| Based on the acylation modification with succinic anhydride, rapeseed protein isolate was modified with three kinds of polysaccharides(carboxymethyl chitosan, oxidized dextran, carboxymethyl cellulose) and TG enzyme. Modified rapeseed protein gel was prepared by heat induction to study the effects of different polysaccharides and acylation modification on the structure and functional properties of rapeseed protein gel. The results showed that glycosylation-acylation modified rapeseed protein to form a compact and uniform gel network structure, which improved its swelling properties, rheological properties and gel strength. When the rapeseed protein was modified with carboxymethyl chitosan and succinic anhydride, the hardness of rapeseed protein gel was the best (92.337 g), elasticity was better (0.960), the swelling rate was 8.432 g/g, the surface hydrophobic was the highest(1 305.1), the free sulfhydryl group content was the lowest (1.73 μmol/g), and the internal network formed uniform structure with regular and dense circle. After the modification of glycosylation-acylation, the change of functional properties of rapesecd protein was possibly related to the changes of the contents of α -helix, β -folding, β -turning and random coil. |
