Qazanfarzadeh Zeinab, Kadivar Mahdi, Shekarchizadeh Hajar, Porta Raffaele
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
Department of Chemical Sciences, University of Naples "Federico II", Complesso Universitario di Monte Sant'Angelo, 80126 Naples, Italy.
Foods. 2021 Mar 1;10(3):515. doi: 10.3390/foods10030515.
Secalin (SCL), the prolamin fraction of rye protein, was chemically lipophilized using acylation reaction by treatment with different amounts of capric acid chloride (0, 2, 4, and 6 mmol/g) to enhance its functional properties. It was shown that SCL lipophilization increased the surface hydrophobicity and the hydrophobic interactions, leading to a reduction in protein solubility and water absorption capacity and to a greater oil absorption. In addition, SCL both emulsifying capacity and stability were improved when the protein was treated with low amount of capric acid chloride. Finally, the foaming capacity of SCL markedly increased after its treatment with increasing concentrations of the acylating agent, even though the foam of the modified protein was found to be more stable at the lower level of protein acylation. Technological application of lipophilized SCL as a protein additive in food preparations is suggested.
黑麦醇溶蛋白（SCL）是黑麦蛋白质的醇溶蛋白部分，通过用不同量的癸酰氯（0、2、4和6 mmol/g）处理进行酰化反应，对其进行化学亲脂化处理，以增强其功能特性。结果表明，SCL亲脂化增加了表面疏水性和疏水相互作用，导致蛋白质溶解度和吸水能力降低，吸油量增加。此外，当用少量癸酰氯处理蛋白质时，SCL的乳化能力和稳定性均得到改善。最后，随着酰化剂浓度的增加，SCL处理后的起泡能力显著提高，尽管发现改性蛋白质的泡沫在较低的蛋白质酰化水平下更稳定。建议将亲脂化SCL作为蛋白质添加剂应用于食品制备工艺中。
