首页|酶解联合美拉德反应处理对面筋蛋白特性的影响

酶解联合美拉德反应处理对面筋蛋白特性的影响

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为了更好地修饰和利用面筋蛋白,采用酶解联合美拉德反应对面筋蛋白进行改性,并对其理化、结构和加工性能进行了研究.结果表明:与面筋蛋白相比,当反应温度为 100℃时,酶解产物的美拉德反应产物的最大发泡能力为 19.17%,溶解度和接枝度分别提高到(40.27±0.32)%和(24.75±1.47)%,乳化活性提升了 1.2 倍,同时游离巯基含量为 0.86 μmol/g,表明酶解可以有效减少二硫键的生成;随着反应温度的升高,面筋蛋白及其酶解产物的美拉德反应产物的荧光强度降低,增强了色氨酸和酪氨酸残基的荧光猝灭作用,而荧光中间产物的含量增加;酶解促进了美拉德反应的发生和糖基化终末产物前体物质的生成;由于酶解和反应温度的影响,面筋蛋白及其酶解产物的美拉德反应产物在性质和结构上存在显著差异.研究结果为修饰面筋蛋白的结构和改善其加工性能提供了一种可行的方法.
Effect of enzymatic hydrolysis combined with Maillard reaction treatment on the proper-ties of gluten protein
The compounds resulting from the Maillard reaction between bioactive peptides derived from food and carbohydrates possess unique molecular structures,excellent nutritional functionality,and excep-tional biocompatibility.These compounds exert significant influence on the processing quality,functional characteristics,and nutritional health benefits of food.The complexes formed by proteolytic products and sugars have smaller molecular weight,higher covalent efficiency,better functional nutritional properties,and easier digestion and decomposition of biological activity compared to the covalent complexes formed by protein-sugars.Therefore,in order to better modify and utilize gluten protein,in this study,gluten was modi-fied by enzymatic hydrolysis combined with Maillard reaction,and its physicochemical,structural,and pro-cessing properties were studied.Due to the influence of enzymatic hydrolysis and reaction temperature,the properties and structures of Maillard reaction products of gluten protein(MG)and its enzymatic hydrolysates(MEG)had significant differences.The results showed that compared with gluten protein,when the reaction temperature was 100℃,the maximum foaming capacity of MEG was 19.17%,the solubility and grafting degree were increased to(40.27±0.32)%and(24.75±1.47)%,respectively.The emulsifying activity increased by 1.2 times,and the free sulfhydryl content was 0.86 μmol/g,indicating that enzymatic hydrol-ysis can effectively reduce the formation of disulfide bonds.In addition,with the increase in reaction tem-perature,the fluorescence intensity of Maillard reaction products(MRPs)decreased,which enhanced the fluorescence quenching of tryptophan and tyrosine residues,while the content of fluorescent intermediates increased.Meanwhile,enzymatic hydrolysis promoted the occurrence of the Maillard reaction and the for-mation of advanced glycation end products(AGEs).Therefore,the objective of this study was to evaluate the applicability of enzymatic hydrolysis and Maillard reaction in improving gluten processability.The phys-icochemical properties and structural characteristics,the functional properties and the effect of modification on AGEs generation were investigated.The results provided a feasible method for modifying the structure of gluten protein and improved its processing performance.

gluten proteinhydrolysatesMaillard reactionstructural characteristicsmachining perform-ance

代娅、李华、刘鑫慧、刘心如、陈珍珍、平亚莉

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河南工业大学 粮油食品学院,河南 郑州 450001

面筋蛋白 酶解产物 美拉德反应 结构特性 加工性能

省级科技研发计划联合基金项目

222103810068

2024

河南工业大学学报(自然科学版)
河南工业大学

河南工业大学学报(自然科学版)

CSTPCD北大核心
影响因子:0.547
ISSN:1673-2383
年,卷(期):2024.45(2)
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