亚麻籽胶糖基化改性核桃蛋白及性质分析  

Modification of Walnut Protein by Glycosylation of Linseed Gum and Analysis of Its Properties

作　　者：张斌 李聪方 杨莉 马芳 马子尧 王立杰 葛梦尧 董娟[1] Zhang Bin;Li Congfang;Yang Li;Ma Fang;Ma Ziyao;Wang Lijie;Ge Mengyao;Dong Juan(School of Food,Shihezi University,Shihezi 832000;Kashi Guanghua Modern Agriculture Co.,Ltd.,Kashi 844000)

机构地区：[1]石河子大学食品学院,石河子832000 [2]喀什光华现代农业有限公司,喀什844000

出　　处：《中国粮油学报》2024年第12期88-96,共9页Journal of the Chinese Cereals and Oils Association

基　　金：新疆维吾尔自治区重大科技专项(2022A02004)。

摘　　要：针对核桃蛋白溶解性差,限制其在食品工业中应用的问题,采用亲水性多糖亚麻籽胶(LG)糖基化改性核桃分离蛋白(WPI),通过单因素结合响应面方法优化核桃分离蛋白亚麻籽胶(WPI-LG)偶联物制备工艺,测定WPI-LG及其对照样品的糖基化反应程度、聚丙烯酰胺凝胶电泳、氨基酸含量、傅里叶变换红外光谱、圆二色谱、紫外光谱、溶解度、持水性持油性、起泡性和泡沫稳定性等结构和功能特性。结果表明:糖基化最优工艺为WPI与LG质量比为4.4∶1.0、反应温度91℃、反应时间94 min,测得WPI-LG偶联物溶解度为90.35%,较WPI提高了54%。聚丙烯酰胺凝胶电泳、傅里叶变换红外光谱、氨基酸含量、紫外光谱证实WPI与LG共价结合。相较于WPI,持水能力和持油能力提高2.03倍和2.04倍、起泡性和泡沫稳定性提高1.72和1.37倍。To address the problem of poor solubility of walnut protein which limits the application of walnut protein in the food industry,in this paper,walnut isolate protein(WPI)was modified by glycosylation of the hydrophilic polysaccharide linseed gum(LG).The preparation process of Walnut isolate protein linseed gum conjugate WPI-LG was optimized by single factor combined with response surface method.The degree of glycosylation reaction,polyacrylamide gel electrophoresis,amino acid content,Fourier transform infrared spectroscopy,circular dichroism,ultraviolet spectroscopy,solubility,water holding capacity,oil holding capacity,foaming capacity and foam stability of WPI-LG and its control samples were determined.The results indicated that the optimal condition for glycosylation:the mass ratio of WPI to LG was 4.4∶1.0,the reaction temperature was 91℃,and the reaction time was 94 min.The solubility of WPI-LG conjugate was 90.35%,54%higher than WPI.Polyacrylamide gel electrophoresis,Fourier transform infrared spectroscopy,amino acid content,and ultraviolet spectroscopy confirmed the covalent binding of WPI to LG.Compared with WPI,the water holding capacity and oil holding capacity increased by 2.03 times and 2.04 times,and the foaming ability and foam stability increased by 1.72 times and 1.37 times.It was found that modified WPI could improve its structural and functional properties by LG glycosylation.

关 键 词：亚麻籽胶 核桃分离蛋白 糖基化 结构性质 功能性质 

分 类 号：TS209[轻工技术与工程—食品科学]