KU Leuven, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
KU Leuven, Department of Biosystems, Kasteelpark Arenberg 30, B-3001 Heverlee, Belgium.
Food Chem. 2017 Apr 15;221:1158-1167. doi: 10.1016/j.foodchem.2016.11.043. Epub 2016 Nov 9.
Egg, soy or whey protein co-exists with wheat gluten in different food products. Different protein types impact each other during heat treatment. A positive co-protein effect occurs when heat-induced polymerization of a mixture of proteins is more intense than that of the isolated proteins. The intrinsic protein characteristics of globular proteins which enhance polymerization in mixtures with gluten are unknown. In this report, a model was developed to predict potential co-protein effects in mixtures of gluten and globular proteins during heating at 100°C. A negative co-protein effect with addition of lysozyme, no co-protein effect with soy glycinin or egg yolk and positive co-protein effects with bovine serum albumin, (S-)ovalbumin, egg white, whole egg, defatted egg yolk, wheat albumins and wheat globulins were detected. The level of accessible free sulfhydryl groups and the surface hydrophobicity of unfolded globular proteins were the main characteristics in determining the co-protein effects in gluten mixtures.
在不同的食品中，卵清蛋白、大豆蛋白或乳清蛋白与面筋蛋白共存。不同类型的蛋白质在热处理过程中会相互影响。当蛋白质混合物的热诱导聚合比分离蛋白质更强烈时，就会发生正协同蛋白效应。增强与面筋混合时聚合作用的球蛋白的内在蛋白质特性尚不清楚。在本报告中，开发了一个模型来预测在 100°C 加热时面筋和球蛋白混合物中潜在的协同蛋白效应。添加溶菌酶时出现负协同蛋白效应，添加大豆球蛋白或蛋黄时无协同蛋白效应，添加牛血清白蛋白、（S）卵清白蛋白、蛋清、脱脂蛋黄、小麦清蛋白和小麦球蛋白时则出现正协同蛋白效应。可及游离巯基的水平和展开球蛋白的表面疏水性是决定面筋混合物中协同蛋白效应的主要特征。
