Pei Suping, Wang Ying, Zhang Yu, Wang Fengjun
Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No. 35, Tsinghua East Road, Haidian District, Beijing City, 100083 People's Republic of China.
J Food Sci Technol. 2023 Aug;60(8):2286-2295. doi: 10.1007/s13197-023-05756-6. Epub 2023 May 13.
This study investigated the synergy of ultrasonic and transglutaminase (TGase) treatment on the structural, physicochemical, rheological, gelation properties and controlled release properties of dehulled walnut proteins (DWP). The results showed that after ultrasonic-TGase treatment, the surface hydrophobicity was decreased, indicating the involvement of disulfide bonds in gel formation. Scanning electron microscopy (SEM) showed that ultrasonic-TGase treatment resulted in a more uniform and denser microstructure of DWP gels. Ultrasonic-TGase treatment changed the secondary structure of the DWP gels as determined by Fourier transform infrared spectroscopy, with an increase in α-helix, β-turn and random coils and a decrease in β-sheets. In addition, in vitro drug release profiles showed that ultrasonic-TGase treatment promoted the cross-linking of protein molecules and formed a dense network to embed tea polyphenols (TP), thereby slowing down the digestion of TP in simulated gastric fluid and achieving the purpose of slow-release in simulated intestinal fluid. Thus, the synergy of ultrasonic and TGase treatment might be an effective method to improve gel properties and expand the application of protein gels in the food industries.
The online version contains supplementary material available at 10.1007/s13197-023-05756-6.
本研究考察了超声与转谷氨酰胺酶(TGase)处理对去皮核桃蛋白(DWP)的结构、物理化学、流变学、凝胶化特性及控释特性的协同作用。结果表明,超声-TGase处理后,表面疏水性降低,表明二硫键参与了凝胶形成。扫描电子显微镜(SEM)显示,超声-TGase处理使DWP凝胶的微观结构更均匀、更致密。傅里叶变换红外光谱测定结果表明,超声-TGase处理改变了DWP凝胶的二级结构,α-螺旋、β-转角和无规卷曲增加,β-折叠减少。此外,体外药物释放曲线表明,超声-TGase处理促进了蛋白质分子的交联,形成了致密网络以包埋茶多酚(TP),从而减缓了TP在模拟胃液中的消化,并在模拟肠液中实现了缓释目的。因此,超声与TGase处理的协同作用可能是改善凝胶特性及扩大蛋白质凝胶在食品工业中应用的有效方法。
网络版包含可在10.1007/s13197-023-05756-6获取的补充材料。