热处理过程中磷酸化修饰对水稻谷蛋白结构、相互作用和流变性的影响。
The effects of phosphorylation modification on the structure, interactions and rheological properties of rice glutelin during heat treatment.
机构信息
Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 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 of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
出版信息
Food Chem. 2019 Nov 1;297:124978. doi: 10.1016/j.foodchem.2019.124978. Epub 2019 Jun 10.
Rice glutelin (RG) and phosphorylated rice glutelin (PPRG) were treated with heating for different time (15, 30, and 45 min), the effects of phosphorylation modification on the structure, interactions and rheological properties of rice glutelin during heat treatment were investigated. The results showed that the turbidity of PPRG samples were higher than those of RG samples after heating. Particle size distribution showed that the protein aggregates with particle size of 1000-1500 nm were formed after heating for 45 min. Changes in protein structure indicated that the protein unfolded after heating for a short time, and aggregated when heating time extended to 45 min. In addition, the microstructure of PPRG sample became tight when heated for 45 min. Rheological analysis showed that phosphorylation modification and heat treatment improved RG viscoelasticity. These results suggest that phosphorylation modification improves thermal aggregation of RG, which will facilitate the application of RG in food industry.
大米谷蛋白（RG）和磷酸化大米谷蛋白（PPRG）经过不同时间（15、30 和 45 分钟）的热处理，研究了磷酸化修饰对热处理过程中大米谷蛋白结构、相互作用和流变性能的影响。结果表明，经过热处理后，PPRG 样品的浊度高于 RG 样品。粒径分布表明，加热 45 分钟后形成粒径为 1000-1500nm 的蛋白质聚集体。蛋白质结构的变化表明，蛋白质在短时间加热后展开，当加热时间延长至 45 分钟时聚集。此外，加热 45 分钟后，PPRG 样品的微观结构变得紧密。流变分析表明，磷酸化修饰和热处理提高了 RG 的粘弹性。这些结果表明，磷酸化修饰提高了 RG 的热聚集性，这将有助于 RG 在食品工业中的应用。
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