蛋白质谷氨酰胺酶对玉米醇溶蛋白界面性质的影响  

Effect of Protein Glutaminase on the Interface Properties of Zein

作　　者：刘兴丽 任晨辉 申慧珊 王宏伟 张艳艳[1,2,3] 张华 LIU Xingli;REN Chenhui;SHEN Huishan;WANG Hongwei;ZHANG Yanyan;ZHANG Hua(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Key Laboratory of Cold Chain Food Processing and Safety Control(Zhengzhou University of Light Industry),Ministry of Education,Zhengzhou 450001,China;National&Local Joint Engineering Research Center of Cereal-Based Foods(Henan),Zhengzhou 450001,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450001 [2]冷链食品加工与安全控制教育部重点实验室,河南郑州450001 [3]面制食品国家地方联合工程研究中心(河南),河南郑州450001

出　　处：《食品工业科技》2025年第5期17-25,共9页Science and Technology of Food Industry

基　　金：河南省重点研发专项(231111113200);河南高校科技创新团队(23IRTSTHN029)。

摘　　要：为提高玉米醇溶蛋白在食品工业中的应用,本文通过测定溶解度、蛋白质结构、表面疏水性、起泡性、乳化性、表面张力、表面膨胀模量等指标,探究了蛋白质谷氨酰胺酶(Protein Glutaminase,PG)不同添加量(0、10、20、30、40、50 U/g)对玉米醇溶蛋白界面性质的影响。结果表明,随着PG添加量的增加,玉米醇溶蛋白的脱酰胺度逐渐升高,酶添加量为40 U/g时溶解度与对照组相比提升了504.38%。二级结构结果表明,PG使β-折叠相对含量减少,β-转角相对含量增加。内源荧光强度和表面疏水性先减小后增加,其微观结构由块状变成了片状,形成了规则的三维网状结构。拉曼光谱分析结果表明酪氨酸残基峰强比(I_(850)/I_(830))增强,色氨酸残基峰强比(I_(760)/I_(1004))先降低后升高。此外,PG降低了玉米醇溶蛋白在气-液界面的表面张力,增强了其表面膨胀模量,显著(P<0.05)提升了其乳化与起泡活性。综上所述,本研究表明PG处理可以改变玉米醇溶蛋白的结构,改善其界面性质,提高功能特性,有利于玉米醇溶蛋白在食品工业中更好的应用。To improve the application of zein in the food industry,the present study explored the effect of adding different amounts(0,10,20,30,40,and 50 U/g)of protein glutaminase(PG)on the interfacial properties of zein by measuring solubility,protein structure,surface hydrophobicity,foaming,emulsification,surface tension,surface expansion modulus,and other indicators.As the amount of PG added was increased,the degree of zein deamidation gradually increased.When the amount of enzyme added was 40 U/g,the solubility increased by 504.38%compared with that of the control group.The secondary structure results showed that PG reduced the relative content ofβ-sheet and increased the relative content ofβ-turn.The endogenous fluorescence intensity and surface hydrophobicity first decreased and then increased,and the microstructure changed from blocks to flakes,forming a regular three-dimensional(3D)network structure.Raman spectral analysis showed that the peak intensity ratio of tyrosine residues(I_(850)/I_(830))was enhanced,whereas the peak intensity ratio of tryptophan residues(I_(760)/I_(1004))first decreased and then increased.In addition,PG reduced the surface tension of zein at the air-liquid interface,enhanced its surface expansion modulus,and significantly(P<0.05)improved its emulsification and foaming properties.In summary,the present study showed that PG treatment can change the structure of zein,improve its interfacial properties,and enhance its functional properties,which enables the improved use of zein in the food industry.

关 键 词：蛋白质谷氨酰胺酶 玉米醇溶蛋白 界面性质 气-液界面 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]