Hu Nannan, You Lixin, Han Xinxin, Wang Shuo, Qi Weihua, Xiu Lin, Cai Dan
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
School of Life Science, Changchun Sci-Tech University, Changchun, Jilin 130600, China.
Food Chem X. 2025 Mar 28;27:102380. doi: 10.1016/j.fochx.2025.102380. eCollection 2025 Apr.
The effects of ultrasonic-assisted glycosylation technology on the gel properties of transglutaminase-induced peanut protein isolate (PPI) and its influence on the release behavior of riboflavin were investigated. The mechanism of the glycosylation action and polysaccharide content on the gel properties of PPI were preliminarily explored. The results showed that glycosylation action made the structural unfolding of PPI, enhanced the molecular interactions between molecules, and formed a more compact gel network structure. Especially when the ratio of PPI to corn silk polysaccharide was 5:1, the G', G", gel strength, and water-holding capacity were significantly improved. The improvement of gel properties was related to the hydrophobic interaction and disulfide bond enhancement between PPI and corn silk polysaccharide. Glycosylation action made the composite gel had a higher loading rate and protective and sustained release of riboflavin. This study provided an idea to solve the problems of poor processing performance of PPI.
研究了超声辅助糖基化技术对转谷氨酰胺酶诱导的花生分离蛋白（PPI）凝胶特性的影响及其对核黄素释放行为的影响。初步探讨了糖基化作用和多糖含量对PPI凝胶特性的影响机制。结果表明，糖基化作用使PPI结构展开，增强了分子间的相互作用，形成了更致密的凝胶网络结构。特别是当PPI与玉米须多糖的比例为5:1时，G'、G''、凝胶强度和持水能力显著提高。凝胶特性的改善与PPI和玉米须多糖之间疏水相互作用和二硫键增强有关。糖基化作用使复合凝胶对核黄素具有更高的负载率以及保护和缓释作用。本研究为解决PPI加工性能差的问题提供了思路。
