酰化和糖基化处理对菜籽分离蛋白理化性质和凝胶特性的影响。
Effects of acylation and glycation treatments on physicochemical and gelation properties of rapeseed protein isolate.
作者信息
Wang Zhigao, Zhang Cheng, Zhang Tian, Ju Xingrong, He Rong
机构信息
School of Food Science and Technology, Jiangnan University Wuxi 214122 People's Republic of China
College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics Nanjing 210003 People's Republic China
出版信息
RSC Adv. 2018 Dec 4;8(70):40395-40406. doi: 10.1039/c8ra07912a. eCollection 2018 Nov 28.
The aim of this study was to improve the gelation property of rapeseed protein isolates (RPI) by means of acylation and glycation. The results showed that acylation and glycation within RPI occurred at Lys, and Lys, Met, Ile, Leu and Pro, respectively. Acylation and glycation both increased the surface hydrophobicity (So) and molecular weight of RPI, and decreased the free sulfhydryl (SH) content of RPI, while acylation resulted in a lower change of So and SH. The conformational structure of modified RPIs was changed, and acylated RPI (acylation degree, 38 ± 0.2%) possessed the highest ordered structure content among the modified RPIs. The thermal stability of the protein was improved after either acylation or glycation treatments. Furthermore, native RPI with moderate modification (low degree of acylation, 38 ± 0.2%) showed an overall improvement in the gelation and gel properties as evidenced by the reduced least gelation concentration and surface roughness, increased water-holding capacity, and better textural properties.
本研究旨在通过酰化和糖基化改善菜籽分离蛋白（RPI）的凝胶化特性。结果表明，RPI中的酰化发生在赖氨酸上，而糖基化分别发生在赖氨酸、甲硫氨酸、异亮氨酸、亮氨酸和脯氨酸上。酰化和糖基化均增加了RPI的表面疏水性（So）和分子量，并降低了RPI的游离巯基（SH）含量，而酰化导致So和SH的变化较小。修饰后的RPI的构象结构发生了改变，酰化RPI（酰化度为38±0.2%）在修饰后的RPI中具有最高的有序结构含量。酰化或糖基化处理后，蛋白质的热稳定性得到改善。此外，适度修饰（低酰化度，38±0.2%）的天然RPI在凝胶化和凝胶特性方面总体有所改善，这表现为最低凝胶浓度和表面粗糙度降低、持水能力增加以及质地特性更好。
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