| Popis: |
以菜籽分离蛋白为原料，在琥珀酸酐酰化改性的基础上采用3种多糖（羧甲基壳聚糖、氧化葡聚糖、羧甲基纤维素）协同TG酶催化对菜籽蛋白进行了糖基化修饰，再通过热诱导制备改性菜籽蛋白凝胶，研究不同多糖与酰化协同修饰对菜籽蛋白凝胶结构和功能性质的影响。结果表明：糖基化-酰化修饰菜籽蛋白，形成了致密且均匀的凝胶网络结构，使其溶胀性能、流变性能和凝胶强度均得到了改善。其中，羧甲基壳聚糖协同琥珀酸酐酰化修饰菜籽蛋白，获得的菜籽蛋白凝胶硬度最大，为92.337 g，弹性较好，为0.960，溶胀率为8.432 g/g；其表面疏水性最高，为1 305.1，自由巯基含量最低，为1.73 μmol/g；其内部形成的网络结构整齐，呈规则且密集的圆形。糖基化-酰化修饰后，菜籽蛋白功能性质的改变可能与其二级结构中α-螺旋、β-折叠、β-转角和无规则卷曲含量均有不同程度的变化有关。 Based on the acylation modification with succinic anhydride, rapeseed protein isolate was modified with three kinds of polysaccharides(carboxymethyl chitosan, oxidized dextran, carboxymethyl cellulose) and TG enzyme. Modified rapeseed protein gel was prepared by heat induction to study the effects of different polysaccharides and acylation modification on the structure and functional properties of rapeseed protein gel. The results showed that glycosylation-acylation modified rapeseed protein to form a compact and uniform gel network structure, which improved its swelling properties, rheological properties and gel strength. When the rapeseed protein was modified with carboxymethyl chitosan and succinic anhydride, the hardness of rapeseed protein gel was the best (92.337 g), elasticity was better (0.960), the swelling rate was 8.432 g/g, the surface hydrophobic was the highest(1 305.1), the free sulfhydryl group content was the lowest (1.73 μmol/g), and the internal network formed uniform structure with regular and dense circle. After the modification of glycosylation-acylation, the change of functional properties of rapesecd protein was possibly related to the changes of the contents of α -helix, β -folding, β -turning and random coil. |
