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| Enzymatic glycosylation of corn peptide and solubility ofglycosylated product |
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| DOI：10.12166/j.zgyz.1003-7969/2019.11.014 |
| KeyWord:corn peptide glucosamine transglu taminase amount of glucosamine solubility |
| FundProject:黑龙江省省属高等学校基本科研业务费青年创新人才科研项目(135309345)；黑龙江省省属高等学校基本科研业务费科研项目（粮头食尾）（LTSW201739）；齐齐哈尔市科学技术计划项目（GYTG-201701） |
| Author Name | Affiliation | | WANG Xiaojie 1,2 , LIU Xiaolan1,2 , SHI Yanguo1 | 1.Heilongjiang Key Laboratory for Food Science and Engineering, College of Food Engineering,
Harbin University of Commerce, Harbin 150076, China
2.Heilongjiang Key Laboratory of
Agricultural Products Processing,College of Food and Biological Engineering,
Qiqihar University, Qiqihar 161006, Heilongjiang, China |
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| Abstract: |
| With zein as raw material, the corn peptide was prepared by hydrolysis using Alcalase protease, and modified by enzymatic glycosylation with transglutaminase as catalyst and glucosamine as acyl acceptor.The amount of glucosamine conjugated onto corn peptide was used as index, and single factor experiment and orthogonal experiment were used to optimize the glycosylation reaction conditions.Meanwhile, the solubility of corn peptide modified by glycosylation was studied. The results showed that the optimal conditions were obtained as follows: initial reaction pH 7.7, reaction temperature 44 ℃, mass fraction of corn peptide 3.5%, mass ratio of corn peptide to glucosamine 1∶ 3, enzyme dosage 55 U/g(based on the mass of corn peptide), and reaction time 7 h.Under the optimal reaction conditions, 14960 mg/g of glucosamine was covalently conjugated onto corn peptide.Compared with corn peptide, the solubility of corn glycopeptide significantly increased, especially at pH 6.0, the solubility of corn glycopeptides increased by 16.31%. |
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