Yu Jiao-Jiao, Ji Hui, Chen Yue, Zhang Yi-Fu, Zheng Xue-Chao, Li Shu-Hong, Chen Ye
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
Int J Biol Macromol. 2020 May 1. doi: 10.1016/j.ijbiomac.2020.04.255.
Cold plasma (CP) treatment was used to prepare the glycosylation conjugates of high-temperature peanut protein isolate (HPPI) and lactose to improve the solubility of HPPI. We observed that by increasing the CP treatment time to 3 min, the solubility of the conjugates increased to 1.34 mg/mL. An increase in the degree of glycosylation and a decrease in the degree of browning indicated that although CP treatment accelerated the glycosylation of HPPI and lactose, it interfered with the formation of melanoidin. The analysis of protein tertiary structure showed that tryptophan and tyrosine residues in proteins undergoing CP treatment were the primary sites for the Maillard reaction. The relative decrease in surface hydrophobicity and FT-IR analysis indicated that the increase in the -OH stretching vibration intensity on the protein surface represented the formation of the covalent bonds between HPPI and lactose during the CP treatment. An increase in the denaturation temperature of proteins was observed after grafting with lactose. Changes in the secondary structure and surface structure of proteins showed that lactose covalently bonded to the surface of HPPI during CP treatment, forming a more stable ordered structure.
采用冷等离子体（CP）处理制备高温花生分离蛋白（HPPI）与乳糖的糖基化缀合物，以提高HPPI的溶解度。我们观察到，将CP处理时间延长至3分钟时，缀合物的溶解度增加到1.34毫克/毫升。糖基化程度的增加和褐变程度的降低表明，尽管CP处理加速了HPPI与乳糖的糖基化反应，但它干扰了类黑素的形成。蛋白质三级结构分析表明，经CP处理的蛋白质中的色氨酸和酪氨酸残基是美拉德反应的主要位点。表面疏水性的相对降低和傅里叶变换红外光谱（FT-IR）分析表明，蛋白质表面-OH伸缩振动强度的增加代表了CP处理过程中HPPI与乳糖之间共价键的形成。乳糖接枝后观察到蛋白质变性温度升高。蛋白质二级结构和表面结构的变化表明，CP处理过程中乳糖共价结合到HPPI表面，形成了更稳定的有序结构。
