School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; Engineering Research Center for Agricultural Products Bioprocessing, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, PR China.
Food Chem. 2019 May 30;281:18-27. doi: 10.1016/j.foodchem.2018.12.085. Epub 2018 Dec 23.
In this study, rice glutelin isolated from glutinous rice was modified by sodium tripolyphosphate at different sodium tripolyphosphate concentrations (1%, 4%, 7%). The structural, functional and rheological properties of phosphorylated rice glutelin were investigated. The results indicated that phosphorylated rice glutelin samples showed small particle size and high absolute zeta potential values. Phosphorylation reaction was occurred between -OH and -NH groups in rice glutelin and sodium tripolyphosphate, as confirmed by Fourier transform infrared spectroscopy and X-ray photoelectron spectroscopy. The particle surface of phosphorylated rice glutelin samples became very rough and exhibited some small convex and concave holes. Moreover, the solubility, emulsifying and foaming properties, thermal stability and apparent viscosity of phosphorylated rice glutelin samples were significantly increased. These results suggest that the solubility, emulsification and rheological properties of rice glutelin are significantly improved after phosphorylation, which will be beneficial to expand the application of rice glutelin in food industry.
在这项研究中，从糯米中分离出的米谷蛋白经三聚磷酸钠（Sodium tripolyphosphate，STPP）在不同的 STPP 浓度（1%、4%、7%）下进行了修饰。研究了磷酸化米谷蛋白的结构、功能和流变性能。结果表明，磷酸化米谷蛋白样品具有较小的粒径和较高的绝对 Zeta 电位值。傅里叶变换红外光谱和 X 射线光电子能谱证实了磷酸化反应发生在米谷蛋白和三聚磷酸钠的-OH 和-NH 基团之间。磷酸化米谷蛋白样品的颗粒表面变得非常粗糙，呈现出一些小的凸凹孔。此外，磷酸化米谷蛋白样品的溶解度、乳化和起泡性能、热稳定性和表观粘度显著提高。这些结果表明，米谷蛋白经磷酸化后其溶解度、乳化和流变性能得到显著改善，这将有利于扩大米谷蛋白在食品工业中的应用。
