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| Effects of molecular chain modification on the functional properties of maize glutelin |
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| DOI： |
| KeyWord:maize glutelin enzymatic hydrolysis cross-linking functional property bitterness |
| FundProject: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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| Abstract: |
| 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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