| 闫爽.分子链修饰改善玉米谷蛋白的功能性质[J].中国油脂,2021,46(10):24~28.[YAN Shuang.Effects of molecular chain modification on the functional properties of maize glutelin[J].China Oils and Fats,2021,46(10):24~28.] |
| 分子链修饰改善玉米谷蛋白的功能性质 |
| Effects of molecular chain modification on the functional properties of maize glutelin |
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| DOI： |
| 中文关键词: 玉米谷蛋白 酶解 交联 功能性质 苦味 |
| 英文关键词:maize glutelin enzymatic hydrolysis cross-linking functional property bitterness |
| 基金项目:黑龙江省教育厅基本业务专项“粮头食尾”(LTSW 201741)；黑龙江省教育厅科研业务专项(135309370)；齐齐哈尔大学研究生创新科研项目(YJSCX2019068) |
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| 中文摘要: |
| 为了改善玉米谷蛋白的功能性质，研究了碱性蛋白酶酶解及转谷氨酰胺酶(TGase)催化交联协同作用对玉米谷蛋白功能性质的影响。首先利用碱性蛋白酶酶解玉米谷蛋白制备水解度为5%的酶解产物，随后控制TGase催化交联反应程度（反应时间分别为1、2、3 h）得到3种交联产物(GAT1，GAT2，GAT3)，测定了酶解产物和交联产物的结构、功能性质和苦味值，并与玉米谷蛋白进行了对比。结果表明：相对于玉米谷蛋白，其酶解产物（GA）及交联产物具有更加疏松的结构；酶解产物及交联产物溶解性显著增强，起泡能力、持水性显著增加，而泡沫稳定性没有显著变化， GA和GAT1的持油性没有显著变化，而GAT2和GAT3的持油性显著增加；玉米谷蛋白本身没有苦味，酶解后苦味值显著增加，但随着蛋白交联程度的加深，苦味值显著降低。研究表明结合碱性蛋白酶酶解和TGase催化交联两种修饰反应能够改善玉米谷蛋白的功能性质，同时一定程度上克服酶解带来的苦味。 |
| 英文摘要: |
| In order to improve the functional properties of maize glutelin, the synergistic effects of hydrolysis with alkaline protease and cross-linking catalyzed by transglutaminase (TGase) on the functional properties of maize glutelin were investigated. The maize glutelin was firstly hydrolyzed by alkaline protease to obtain the hydrolysates with degree of hydrolysis of 5%, followed by controlled TGase catalytic reaction（reaction for 1,2,3 h）to obtain three cross-linked products (GAT1, GAT2 and GAT3). The structure, functional properties and bitterness value of the hydrolysates and cross-linked products were determined and compared with that of maize glutelin. The results showed that compared with the maize glutelin, the enzymatic hydrolysate (GA) and cross-linked products had a looser structure. The solubility, foaming ability and water-holding capacity of GA and cross-linked products increased significantly, while there was no significant change in foam stability. The oil-holding capacity of GA and GAT1 did not change significantly, while that of GAT2 and GAT3 increased significantly. The maize glutelin was not inherently bitter, and the bitter value increased significantly after enzymatic hydrolysis, but decreased significantly as the degree of cross-linking increased. The study showed that combining the two modification reactions of hydrolysis with alkaline protease and cross-linking catalyzed by TGase could improve the functional properties of maize glutelin, and at the same time overcome the bitterness caused by enzymatic hydrolysis to a certain extent. |
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