CaCl_(2)预处理对TG酶诱导的绿豆蛋白凝胶结构特征的影响  

Effect of CaCl_(2) pretreatment on structural characteristics of TGase-induced mung bean protein gels

作　　者：王瑞雪 李迎秋[1] WANG Ruixue;LI Yingqiu(College of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China)

机构地区：[1]齐鲁工业大学(山东省科学院)食品科学与工程学院,山东济南250353

出　　处：《轻工学报》2023年第4期46-52,60,共8页Journal of Light Industry

基　　金：山东省重点研发计划项目(2021LYXZ018,2020CXGC010604);齐鲁工业大学(山东省科学院)科教产融合试点工程重大创新专项项目(2022JBZ01-08)

摘　　要：以转谷氨酰胺酶(TG酶)诱导的绿豆蛋白凝胶(MBPG)为研究对象,探究不同浓度CaCl_(2)预处理对TG酶诱导的MBPG结构特征的影响。结果表明:TG酶诱导的MBPG蛋白条带的强度均随着CaCl_(2)浓度的增加而增强;低CaCl_(2)浓度(≤20 mmol/L)导致TG酶诱导的MBPG游离巯基和离子键含量均降低,表面疏水性增强,氢键和二硫键含量均增加;高CaCl_(2)浓度(>20 mmol/L)使得游离巯基和离子键含量均增加,表面疏水性减弱,氢键含量降低;CaCl_(2)预处理使TG酶诱导的MBPG二级结构从α-螺旋和β-转角转化为β-折叠和无规则卷曲。CaCl_(2)预处理可改变TG酶诱导的MBPG结构特征,为MBPG配方食品的开发提供参考。Transglutaminase(TGase)-induced mung bean protein gel(MBPG)was used as the study object to investigate the effect of different concentrations of CaCl_(2) pretreatment on the structural characteristics of TGase-induced MBPG.The results showed that the intensity of protein bands of almost all TGase-induced MBPG molecular weights was enhanced with the increase of CaCl_(2) concentration(5~40 mmol/L);Low CaCl_(2) concentration(≤20 mmol/L)resulted in the decrease of free sulfhydryl and ionic bonds content,the enhancement of surface hydrophobicity,and the increase of hydrogen bonds and disulfide bonds content of TGase-induced MBPG.High CaCl_(2) concentration(>20 mmol/L)led to the increase of free sulfhydryl and ionic bonds content,the reduction of surface hydrophobicity,and the decrease of hydrogen bonds content.Moreover,CaCl_(2) pretreatment induced a conformational transition fromα-helix andβ-turn toβ-sheet and random coil.These results indicated that The CaCl_(2) pretreatment could change the structure of TGase-induced MBPG,which would provide reference for the development of TG-induced MBPG formula foods.

关 键 词：CaCl_(2) 转谷氨酰胺酶 绿豆蛋白凝胶 结构特征 

分 类 号：TS201.7[轻工技术与工程—食品科学]