酶法糖基化修饰对玉米醇溶蛋白部分结构及流变学性质的影响  

Effect of enzymatic glycosylation modification on partial structural and rheological properties of zein

作　　者：曲悦 王晓杰[1,2] 刘晓兰 丛万锁[1,2] QU Yue;WANG Xiao-jie;LIU Xiao-lan;CONG Wan-suo(College of Food and Biological Engineering,Qiqihar University,Qiqihar,Heilongjiang 161006,China;Heilongjiang Key Laboratory of Agricultural Products Processing,Qiqihar,Heilongjiang 161006,China)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]黑龙江省普通高校农产品加工重点实验室,黑龙江齐齐哈尔161006

出　　处：《食品与机械》2018年第9期11-14,29,共5页Food and Machinery

基　　金：黑龙江省自然科学基金项目(编号:C201332);黑龙江省省属高等学校基本科研业务费科研项目(粮头食尾)(编号:LTSW201719);植物性食品加工技术黑龙江省优势特色学科资助项目(编号:YSTSXK201819)

摘　　要：为了提高玉米醇溶蛋白的生物利用率,用谷氨酰胺转氨酶(TGase)和低聚氨基葡萄糖对玉米醇溶蛋白进行酶法糖基化修饰,研究了TGase催化的低聚氨基葡萄糖的共价结合反应对玉米醇溶蛋白部分结构性质及流变学性质的影响。试验结果表明,与玉米醇溶蛋白相比,低聚氨基葡萄糖的共价结合使玉米醇溶蛋白的游离巯基含量降低32.37μmoL/g,热变性温度和变性焓分别增加11℃和72.3J/g,即糖基化反应使玉米醇溶蛋白的热稳定性增加。在剪切速率为1～100s^(-1)条件下,糖基化玉米醇溶蛋白分散液的表观黏度最高,并表现出剪切稀化的特性。在剪切频率0.1～10 Hz时,交联玉米醇溶蛋白和糖基化玉米醇溶蛋白分散液的弹性模量(G′)均大于黏性模量(G″),表现为类固体特征。In order to improve the bioavailability of zein,which was modified by using the microbial transglutaminase and chitosan.Effects of the enzymatic glycosylation modification on the partial structural and rheological properties of zein were studied.Compared to original zein,the free sulfhydryl groups of the glycosylated zein decreased by 32.37μmoL/g,the denaturation temperature and the denaturation enthalpy of the glycosylated zein increased by 11℃and 72.3 J/g,respectively.These results suggest that thermal stability of the zein was increased by enzymatic glycosylation reaction.At shearing rate ranging from 1 to 100 s^（-1）,the dispersions of zein and cross-linked as well as glycosylated zein exhibited shear thinning behaviour,and apparent viscosity of three samples was significantly increased by the enzymatic glycosylation.Meanwhile,the elasticity modulus（G′）of the glycosylated zein and cross-linked one were higher than viscous modulus（G″）,and their flow behavior presented as a solid-like character at frequencies of 0.1～10 Hz.

关 键 词：玉米醇溶蛋白 低聚氨基葡萄糖 转谷氨酰胺酶 游离巯基 流变学性质 

分 类 号：TS201.21[轻工技术与工程—食品科学]