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| Effect of transglutaminase cross-linking time on functional properties of corn germ protein |
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| KeyWord:corn germ protein transglutaminase functional property secondary structure |
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| Abstract: |
| In order to solve the problem of low solubility of corn germ protein and improve its application in the field of food industry, the corn germ protein was used as raw material, and different corn germ proteins were prepared by enzymatic hydrolysis and cross-linking with transglutaminase (TGase) at different cross-linking time, and the changes of structure and surface properties of corn germ protein were analyzed by infrared spectroscopy and particle size analyzer, and the functional properties such as solubility, emulsification and foaming were examined. The results showed that with the increase of cross-linking time, the solubility, foaming ability, water-holding capacity and emulsifying activity of corn germ protein gradually increased, the change of emulsifying stability was opposite, foam stability first increased and then decreased, and oil-holding capacity first decreased and then increased. Compared with the original sample, the emulsifying activity of the corn germ protein prepared by cross-linking for 3 h increased by 16.7 times, and the water-holding capacity and oil-holding capacity increased by 9.16% and 8.71%, respectively. The TGase cross-linking reaction changed the secondary structure of corn germ protein, the stretching vibration of the amide I band was enhanced, the β-turn angle increased, the protein particle size and Zeta potential were changed, and the changes of the protein in structure and surface properties resulted in changes of their functional properties. In conclusion, the 3 h cross-linked corn germ protein shows the best functional properties. |
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