湿法糖基化改性对蛋清蛋白凝胶特性及微观结构的影响  

Effects of Protein Glycosylation by Hydrothermal Processing on the Gelling Properties and Gel Microstructures of Egg White Proteins

作　　者：张根生[1] 徐旖梦 刘欣慈 孙立瑞 赵金娜 ZHANG Gensheng;XU Yimeng;LIU Xinci;SUN Lirui;ZHAO Jinna(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028

出　　处：《食品工业科技》2023年第6期105-112,共8页Science and Technology of Food Industry

基　　金：黑龙江省“百千万”工程科技重大专项(2019ZX07B03)。

摘　　要：以蛋清蛋白(Egg White Protein,EWP)为主要原料,研究低聚半乳糖(Galactooligosaccharides,GOS)改性对蛋清蛋白凝胶性能的影响,并探讨其凝胶机理。首先研究了GOS添加量及热诱导条件对复合凝胶硬度和弹性的影响,然后通过低场核磁、流变仪、傅里叶红外光谱、扫描电镜等手段对复合凝胶的色差、保水性、流变特性、分子间作用力及微观结构进行分析,探究糖基化改性提高EWP凝胶特性机理。结果表明,GOS添加量及热诱导条件能够显著(P<0.05)影响复合凝胶的质构特性,与EWP凝胶相比,在最佳条件下制得的复合凝胶硬度和弹性分别增加68.30%和15.05%,白度下降23.37%,保水性增加27.54%。EWP经糖基化改性后,疏水相互作用及二硫键贡献增强,GOS碳氧双键与EWP伯氨基发生共价交联,使凝胶的微观结构更加致密、保水性更强。本研究为蛋清蛋白湿法糖基化改性的制备及应用提供理论基础。Using egg white proteins as raw materials(EWPs), this study investigated the effects of glactooligosaccharides(GOS)-induced protein glycosylation by hydrothermal processing on the gelling properties and gel microstructures of EWPs, and characterized the gelling mechanisms. This article first studied the effects of GOS amounts and hydrothermal conditions on the hardness and elasticity of EWP-GOS conjugates(EGCs), then assessed the color differences, waterholding capacity, rheology, intermolecular forces and microstructure of EGCs using low-field nuclear magnetic resonance,rheometer, Fourier transform infrared spectroscopy and scanning electron microscope. The results showed that, GOS addition and heat induction conditions could significantly(P<0.05) affect the texture characteristics of composite gel. In comparison with EWP gel, the EGCs prepared at optimal conditions had increased hardness by 68.30%, elasticity by15.05% and water-holding capacity by 27.54%, respectively, while the whiteness decreased by 23.37%. After protein glycosylation of EWPs, hydrophobic interactions and disulfide bonding were enhanced. Covalent interactions were found between the carbonyl groups of GOS and primary amino groups of EWPs, which gave rise to strengthened microstructure and higher water-holding capacities. This study would provide the theoretical foundation to the preparation and application of egg white protein glycosylation by hydrothermal processing.

关 键 词：蛋清蛋白 湿法糖基化 低聚半乳糖 凝胶特性 凝胶机理 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]