糖基化结合单宁酸改性对熔球态蛋清蛋白乳化特性的影响
Effects of glycosylation combined with tannic acid modification on the emulsification properties of molten globule egg white protein
万俊 1张孝芹 1邓博文 2艾民珉 2谢哲权3
作者信息
- 1. 广东农工商职业技术学院,广东 广州 510507
- 2. 华南农业大学,广东 广州 510642
- 3. 汕头市农产品质量安全中心,广东 汕头 515000
- 折叠
摘要
[目的]开发基于熔球态蛋清蛋白(molten-globule state egg white protein,MGEWP)稳定乳液的修饰方法.[方法]采用pH诱导法使蛋清蛋白部分变性生成MGEWP,并研究D-木糖与单宁酸改性对MGEWP乳化特性的协同增强作用.[结果]随着单宁酸浓度的增加,D-木糖糖基化修饰的MGEWP(X-MGEWP)浊度与褐变程度显著增加(P<0.05),且单宁酸导致X-MGEWP发生解折叠行为,暴露更多游离巯基与活性基团,并显著提高X-MGEWP的分子柔度、表观黏度、弹性模量和黏性模量(P<0.05).在极端pH处理下,MGEWP的有效反应基团钝化,与D-木糖的美拉德反应被抑制,导致X-MGEWP的乳化特性与未经糖基化处理的MGEWP无显著差异(P>0.05),而添加单宁酸可显著增强X-MGEWP的乳化活性(P<0.05),且与单宁酸表现出剂量依赖性.[结论]D-木糖/单宁酸的协同改性是提高MGEWP乳化性的潜在方法之一.
Abstract
[Objective]This study aimed to develop a modification method to stabilize emulsions using molten-globule state egg white protein(MGEWP).[Methods]MGEWP was prepared through partial denaturation of egg white protein via pH induction.The synergistic effects of D-xylose and tannic acid on the emulsifying properties of MGEWP were analyzed.[Results]Increasing tannic acid concentration significantly elevated the turbidity and browning degree of D-xylose glycosylated MGEWP(X-MGEWP)(P<0.05).Tannic acid facilitated the unfolding of X-MGEWP,exposing free sulfhydryl and active groups,which enhanced molecular flexibility,apparent viscosity,storage modulus and loss modulus(P<0.05).However,under extreme pH value treatment,the active groups of MGEWP were passivated,inhibiting the Maillard reaction with D-xylose.As a result,there was no significant difference in emulsification properties between glycosylated X-MGEWP and untreated MGEWP(P>0.05).The addition of tannic acid enhanced the emulsifying activity of X-MGEWP obviously(P<0.05),and it was dose-dependent with tannic acid concentration.[Conclusion]The synergistic modification of MGEWP with D-xylose/tannic acid represents a promising method for enhancing the emulsifying properties of MGEWP,offering potential applications in emulsion stabilization.
关键词
蛋清蛋白/单宁酸/糖基化/乳化特性Key words
egg white protein/tannic acid/glycosylation/emulsification properties引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据