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| Effects of different sugars on functional properties and structure of oat protein glycosylation products |
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| KeyWord:oat protein glycosylation functional property structure |
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| Abstract: |
| In order to improve the functional properties of oat protein (OP) and improve its quality, OP was modified by wet glycosylation with glucose(G), lactose(L), chitosan(C) and sodium alginate(S) respectively to explore the effects of four sugars of different molecular masses on the functional properties and structure of oat protein glycosylation products (G-OP，L-OP，C-OP，S-OP).The results showed that the solubility of the four glycosylated oat proteins was greatly improved, and the solubility (pH 7) of L-OP increased by 64.23 percentage points compared with that without modification.The emulsifying activity index(EAI) and emulsifying stability index(ESI) of the four glycosylated oat proteins were significantly improved (p＜ 0.05), in which the EAI and ESI of C-OP increased by 8.91 m2/g and 21.26 percentage points respectively compared with those before modification.The water holding capacity, oil absorption, in vitro digestibility and surface hydrophobicity of the four glycosylated oat proteins were significantly improved (p＜ 0.05) compared with OP. SDS-PAGE, Fourier infrared spectroscopy and fluorescence spectrum analysis showed that the introduction of sugar chains changed the spatial structure of OP, further proving that OP covalently bound four sugars and formed glycoproteins.In summary, although the glycosylation reaction of protein is a kind of chemical modification, covalent cross-linking occurs through spontaneous reaction without the participation of any chemical reagent to produce covalent protein glycosylation complexes with good functional properties, which belongs to the "green processing technology", and is suitable for the development of high-quality modified plant proteins. |
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