Wu Shan-Shan, Han Wei, Cheng Yan-Fen, Yun Shao-Jun, Chang Ming-Chang, Cheng Fei-Er, Cao Jin-Ling, Feng Cui-Ping
College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
Collaborative Innovation Center of Quality and Efficiency of Loess Plateau Edible Fungi, Jinzhong 030801, China.
Foods. 2023 Apr 29;12(9):1849. doi: 10.3390/foods12091849.
has high nutritional value and abundant protein. In order to develop and utilize edible mushroom protein, this study was designed to investigate the effects of TGase-catalyzed glycosylation and cross-linking on the physicochemical and functional properties of protein fraction. The results showed that within a certain time, glycosylation and TGase-catalyzed glycosylation decreased the total sulfydryl, free sulfydryl, disulfide bond, surface hydrophobicity, β-fold and α-helix, but increased the fluorescence intensity, random coil, β-turn, particle size and thermal stability. The apparent viscosity and the shear stress of the protein with an increase in shear rate were increased, indicating that TGase-catalyzed glycosylation promoted the generation of cross-linked polymers. In addition, the TGase-catalyzed glycosylated proteins showed a compact texture structure similar to the glycosylated proteins at the beginning, indicating that they formed a stable three-dimensional network structure. The flaky structure of proteins became more and more obvious with time. Moreover, the solubility, emulsification, stability and oil-holding capacity of enzymatic glycosylated protein fraction were significantly improved because of the proper TGase effects of glycosylation grafting and cross-linking. These results showed that glycosylation and TGase-catalyzed glycosylation could improve the processing characteristics of the protein fraction to varying degrees.
具有很高的营养价值和丰富的蛋白质。为了开发和利用食用菌蛋白，本研究旨在探讨转谷氨酰胺酶催化的糖基化和交联对蛋白质组分理化性质和功能特性的影响。结果表明，在一定时间内，糖基化和转谷氨酰胺酶催化的糖基化降低了总巯基、游离巯基、二硫键、表面疏水性、β折叠和α螺旋，但增加了荧光强度、无规卷曲、β转角、粒径和热稳定性。随着剪切速率的增加，蛋白质的表观粘度和剪切应力增加，表明转谷氨酰胺酶催化的糖基化促进了交联聚合物的生成。此外，转谷氨酰胺酶催化的糖基化蛋白质最初显示出与糖基化蛋白质相似的致密质地结构，表明它们形成了稳定的三维网络结构。蛋白质的片状结构随着时间的推移越来越明显。而且，由于糖基化接枝和交联的适当转谷氨酰胺酶作用，酶促糖基化蛋白质组分的溶解性、乳化性、稳定性和持油能力得到显著改善。这些结果表明，糖基化和转谷氨酰胺酶催化的糖基化可以不同程度地改善蛋白质组分的加工特性。
