脱酰胺对热诱导小麦面筋蛋白构象及凝胶性质的影响  

Effect of Deamidation on the Conformational and Gel Properties of Heat-Induced Wheat Gluten

作　　者：王淑敏 张鸿 罗水忠 李兴江 赵妍嫣 钟昔阳 姜绍通 郑志 Wang Shumin;Zhang Hong;Luo Shuizhong;Li Xingjiang;Zhao Yanyan;Zhong Xiyang;Jiang Shaotong;Zheng Zhi(School of Food Science and Engineering,Hefei University of Technolog;Key Laboratory for Agricultural Products Processing of Anhui Pro,rince,Hefei 230009)

机构地区：[1]合肥工业大学食品科学与工程学院安徽省农产品精深加工重点实验室,合肥230009

出　　处：《中国粮油学报》2018年第10期15-21,共7页Journal of the Chinese Cereals and Oils Association

基　　金：863计划(2013AA102201);安徽省科技攻关(1301031031)

摘　　要：利用蛋白质谷氨酰胺酶(PGase)对小麦面筋蛋白进行处理,研究PGase脱酰胺及热诱导对小麦面筋蛋白构象及其凝胶性质的影响。结果表明,PGase脱酰胺能够在一定程度上抑制小麦面筋蛋白的热诱导聚集行为,提高小麦面筋蛋白热诱导凝胶的强度和保水性。当PGase添加量为3 U/g时,其凝胶强度和保水性均达到最大值,分别为903. 27 N和78. 70%。研究还表明,PGase处理后小麦面筋蛋白与水相互作用增加,从而提高了脱酰胺小麦面筋蛋白热诱导凝胶中非可冻结水含量。扫描电镜结果显示PGase脱酰胺结合热诱导处理的小麦面筋蛋白形成了更加有序的凝胶网络结构。Wheat gluten was deamidated using protein glutaminase （PGase）,the effect of PGase deamidation and heat-induced treatment on the conformation and its gel properties were determined. The results showed that enzymatic deamidation can inhibit the heat-induced aggregation of wheat gluten to a certain degree,and improve the gel strength and water holding capacity. Under the enzyme addition level of 3 U/g,the values of gel strength and water holding capacity reached the maximum of 903. 27 N and 78. 70% respectively. In addition,the wheat gluten-water interaction increased after PGase-induced deamidation,resulting in the increase of non-freezable water content in heat-induced wheat gluten gel samples after deamidation. SEM confirmed that the gel network structure of PGase-treated wheat gluten followed by heat-induced treatment were more orderly.

关 键 词：蛋白质谷氨酰胺酶 小麦面筋蛋白 构象 凝胶 

分 类 号：TS209[轻工技术与工程—食品科学]