壳聚糖改性青稞醇溶蛋白及相互作用分析  

Highland barley gliadin modified by chitosan and interaction analysis

作　　者：夏天立 周文菊 钟志明 杨帅 杜艳 涂兆鑫 李娟 XIA Tianli;ZHOU Wenju;ZHONG Zhiming;YANG Shuai;DU Yan;TU Zhaoxin;LI Juan(National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing,Jiangnan University,Wuxi 214122,China;Qinghai Tianyoude Technology Investment Management Group Co.,Ltd.,Xining 810016,China;Qinghai Huashi Highland Barley Biotechnology Development Co.Ltd.,Xining 810016,China;Jiangsu Provincial Engineering Research Center for Bioactive Product Processing,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学粮食发酵与食品生物制造国家工程研究中心,江苏无锡214122 [2]青海天佑德科技投资管理集团有限公司,青海西宁810016 [3]青海华实青稞生物科技开发有限公司,青海西宁810016 [4]江苏省生物活性制品加工工程技术研究中心,江苏无锡214122

出　　处：《食品与发酵工业》2025年第4期214-220,共7页Food and Fermentation Industries

基　　金：海南藏族自治州科技效益计划(2022-KH05-C);青海省重大科技项目(2021-NK-A3);西宁市科技规划项目(2023-Y-03)。

摘　　要：该研究旨在通过壳聚糖改善青稞醇溶蛋白的功能性质,并具体探究壳聚糖-青稞醇溶蛋白复合物形成的机理和内在相互作用。采用浊度滴定法对壳聚糖-青稞醇溶蛋白复合物的形成过程进行了分析,并通过傅立叶红外光谱和荧光光谱测定了内在相互作用力,此外还对添加壳聚糖前后,青稞醇溶蛋白的乳化性、起泡性和疏水性进行了测定。结果表明,壳聚糖与青稞醇溶蛋白形成可溶性复合物和不溶性复合物的相点分别为3.1和3.3,主要驱动力是疏水相互作用和氢键,同时还存在静电相互作用。壳聚糖的添加还使青稞醇溶蛋白乳化活性和乳化稳定性得到增强,泡沫稳定性和表面疏水性均得到不同程度的改善,而在pH 4.0,壳聚糖与青稞醇溶蛋白质量浓度比接近1∶40时两者的相互作用最强,改性效果也最好。该研究利用壳聚糖与青稞醇溶蛋白之间的相互作用,显著改善了青稞醇溶蛋白的功能性质,为青稞醇溶蛋白在食品工业中更好的应用提供了一定的理论基础。This study aimed to improve the functional properties of highland barley gliadin(HBG)by chitosan(Cs).Moreover,the formation mechanism and interaction of Cs-HBG complex were also investigated.The formation process of Cs-HBG complex was analyzed by turbidity titration method,and the intrinsic interaction forces were determined by Fourier transform infrared spectroscopy and fluorescence spectroscopy.In addition,the emulsifying,foaming,and hydrophobicity of HBG before and after adding Cs were also measured.Results indicated that the phase points for the formation of soluble and insoluble complexes between Cs and HBG were 3.1 and 3.3,respectively.The primary driving forces underlying the formation of the Cs-HBG complex were hydrophobic interactions and hydrogen bonds,as well as electrostatic interactions.The addition of Cs also enhanced the emulsifying activity and stability of HBG,the foaming stability and surface hydrophobicity were also improved to varying degrees.Furthermore,the interaction between Cs and HBG was strongest when the pH was 4.0 and the concentration ratio(Cs∶HBG)was close to 1∶40.This study utilizes the interaction between Cs and HBG to significantly improve the functional properties of HBG.It provided a theoretical basis for the better application of HBG in the food industry.

关 键 词：壳聚糖 青稞醇溶蛋白 相互作用 功能性质 

分 类 号：TS201.21[轻工技术与工程—食品科学]