多糖添加量对玉米醇溶蛋白-葡聚糖接枝物理化特性的影响  

Effect of polysaccharide addition on physicochemical properties of zein-dextran grafts

作　　者：汪德雄 肖志刚 张一凡 李佳楠 朱旻鹏 Wang Dexiong;Xiao Zhigang;Zhang Yifan;Li Jianan;Zhu Minpeng(College of Grain Science/Shenyang Key Laboratory of Grain and Oil Deep Processing,Shenyang Normal University,Shenyang,Liaoning 110034)

机构地区：[1]沈阳师范大学粮食学院/沈阳市粮油深加工重点实验室,辽宁沈阳110034

出　　处：《粮食科技与经济》2024年第5期110-115,共6页Food Science And Technology And Economy

基　　金：沈阳市粮油深加工重点实验室课题基金资助(2023002)。

摘　　要：玉米醇溶蛋白(Zein)因水溶性差等问题,限制了其应用。为了解决这一问题,对其糖基化改性,通过接入多糖来改善它的功能特性,扩大其应用范围。采用美拉德湿法利用葡聚糖(DX)对Zein进行糖基化改性,研究不同DX添加量(蛋白、多糖质量比分别为4:1、2:1、1:1和1:2)对Zein改性的影响,通过接枝率、FTIR、溶解度和乳化性等指标对美拉德接枝物的结构和性质进行表征。糖基化改性后,Zein的溶解性、分散性、乳化性等均有较大改善,且改善效果与DX添加量呈正相关。利用美拉德反应DX能与Zein共价连接,亲水性多糖的接入能显著改善Zein的溶解性和乳化性等功能特性,是改善Zein理化特性的有效方法。The application of zein was limited due to its poor water solubility.In order to solve this problem,the glycosylation of zein was modified to improve its functional properties and expand its application range by adding polysaccharide.The glycosylation of zein was carried out using dextran(DX)by Maillard method,and the effects of different DX supplemental levels(protein,polysaccharide mass ratio 4:1,2:1,1:1 and 1:2,respectively)on zein modification were studied.The structure and properties of Maillard grafts were characterized by grafting rate,FTIR,solubility and emulsification.After glycosylation,solubility,dispersion,emulsification properties of zein were greatly improved,and the improvement effect was positively correlated with the added amount of DX.The addition of hydrophilic polysaccharide can significantly improve the solubility and emulsification of zein,which is an effective method to improve the physicochemical properties of zein.

关 键 词：玉米醇溶蛋白 葡聚糖 美拉德反应 理化特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]