Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Québec H9X 3V9, Canada.
Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Québec H9X 3V9, Canada.
Food Chem. 2019 Nov 1;297:124867. doi: 10.1016/j.foodchem.2019.05.141. Epub 2019 May 22.
Broad molecular weight (MW) distribution and variability of mannan to protein ratio of purified mannoproteins (MP), isolated from yeast cell walls upon the enzymatic treatment, revealed their multiplicity. The main fraction of high-MW Agrimos®-MP1 and YCW-b-MP1' contained mannoproteins with a mannan to protein ratio of 3.5 and 6.9, respectively. Low-MW YCW-b-MP2' was mainly comprised of mannan, with a ratio of 181, whereas low-MW Agrimos®-MP2 was characterized by a ratio of 12.2. The solubility of MP1/MP2 was higher than that of MP1'/MP2'. Mannoproteins showed similar or lower solubility than mannan, and they exhibited a Newtonian behaviour. Sonication was the appropriate method for the formation of mannoproteins-based emulsions. Contrary to MP1/MP1'-based emulsions, MP2/MP2'-based ones showed higher affinity towards soybean oil than glyceryl-trioleate. pH affected the emulsifying ability of MP1/MP1'. MP1/MP1' showed similar or slightly inferior emulsifying properties than lecithin. This study is expected to broaden the applications of mannoproteins as value-added ingredients.
经酶处理从酵母细胞壁中分离得到的甘露糖蛋白（MP），其纯化产物的相对分子质量（MW）分布广泛，甘露糖与蛋白质的比例存在差异，这表明其具有多样性。主要的高分子量 Agrimos®-MP1 和 YCW-b-MP1' 包含甘露糖与蛋白质的比例分别为 3.5 和 6.9 的甘露糖蛋白。低分子量的 YCW-b-MP2' 主要由甘露聚糖组成，其比例为 181，而低分子量的 Agrimos®-MP2 的比例为 12.2。MP1/MP2 的溶解度高于 MP1'/MP2'。甘露糖蛋白的溶解度与甘露聚糖相似或较低，表现出牛顿流体行为。超声处理是形成甘露糖蛋白基乳液的合适方法。与基于 MP1/MP1'的乳液相反，基于 MP2/MP2'的乳液对大豆油的亲和力高于甘油三油酸酯。pH 值影响 MP1/MP1'的乳化能力。MP1/MP1'的乳化性能与卵磷脂相似或略差。本研究有望拓宽甘露糖蛋白作为增值成分的应用。
