Han Xinxin, Zhao Yilin, Mao Sining, Hu Nannan, Sun Dijing, Yang Qi, Chu Zejun, Zheng Qihang, Xiu Lin, Liu Jingsheng
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China.
Foods. 2022 Jul 26;11(15):2214. doi: 10.3390/foods11152214.
Covalent complexes of peanut protein isolate (PPI) and corn silk polysaccharide (CSP) (PPI-CSP) were prepared using an ultrasonic-assisted moist heat method to improve the functional properties of peanut protein isolate. The properties of the complexes were affected by the level of corn silk polysaccharide. By increasing the polysaccharide addition, the grafting degree first increased, and then tended to be flat (the highest was 38.85%); the foaming, foam stability, and solubility were also significantly improved. In a neutral buffer, the solubility of the sample with a protein/polysaccharide ratio of 2:1 was 73.69%, which was 1.61 times higher than that of PPI. As compared with PPI, the complexes had higher thermal stability and lower surface hydrophobicity. High addition of CSP could made the secondary structure of PPI change from ordered -helix to disordered -sheet, -turn, and random coil structure, and the complex conformation become more flexible and loose. The results of multiple light scattering showed that the composite solution exhibited high stability, which could be beneficial to industrial processing, storage, and transportation. Therefore, the functional properties of peanut protein isolate glycosylation products could be regulated by controlling the amount of polysaccharide added.
采用超声辅助湿热法制备了花生分离蛋白（PPI）与玉米须多糖（CSP）的共价复合物（PPI-CSP），以改善花生分离蛋白的功能特性。复合物的性质受玉米须多糖水平的影响。通过增加多糖添加量，接枝度先升高，然后趋于平稳（最高为38.85%）；发泡性、泡沫稳定性和溶解性也显著提高。在中性缓冲液中，蛋白质/多糖比为2:1的样品溶解度为73.69%，比PPI高1.61倍。与PPI相比，复合物具有更高的热稳定性和更低的表面疏水性。高添加量的CSP可使PPI的二级结构从有序的α-螺旋转变为无序的β-折叠、β-转角和无规卷曲结构，复合物构象变得更加灵活和松散。多重光散射结果表明，复合溶液具有较高的稳定性，这有利于工业加工、储存和运输。因此，通过控制多糖添加量可以调节花生分离蛋白糖基化产物的功能特性。
