pH值偏移对麦谷蛋白结构的修饰及溶解性的提升  

Structural Modification and Solubility Enhancement of Glutenin by pH-Shifting

作　　者：荣玉娟 侯雨薇 曹晓倩 张佳佳 周彬 RONG Yujuan;HOU Yuwei;CAO Xiaoqian;ZHANG Jiajia;ZHOU Bin(School of Biological Engineering and Food,Hubei University of Technology,Wuhan 430068,China;Key Laboratory of Fermentation Engineering,Ministry of Education,Wuhan 430068,China)

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430068 [2]发酵工程教育部重点实验室,湖北武汉430068

出　　处：《食品科学》2023年第20期20-27,共8页Food Science

基　　金：国家自然科学基金面上项目(32172354);农业农村部油料加工重点实验室开放基金项目(202003)。

摘　　要：对麦谷蛋白(glutenin,Glu)进行pH值偏移处理改性以期提升麦谷蛋白的特性。采用动态光散射、透射电镜、荧光光谱、傅里叶变换红外光谱等方法探究pH值偏移处理对麦谷蛋白结构及微观形貌的影响。结果表明,pH值偏移处理可显著减小Glu聚集体的粒径、提升Glu胶粒的表面电荷值。巯基含量增加、二硫键含量降低,疏水性增加,碱偏移处理比酸偏移处理效果更显著。此外,碱偏移处理可明显改善Glu的溶解性,对于拓宽Glu在食品工业的应用范围具有积极作用。Glutenin(Glu)was modified by pH-shifting to improve its properties.The effect of pH-shifting treatment on the structure and micromorphology of glutenin was investigated by dynamic light scattering(DLS),transmission electron microscopy(TEM),fluorescence spectroscopy,and Fourier transform infrared(FTIR)spectroscopy.The results showed that pH-shifting could significantly reduce the particle size of Glu aggregates and increase the surface charge of Glu granules.Meanwhile,it increased the hydrophobicity and sulfhydryl group content,and decreased the disulfide bond content,and the effect of alkaline pH-shifting was more significant than that of acidic pH-shifting.In addition,alkaline pH-shifting significantly improved the solubility of Glu,which could play an active role in broadening the application range of Glu in the food industry.

关 键 词：麦谷蛋白 pH值偏移处理 表面疏水性 溶解度 蛋白结构 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]