亚麻籽胶与玉米醇溶蛋白糖基化反应条件优化及产物结构和功能特性研究  

Optimization of Glycosylation Reaction Conditions for Flaxseed Gum and Zein and Characterization of Structure and Function of the Glycosylation Product

作　　者：郭成成 田志文 梁宇 吕婧雯 白英[1] 王丽芳 李云龙 雷春梅 张国雄 GUO Chengcheng;TIAN Zhiwen;LIANG Yu;LYU Jingwen;BAI Ying;WANG Lifang;LI Yunlong;LEI Chunmei;ZHANG Guoxiong(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China;Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences,Hohhot 010031,China;Agricultural and Animal Husbandry Technology Promotion Center of Togtoh County,Togtoh 010200,China;Rural Revitalization Industry Service Center of Haibowan District,Wuhai City,Wuhai 016000,China;Comprehensive Support and Technology Promotion Center of Gucheng Town,Togtoh County,Togtoh 010208,China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018 [2]内蒙古自治区农牧业科学院,内蒙古呼和浩特010031 [3]托克托县农牧技术推广中心,内蒙古托克托县010200 [4]乌海市海勃湾区乡村振兴产业服务中心,内蒙古乌海016000 [5]托克托县古城镇综合保障和技术推广中心,内蒙古托克托县010208

出　　处：《畜牧与饲料科学》2024年第5期97-110,共14页Animal Husbandry and Feed Science

基　　金：内蒙古自治区科技计划项目“奶牛乳房炎绿色高效安全防控技术集成研究与示范”(2021GG0029)。

摘　　要：[目的]优化亚麻籽胶(flaxseed gum,FSG)与玉米醇溶蛋白(zein)糖基化反应条件,并对糖基化产物进行结构与功能特性评价。[方法]以接枝度为评价指标,在单因素试验的基础上,利用正交试验法优化影响FSG与zein糖基化反应的主要因素;利用电镜扫描技术、傅立叶红外光谱技术和内源荧光光谱技术分析FSG-zein糖基化产物结构,并从抗氧化能力、乳化性、起泡性方面对FSG-zein糖基化产物进行功能评价。[结果]优化后的FSG与zein糖基化反应最佳条件:zein溶液与FSG溶液的体积比为1∶3、反应体系pH值=2、反应温度90℃、反应时间90 min,在该条件下,FSG-zein糖基化产物的接枝度为77.81%。电镜扫描技术、傅立叶红外光谱技术和内源荧光光谱技术分析显示,发生糖基化反应后,FSG和zein的原有结构显著改变,证实了FSG与zein通过糖基化反应生成了FSG-zein糖基化复合物。在浓度均为1 mg/mL时,FSG-zein糖基化产物对·OH的清除率显著(P<0.05)高于FSG,对DPPH自由基和ABTS+自由基的清除率以及总还原力均显著(P<0.05)高于FSG和zein。FSG-zein糖基化产物的乳化活性指数、乳化稳定性指数均显著(P<0.05)高于FSG和zein,且起泡能力和起泡稳定性均显著(P<0.05)优于FSG和zein。[结论]优化了亚麻籽胶与玉米醇溶蛋白糖基化反应条件,获得的糖基化产物具有较好的抗氧化能力与乳化和起泡能力。[Objective]This study was conducted to optimize the glycosylation reaction conditions for flaxseed gum(FSG)and zein,and to characterize the structural and functional properties of the glycosylation product.[Method]Using grafting degree as the evaluation index,the main factors affecting the glycosylation reaction between FSG and zein were optimized by orthogonal test on the basis of one-way test.The structure of the FSG-zein glycosylation product was analyzed by the techniques of scanning electron microscope,Fourier infrared spectroscopy and endogenous fluorescence spectroscopy.Furthermore,the FSG-zein glycosylation product was functionally evaluated in terms of anti-oxidant capacity as well as emulsifying and foaming properties.[Result]The optimized glycosylation reaction conditions for FSG and zein were as follows:the ratio of zein solution to FSG solution was 1︰3,the pH value of the reaction system was 2,the reaction temperature was 90℃,and the reaction duration was 90 min.Under these conditions,the grafting degree of the FSG-zein glycosylation product was 77.81%.Scanning electron microscope,Fourier infrared spectroscopy and endogenous fluorescence spectroscopy analyses demonstrated that the initial structures of FSG and zein were significantly changed after the glycosylation reaction,confirming that FSG and zein generated FSG-zein glycosylation compound by glycosylation reaction.At a concentration of 1 mg/mL,the FSG-zein glycosylation product possessed a significantly(P<0.05)higher scavenging rate of·OH than FSG,and exhibited significantly(P<0.05)elevated scavenging rate of DPPH and ABTS+radical as well as total reducing power than FSG and zein.Significantly(P<0.05)increased emulsifying activity index and stability index as well as significantly(P<0.05)improved foaming ability and stability were observed in the FSG-zein glycosylation product in comparison to FSG and zein.[Conclusion]The glycosylation reaction conditions for FSG and zein were optimized,and the obtained glycosylation product possessed good

关 键 词：亚麻籽胶 玉米醇溶蛋白 糖基化 接枝度 抗氧化 

分 类 号：TS201.7[轻工技术与工程—食品科学]