Liu Yan, Zhu Tingwei, Chen Fusheng, Guo Xingfeng, Yang Chenxian, Chen Yu, Zhang Lifen
College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Foods. 2025 Jun 5;14(11):1999. doi: 10.3390/foods14111999.
To increase the added value of peanut meal (PM, protein content of 46.17%) and expand its application in food processing, cold-pressed PM was modified via transglutaminase (TGase)-coupled glycation to enhance its functional properties. The effects of the modification conditions (i.e., PM concentration, PM/glucose mass ratio, temperature, and time) on the functional properties of PM were investigated, and its structural properties were evaluated using water contact angle measurements, fluorescence spectroscopy, and Fourier-transform infrared spectroscopy. It was found that TGase-coupled glycation modification altered the secondary structure of PM and increased both the water contact angle and the surface hydrophobicity, thereby significantly affecting its functional properties. Additionally, superior emulsification, foaming, and oil-absorbing properties were achieved for the modified PM, which were named EPM, FPM, and OPM, respectively (specimens under different modification conditions). Notably, the emulsification activity of the EPM sample was enhanced by 69.8% (i.e., from 18.48 to 31.38 m/g); the foaming capacity of the FPM specimen was increased by 84.00% (i.e., from 21.00 to 46.00%); and the oil-absorbing capacity of the OPM sample was enhanced by 359.57% (i.e., from 1.41 to 6.48 g/g protein).
为提高花生粕（PM，蛋白质含量为46.17%）的附加值并扩大其在食品加工中的应用，通过转谷氨酰胺酶（TGase）偶联糖基化对冷榨花生粕进行改性，以增强其功能特性。研究了改性条件（即花生粕浓度、花生粕/葡萄糖质量比、温度和时间）对花生粕功能特性的影响，并通过水接触角测量、荧光光谱和傅里叶变换红外光谱对其结构特性进行了评估。结果发现，TGase偶联糖基化改性改变了花生粕的二级结构，增加了水接触角和表面疏水性，从而显著影响其功能特性。此外，改性后的花生粕分别命名为EPM、FPM和OPM（不同改性条件下的样品），具有优异的乳化、发泡和吸油性能。值得注意的是，EPM样品的乳化活性提高了69.8%（即从18.48提高到31.38 m/g）；FPM样品的发泡能力提高了84.00%（即从21.00提高到46.00%）；OPM样品的吸油能力提高了359.57%（即从1.41提高到6.48 g/g蛋白质）。
