Wang Yu, Li Yan, Fan Mingcong, Wang Li, Qian Haifeng
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.
Front Nutr. 2022 Oct 28;9:1018456. doi: 10.3389/fnut.2022.1018456. eCollection 2022.
Gluten is widely used as a high-quality protein material in the food industry, however, low solubility restricts its development and applications. In this study, gluten was treated with lactate and sodium lactate for lactylation. Lactylation of gluten altered surface charges of the protein, leading to a significant improvement in the solubility. An improvement in oil absorption capacity (OAC) could be attributed to a decrease in protein folding degree after lactylation. In addition, the emulsifying properties of gluten were significantly enhanced. The introduction of lactate group also significantly increased the viscoelasticity of gluten. Fourier transform infrared spectroscopy (FTIR) showed there was a significant decrease in β-turns content and a significant increase in β-sheets content. The folded conformation of gluten was gradually extended after lactation by fluorescence spectroscopy measurement. Both in lactate and sodium lactate treatment, the maximum emission wavelength indicated a blue shift, and the UV intensity showed an increase. These results could demonstrate that lactylation could extend the structure and improve the functional property.
麸质在食品工业中被广泛用作优质蛋白质材料，然而，低溶解性限制了其发展与应用。在本研究中，麸质用乳酸和乳酸钠进行乳酰化处理。麸质的乳酰化改变了蛋白质的表面电荷，导致其溶解性显著提高。吸油能力（OAC）的提高可归因于乳酰化后蛋白质折叠程度的降低。此外，麸质的乳化性能显著增强。乳酸基团的引入也显著提高了麸质的粘弹性。傅里叶变换红外光谱（FTIR）显示β-转角含量显著降低，β-折叠含量显著增加。通过荧光光谱测量发现，麸质在乳酰化后折叠构象逐渐伸展。在乳酸和乳酸钠处理中，最大发射波长均出现蓝移，紫外强度增加。这些结果表明乳酰化可扩展结构并改善功能特性。
