Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014, Helsinki, Finland.
Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014, Helsinki, Finland.
Carbohydr Polym. 2018 Jun 15;190:315-323. doi: 10.1016/j.carbpol.2018.02.082. Epub 2018 Mar 1.
The aim of this study was to study the interactions between dextran and fava bean protein. Two dextrans produced by Leuconostoc pseudomesenteroides DSM 20193 and Weissella cibaria Sj 1b were purified and mixed with fava bean protein isolate (FPI) in water or in different buffers. The two isolated dextrans presented a typical dextran structure, mainly α-(1 → 6) linkages (above 95%) and few α-(1 → 3) branches, but they differed in molar mass and conformation. Dry-heating incubation of FPI and dextran mixture facilitated the conjugation of dextran to FPI through the Maillard reaction. Both mixed and conjugated systems were further heat-treated, and different influences of the formed covalent bonds on rheological properties were observed. The W. cibaria Sj 1b dextran had a much higher gel-strengthening ability than the Ln. pseudomesenteroides DSM 20193 dextran. The intermolecular FPI-dextran interactions played an important role in stabilizing the mixed systems at different pH.
本研究旨在研究葡聚糖与蚕豆蛋白之间的相互作用。从肠膜明串珠菌 DSM 20193 和魏斯氏菌 Sj 1b 中纯化得到两种葡聚糖，并将其分别与蚕豆分离蛋白（FPI）在水中或不同缓冲液中混合。两种分离的葡聚糖均呈现出典型的葡聚糖结构，主要由α-(1 → 6)键（超过 95%）和少量的α-(1 → 3)支链组成，但它们在摩尔质量和构象上有所不同。FPI 和葡聚糖混合物的干热孵育通过美拉德反应促进了葡聚糖与 FPI 的结合。对混合和结合体系进行进一步的热处理，并观察到形成的共价键对流变性质的不同影响。魏斯氏菌 Sj 1b 葡聚糖的凝胶强化能力远高于肠膜明串珠菌 DSM 20193 葡聚糖。FPI-葡聚糖的分子间相互作用在不同 pH 值下对稳定混合体系起着重要作用。
