琥珀酰化辅助糖基化对胡桃球蛋白结构特性、乳化性和凝胶性能的影响。
Effect of succinylation-assisted glycosylation on the structural characteristics, emulsifying, and gel properties of walnut glutenin.
机构信息
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China.
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China.
出版信息
Food Chem. 2024 Jul 15;446:138856. doi: 10.1016/j.foodchem.2024.138856. Epub 2024 Feb 28.
In this study, we examined the effects of various sodium alginate (ALG) concentrations (0.2%-0.8%) on the functional and physicochemical characteristics of succinylated walnut glutenin (GLU-SA). The results showed that acylation decreased the particle size and zeta potential of walnut glutenin (GLU) by 122- and 0.27-fold, respectively. In addition, the protein structure unfolded, providing conditions for glycosylation. After GLU-SA was combined with ALG, the surface hydrophobicity decreased and the net negative charge and disulfide bond content increased. The protein structure was analyzed by FTIR, Endogenous fluorescence spectroscopy, and SEM, and ALG prompted GLU-SA cross-linking to form a stable three-dimensional network structure. The results indicated that dual modification improved the functional properties of the complex, especially its potential protein gel and emulsifying properties. This research provide theoretical support and a technical reference for expanding the application of GLU in the processing of protein and oil products.
在这项研究中，我们研究了不同浓度的海藻酸钠（ALG）（0.2%-0.8%）对琥珀酰化核桃谷朊粉（GLU-SA）功能和物理化学特性的影响。结果表明，酰化作用使核桃谷朊粉（GLU）的粒径和zeta 电位分别降低了 122 倍和 0.27 倍。此外，蛋白质结构展开，为糖基化提供了条件。GLU-SA 与 ALG 结合后，表面疏水性降低，净负电荷和二硫键含量增加。通过傅里叶变换红外光谱（FTIR）、内源性荧光光谱和扫描电子显微镜（SEM）对蛋白质结构进行了分析，结果表明 ALG 促使 GLU-SA 交联形成稳定的三维网络结构。结果表明，双重修饰改善了复合物的功能特性，特别是其潜在的蛋白质凝胶和乳化特性。本研究为扩大 GLU 在蛋白和油脂产品加工中的应用提供了理论支持和技术参考。
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