糖基化改性对亚麻籽蛋白理化性质的研究  

Physicochemical Properties of Flaxseed Protein by Glycosylation Modification

作　　者：任娟蕊 金丽娜 赵习爱 傅婧 Ren Juanrui;Jin Lina;Zhao Xiai;Fu Jing(School of Food Science and Engineering,Ningxia University,Yinchuan 750021)

机构地区：[1]宁夏大学食品科学与工程学院,银川750021

出　　处：《中国粮油学报》2024年第10期118-127,共10页Journal of the Chinese Cereals and Oils Association

基　　金：宁夏自然科学基金项目(2020AAC03101)。

摘　　要：以冷榨亚麻籽饼粕为原料,采用超声辅助酶法提取亚麻籽蛋白(FPI),研究了亚麻籽蛋白与4种不同糖(葡萄糖、乳糖、低聚木糖、麦芽糊精)进行糖基化反应后生成接枝产物的结构、功能及挥发性风味成分。采用邻苯二甲醛(OPA)方法测定糖基化产物接枝度;通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)、傅里叶变换红外光谱、色差、热稳定性、溶解度、持水/油性、起泡性及起泡稳定性测定了改性亚麻籽蛋白的结构及功能特性;采用气相离子迁移色谱仪(GC-IMS)分析了改性亚麻籽蛋白的挥发性风味成分。结果表明:糖基化改性后生成的接枝产物颜色变暗变黄,其中亚麻籽蛋白与低聚木糖反应生成的产物接枝度最高、褐变程度最大;糖基化能够改变蛋白质分子的结构,提高其热稳定性,同时能够改善蛋白质的溶解性、持水/油性、起泡性和起泡稳定性等功能特性;糖基化改性增加了亚麻籽蛋白挥发性风味成分的种类,其中醛类、酯类为主要风味成分。Flaxseed protein isolate(FPI)was extracted from cold-pressed flaxseed meal by ultrasound-assisted enzymatic extraction,and the structure,function,and volatile flavor components of the grafted products generated from the glycosylation reaction of flaxseed protein isolate with four different sugars(glucose,lactose,oligosaccharides,and maltodextrin)were investigated.The grafting degree of the glycosylation products was determined by the o-phthalaldehyde(OPA)method;the structural and functional properties of the modified flaxseed protein isolate were determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE),Fourier transform infrared spectroscopy,chromatic aberration,thermal stability,solubility,water/oil-holding property,foaming and foaming stability;the structural and functional properties of the modified flaxseed protein isolate were analyzed by gas-phase ion mobility chromatography(GC-IMS).The volatile flavor components of the modified protein were analyzed by gas phase ion mobility chromatography(GC-IMS).The results indicated that,the grafting products generated after glycosylation modification were darkened and yellowed,among which the products generated by the reaction between flaxseed protein and oligosaccharides had the highest degree of grafting and the greatest degree of browning;glycosylation was able to change the structure of protein molecules and improve their thermal stability,and at the same time,it was also able to improve the functional properties of the protein,such as solubility,water/oil retention,foaming,and foaming stability;glycosylation modification increased the variety of volatile flavor components of flaxseed protein isolate,and the volatility and stability of the protein were also improved.The modification of glycosylation increased the variety of volatile flavor components,of which aldehydes and esters are the main flavor components.

关 键 词：亚麻籽蛋白 糖基化改性 结构 功能 挥发性风味成分 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]