Anvar Adieh, Azizi Mohammad Hossein, Gavlighi Hassan Ahmadi
Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
Food Chem X. 2024 Nov 1;24:101957. doi: 10.1016/j.fochx.2024.101957. eCollection 2024 Dec 30.
This study investigated the effects of sequential enzymatic hydrolysis using Alcalase, followed by transglutaminase conjugation on the secondary and tertiary structures, hydrophobicity, free amine content, protein-protein interactions, and functional properties of zein. Fourier-transform infrared spectroscopy showed that the most significant secondary structural changes, characterized by a decrease in α-helix content and an increase in β-turns, occurred at a higher degree of hydrolysis. At a 2 % degree of hydrolysis, it revealed notable emulsifying activity (65.96 m/g), while at 5 % hydrolysis, it achieved the highest solubility (75.06 %). Additionally, the zein hydrolysate with a 7 % hydrolysis degree, treated with transglutaminase, demonstrated improved H values (2992.33), enhanced foam capacity (65.95 %), and increased solubilized protein content in a dithiothreitol extractant (31.35 %). Meanwhile, native zein treated with transglutaminase showed the highest water holding capacity (4.47 g/g). Overall, the combined enzymatic approach modified zein structure and properties, suggesting potential for improving functionality in plant-based food applications.
本研究考察了先用碱性蛋白酶进行顺序酶解，再用转谷氨酰胺酶进行交联对玉米醇溶蛋白二级和三级结构、疏水性、游离胺含量、蛋白质-蛋白质相互作用以及功能特性的影响。傅里叶变换红外光谱表明，在较高水解度下发生了最显著的二级结构变化，其特征是α-螺旋含量降低，β-转角增加。在2%的水解度下，它表现出显著的乳化活性（65.96 m/g），而在5%的水解度下，它达到了最高溶解度（75.06%）。此外，用转谷氨酰胺酶处理的水解度为7%的玉米醇溶蛋白水解物，其H值有所提高（2992.33），泡沫能力增强（65.95%），在二硫苏糖醇萃取剂中的溶解蛋白含量增加（31.35%）。同时，用转谷氨酰胺酶处理的天然玉米醇溶蛋白表现出最高的持水能力（4.47 g/g）。总体而言，联合酶法改变了玉米醇溶蛋白的结构和性质，表明在植物性食品应用中改善其功能具有潜力。
