定。结果表明：较低相对分子质量葡聚糖与花生蛋白接枝程度较高，糖接枝改性不会影响花生蛋白的亚基组成，花生蛋白和糖以共价键进行连接，通过接枝，花生蛋白二级结构的α-螺旋含量增加，β-逆折叠含量下降，接枝改性减少了花生蛋白的聚集，且接枝较小相对分子质量葡聚糖的结构更为分散；与花生蛋白相比，接枝产物的乳化性明显增强，且随着接枝葡聚糖相对分子质量的减小，接枝产物的乳化性逐渐提高，相对分子质量为1 000的葡聚糖与花生蛋白形成的接枝产物乳化活性和乳化稳定性最高，分别为(111.07±2.27) m2/g和(13.70±0.22) min。 |
| 英文摘要: |
| Peanut protein- saccharide graft product was synthesized by microwave radiation, and with the degree of grafting and the degree of browning as the investigation indexes, the effect of saccharide relative molecular weight on the grafting reaction was studied. The structures of the different relative molecular weight saccharide-peanut protein graft products were analyzed through SDS-PAGE, infrared spectroscopy and scanning electron microscopy, and their emulsifying properties were measured. The results showed that the degree of grafting of low relative molecular weight dextran and peanut protein was higher. The saccharide graft modification had no effect on the composition of peanut protein subunits. The peanut protein and saccharide were linked by covalent bonds. In the secondary structures of peanut protein, content of α-helix increased, and the content of β-inverse folding decreased by graft. The peanut protein aggregation decreased through graft modification, and the structures of low relative molecular weight dextran-peanut protein graft was more dispersed. Compared with peanut protein, the emulsifying property of graft products enhanced significantly. In addition, with the decrease of the relative molecular weight of dextran, the emulsifying property of graft product increased gradually. The emulsifying activity and emulsion stability of the graft product formed by dextran with 1 000 relative molecular weight and peanut protein were the highest, which were (111.07±2.27) m2/g and (13.70±0.22) min, respectively. |
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