微波预处理对小麦面筋蛋白糖基化改性的影响
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摘要
采用微波预处理小麦面筋蛋白并经葡萄糖糖基化改性后,研究其溶解性和乳化性的变化,同时对改性小麦面筋蛋白的结构进行了表征。结果表明,适当功率的微波预处理有利于小麦面筋蛋白的糖基化改性,微波功率为350 W时,小麦面筋蛋白糖基化改性效果最为显著,其在等电点处的溶解性较对照组提高了78.48%,且乳化活性及乳化稳定性最高分别达到41.65 m~2g~(-1)和11.99 min。适当功率的微波预处理使小麦面筋蛋白表面疏水性提高,而与葡萄糖接枝后,蛋白的表面疏水性降低。SDS-PAGE、傅里叶红外光谱及荧光光谱表明,小麦面筋蛋白以共价键的结合形式接入了葡萄糖分子,生成了糖蛋白。
Wheat gluten was glycosylated with glucose after microwave pre-treatment to investigate the changes in solubility and emulsifying activities, meanwhile, the structural properties of the modified wheat gluten were characterized. Results showed that appropriate power microwave pretreatment is beneficial to glycosylation of wheat gluten.It was found that the glycosylated wheat gluten with microwave pre-treatment at 350 W remarkably improved the solubility at the isoelectric point by 78.48% compare to the control group. Furthermore, the emulsifying capacity and emulsion stability reached the maximum level of 41.65 m~2 g~(-1) and 11.99 min, respectively. And, appropriate microwave pre-treatment could increase the surface hydrophobicity of wheat gluten, while the value decreased after grafting with glucose. The results of SDS-PAGE, Fourier transform infrared spectroscopy and intrinsic fluorescence spectroscopy indicated that wheat gluten grafted with glucose through covalent bonds, whereby the glycoprotein was generated.
Wheat gluten was glycosylated with glucose after microwave pre-treatment to investigate the changes in solubility and emulsifying activities, meanwhile, the structural properties of the modified wheat gluten were characterized. Results showed that appropriate power microwave pretreatment is beneficial to glycosylation of wheat gluten.It was found that the glycosylated wheat gluten with microwave pre-treatment at 350 W remarkably improved the solubility at the isoelectric point by 78.48% compare to the control group. Furthermore, the emulsifying capacity and emulsion stability reached the maximum level of 41.65 m~2 g~(-1) and 11.99 min, respectively. And, appropriate microwave pre-treatment could increase the surface hydrophobicity of wheat gluten, while the value decreased after grafting with glucose. The results of SDS-PAGE, Fourier transform infrared spectroscopy and intrinsic fluorescence spectroscopy indicated that wheat gluten grafted with glucose through covalent bonds, whereby the glycoprotein was generated.
引文
[1]WANG Y, GAN J, ZHOU Y, et al. Improving solubility and emulsifying property of wheat gluten by deamidation with four different acids:Effect of replacement of folded conformation by extended structure[J]. Food Hydrocolloids,2017.72:105-114
[2]VAQUEROL, COMING I, VIVAS S, et al. Tritordeum-a novel cereal for food processing with good acceptability and significant reduction in gluten immunogenic peptides in comparison with wheat.[J]. Journal of the Science of Food and Agriculture, 2017, 98(6):2201-2209
[3]WANG J, WANG C, ZHEN S, et al. Low molecular weight glutenin subunits from the 1U genome of Aegilops umbellulata confer superior dough rheological properties and improve breadmaking quality of bread wheat.[J]. Journal of the Science of Food and Agriculture. 2017, 98(6):2156-2167
[4]ORTOLAN F, STEEL C J. Protein Characteristics that Affect the Quality of Vital Wheat Gluten to be Used in Baking:A Review[J].Comprehensive Reviews in Food Science and Food Safety, 2017, 16(3):369-381
[5]ANSORENA M R, ZUBELDIA F, MARCOVICH N E. Active wheat gluten films obtained by thermoplastic processing[J].LWT-Food Science and Technology, 2016, 69:47-54
[6]DAY L, AUGUSTIN M A, BATEY I L, et al. Wheat-gluten uses and industry needs[J].Trends in Food Science&Technology, 2006,17(2):82-90
[7]QIU C Y, SUN W Z, CUI C, et at. Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat gluten. Food Cbemistry,2013,141(3):2772-2778
[8]杜昱蒙,陈振家,施小迪,等.葡萄糖糖基化大豆分离蛋白的凝胶抗冻性研究[J].中国粮油学报,2016, 31(10).45-49DU Y M, CHEN Z J, SHI X D, et al. Study on gel frost resistance of glucose glycosylated soy protein isolate[J]. Journal of the Chinese Cereals and Oils Association, 2016, 31(10):45-49
[9]YUE L, FANG L, LUO C, et al. Functional properties of the Maillard reaction products of rice protein with sugar[J].Food C.hemistry, 2009,117(1):69-74
[10]ZHANG B, CHI Y J, LI B. Effect of ultrasound treatment on the wet heating Maillard reaction betweenβ-conglycinin and maltodextrin and on the emulsifying properties of conjugates[J]. European Food Research and Technology, 2014,238(1):129-138
[11]布冠好,朱婷伟,陈复生.糖基化改性对大豆蛋白抗原性及结构特性的影响[J].中国粮油学报,2017, 32(1):34-39BU G, ZHU T, CHEN F. Effect of glycosylation on the antigenicity and structural properties of soybean protein[J].Journal of the Chinese Cereals and Oils Association, 2017,32(1):34-39
[12]NAOTOSHI M, YURIKA I, HISASHI N, et al. Emulsion Stabilization by Maillard-type Covalent Complex of Plasma Protein with Galactomannan[J]. Journal of Food Science. 1995,60(60):265-268
[13]范大明.微波热效应对米淀粉结构的影响[D].无锡:江南大学,2012FAN D. Effect of microwave heating on structure of rice starch[D]. Wuxi:Jiangnan University, 2012
[14]GUAN J J, ZHANG T B, HUI M, et al. Mechanism of microwave-accelerated soy protein isolate-saccharide graft reactions[J]. Food Research International. 2011, 44(9):2647-2654
[15]张海华,陈晔,周惠明.微波处理对小麦面筋蛋白结构的影响[J].食品科学,2011, 32(5):65-69ZHANG H H, CHEN Y, ZHOU H M. Effect of microwave treatment on wheat gluten protein structure[J]. Food Science, 2011. 32(5):65-69
[16]谢欢.不同时空条件下微波对蛋清蛋白糖基化反应的影响[D].南昌:南昌大学,2017XIE H. Effect of microwave on protein glycosylation of egg white under different space-time conditions[D]. Nanchang:Nanchang University, 2017
[17]LERTITTIKUL W. BENJAKUI S, TANAKA M. Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein-glucose model system as influenced by pH[J]. Food Chemistry. 2007, 100(2):669-677
[18]DIFTIS N. KIOSSEOGLOU V. Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose[J]. Food Chemistry,2003,81(1):1-6
[19]王爱军,王凤山,王友联,等.低浓度蛋白质含量测定方法的研究[J].中国生化药物杂志,2003,24(2):78-80WANG A J, WANG F S, WANG Y L, et al. Study on the determination of protein concentration at low concentration[J]. Chinese Journal of Biochemical and Pharmaceutics,2003, 24(2):78-80
[20]TANG S, HETTIARAC.HCHY N S, HORAX R, et al.Physicochemical Properties and Functionality of Rice Bran Protein Hydrolyzate Prepared from Heat-stabilized Defatted Rice Bran with the Aid of Enzymes[J]. Journal of Food Science, 2006,68(1):152-157
[21]WANG Kaiqiang, LUO Shuizhong, CAI Jing, et al. Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure[J]. Food Chemistry, 2016, 197:168-74
[22]WANG K, LUO S, ZHONG X, et al. Effect of Modified Wheat Gluten on Boiling Resistance Capacity of Pork Meatballs[J]. Journal of Food Science, 2016, 81(2):E430-E437
[23]GUAN J J, ZHANG T B, HUI M, et al. Mechanism of microwave-accelerated soy protein isolate-saccharide graft reactions[J]. Food Research International. 2011, 44(9):2647-2654
[24]王玉琪,巫光宏,林先丰,等.多糖和糖蛋白聚丙烯酰胺凝胶电泳染色方法的改进[J].植物生理学报,2009,45(2):169-172WANG Y Q, WU G H, LIN X F, et al. Improvement of polyacrylamide gel electrophoresis dyeing methods for polysaccharides and glycoproteins[J].Plant Physiology Journal, 2009, 45(2):169-172
[25]张雅婷.酪蛋白美拉德反应产物理化性质与包埋释放性能研究[D].无锡:江南大学,2013ZHANG Y T. Physical properties and entrapment release properties of casein maillard reaction products[D]. Wuxi:Jiangnan University, 2013
[26]任仙娥,杨锋,曹燕,等.糖基化改性对谷朊粉功能性质的影响[J].粮食与饲料工业,2013,12(4):30-33REN X E, YANG F, CAO Y, et al. Effect of glycosylation on the functional properties of gluten powder[J]. Cereal and Feed Industry, 2013, 12(4):30-33
[27]许彩虹,于淑娟,杨晓泉.糖基化对大豆7S球蛋白凝胶流变性质的影响(Ⅱ)[J].现代食品科技,2010,26(12):1293-1296XU C J H, YU S J, YANG X. QEffect of glycosylation on the rheological properties of soybean 7S globulin gel(Ⅱ)[J]. Modern Food Science&Technology, 2010, 26(12):1293-1296
[28]王军,王忠合,宋凤艳,等.糖基化反应对鸡蛋清蛋白与低聚麦芽糖交联物活性和功能性的影响[J].现代食品科技,2014(10):24-29WANG J, WANG Z H, SONG F Y, et al. Effects of glycosylation on the activity and functionality of cross-linked products of egg albumin and oligomeric maltose[J]. Modern Food Science&Technology, 2014(10):24-29
[29]THOSTENSON E T, CHOU T W. Microwave processing:fundamentals and applications[J]. Composites Part A Applied Science and Manufacturing, 1999,30(9):1055-1071
[30]DICKINSON E. Hydrocolloids at interfaces and the influence on the properties of dispersed systems[J]. Food Hydrocolloids. 2003,17(1):25-39
[31]程熙茜.超声辅助湿热法制备大豆分离蛋白糖接枝物[D].无锡:江南大学,2012CHEN X Q. Preparation of soy protein isolate sugar grafts by ultrasonic-assisted wet heat method[D]. Wuxi:Jiangnan University, 2012
[32]孙常雁.乳清蛋白肽美拉德反应产物的制备及其抗氧化作用机理研究[D].哈尔滨:东北农业大学,2014SUN C Y. Preparation of maillard reaction product of whey protein peptide and its antioxidative mechanism[D]. Haerbing:Northeast Agricultural University, 2014
[33]SRIVASTAVA A K, ICONOMIDOU V A, CHRYSSIKOS G D.et al. Secondary structure of chorion proteins of the Lepidoptera Pericallia ricini and Ariadne merione by ATR FT-IR and micro-Raman spectroscopy[J]. International Journal of Biological Macromolecules. 2011.49(3):317-322
[34]BAISIER W M, LABUZA T P. Maillard browning kinetics in a liquid model system.[J].Journal of Agricultural and Food Chemistry, 1992,40(5):707-713
[35]ZHAO J, TIAN Z and CHEN L. Effects of deamidation on aggregation and emulsifying properties of barley glutelin.Food Chemistry, 2011.128(4):1029-1036
[36]SUNGHO H, MAI N L, AN G M, et al. Microwave-assisted pretreatment of cellulose in ionic liquid for accelerated enzymatic hydrolysis.[J]. Bioresource Technology, 2011,102(2):1214-1219
[37]AGYARE KK, XIONG YL,ADDO K, Influence of salt and pH on the solubility and structural characteristics of transglutaminase-treated wheat gluten hydrolysate. Food Chemistry, 2007,107(3):1131-1137.
[2]VAQUEROL, COMING I, VIVAS S, et al. Tritordeum-a novel cereal for food processing with good acceptability and significant reduction in gluten immunogenic peptides in comparison with wheat.[J]. Journal of the Science of Food and Agriculture, 2017, 98(6):2201-2209
[3]WANG J, WANG C, ZHEN S, et al. Low molecular weight glutenin subunits from the 1U genome of Aegilops umbellulata confer superior dough rheological properties and improve breadmaking quality of bread wheat.[J]. Journal of the Science of Food and Agriculture. 2017, 98(6):2156-2167
[4]ORTOLAN F, STEEL C J. Protein Characteristics that Affect the Quality of Vital Wheat Gluten to be Used in Baking:A Review[J].Comprehensive Reviews in Food Science and Food Safety, 2017, 16(3):369-381
[5]ANSORENA M R, ZUBELDIA F, MARCOVICH N E. Active wheat gluten films obtained by thermoplastic processing[J].LWT-Food Science and Technology, 2016, 69:47-54
[6]DAY L, AUGUSTIN M A, BATEY I L, et al. Wheat-gluten uses and industry needs[J].Trends in Food Science&Technology, 2006,17(2):82-90
[7]QIU C Y, SUN W Z, CUI C, et at. Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat gluten. Food Cbemistry,2013,141(3):2772-2778
[8]杜昱蒙,陈振家,施小迪,等.葡萄糖糖基化大豆分离蛋白的凝胶抗冻性研究[J].中国粮油学报,2016, 31(10).45-49DU Y M, CHEN Z J, SHI X D, et al. Study on gel frost resistance of glucose glycosylated soy protein isolate[J]. Journal of the Chinese Cereals and Oils Association, 2016, 31(10):45-49
[9]YUE L, FANG L, LUO C, et al. Functional properties of the Maillard reaction products of rice protein with sugar[J].Food C.hemistry, 2009,117(1):69-74
[10]ZHANG B, CHI Y J, LI B. Effect of ultrasound treatment on the wet heating Maillard reaction betweenβ-conglycinin and maltodextrin and on the emulsifying properties of conjugates[J]. European Food Research and Technology, 2014,238(1):129-138
[11]布冠好,朱婷伟,陈复生.糖基化改性对大豆蛋白抗原性及结构特性的影响[J].中国粮油学报,2017, 32(1):34-39BU G, ZHU T, CHEN F. Effect of glycosylation on the antigenicity and structural properties of soybean protein[J].Journal of the Chinese Cereals and Oils Association, 2017,32(1):34-39
[12]NAOTOSHI M, YURIKA I, HISASHI N, et al. Emulsion Stabilization by Maillard-type Covalent Complex of Plasma Protein with Galactomannan[J]. Journal of Food Science. 1995,60(60):265-268
[13]范大明.微波热效应对米淀粉结构的影响[D].无锡:江南大学,2012FAN D. Effect of microwave heating on structure of rice starch[D]. Wuxi:Jiangnan University, 2012
[14]GUAN J J, ZHANG T B, HUI M, et al. Mechanism of microwave-accelerated soy protein isolate-saccharide graft reactions[J]. Food Research International. 2011, 44(9):2647-2654
[15]张海华,陈晔,周惠明.微波处理对小麦面筋蛋白结构的影响[J].食品科学,2011, 32(5):65-69ZHANG H H, CHEN Y, ZHOU H M. Effect of microwave treatment on wheat gluten protein structure[J]. Food Science, 2011. 32(5):65-69
[16]谢欢.不同时空条件下微波对蛋清蛋白糖基化反应的影响[D].南昌:南昌大学,2017XIE H. Effect of microwave on protein glycosylation of egg white under different space-time conditions[D]. Nanchang:Nanchang University, 2017
[17]LERTITTIKUL W. BENJAKUI S, TANAKA M. Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein-glucose model system as influenced by pH[J]. Food Chemistry. 2007, 100(2):669-677
[18]DIFTIS N. KIOSSEOGLOU V. Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose[J]. Food Chemistry,2003,81(1):1-6
[19]王爱军,王凤山,王友联,等.低浓度蛋白质含量测定方法的研究[J].中国生化药物杂志,2003,24(2):78-80WANG A J, WANG F S, WANG Y L, et al. Study on the determination of protein concentration at low concentration[J]. Chinese Journal of Biochemical and Pharmaceutics,2003, 24(2):78-80
[20]TANG S, HETTIARAC.HCHY N S, HORAX R, et al.Physicochemical Properties and Functionality of Rice Bran Protein Hydrolyzate Prepared from Heat-stabilized Defatted Rice Bran with the Aid of Enzymes[J]. Journal of Food Science, 2006,68(1):152-157
[21]WANG Kaiqiang, LUO Shuizhong, CAI Jing, et al. Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure[J]. Food Chemistry, 2016, 197:168-74
[22]WANG K, LUO S, ZHONG X, et al. Effect of Modified Wheat Gluten on Boiling Resistance Capacity of Pork Meatballs[J]. Journal of Food Science, 2016, 81(2):E430-E437
[23]GUAN J J, ZHANG T B, HUI M, et al. Mechanism of microwave-accelerated soy protein isolate-saccharide graft reactions[J]. Food Research International. 2011, 44(9):2647-2654
[24]王玉琪,巫光宏,林先丰,等.多糖和糖蛋白聚丙烯酰胺凝胶电泳染色方法的改进[J].植物生理学报,2009,45(2):169-172WANG Y Q, WU G H, LIN X F, et al. Improvement of polyacrylamide gel electrophoresis dyeing methods for polysaccharides and glycoproteins[J].Plant Physiology Journal, 2009, 45(2):169-172
[25]张雅婷.酪蛋白美拉德反应产物理化性质与包埋释放性能研究[D].无锡:江南大学,2013ZHANG Y T. Physical properties and entrapment release properties of casein maillard reaction products[D]. Wuxi:Jiangnan University, 2013
[26]任仙娥,杨锋,曹燕,等.糖基化改性对谷朊粉功能性质的影响[J].粮食与饲料工业,2013,12(4):30-33REN X E, YANG F, CAO Y, et al. Effect of glycosylation on the functional properties of gluten powder[J]. Cereal and Feed Industry, 2013, 12(4):30-33
[27]许彩虹,于淑娟,杨晓泉.糖基化对大豆7S球蛋白凝胶流变性质的影响(Ⅱ)[J].现代食品科技,2010,26(12):1293-1296XU C J H, YU S J, YANG X. QEffect of glycosylation on the rheological properties of soybean 7S globulin gel(Ⅱ)[J]. Modern Food Science&Technology, 2010, 26(12):1293-1296
[28]王军,王忠合,宋凤艳,等.糖基化反应对鸡蛋清蛋白与低聚麦芽糖交联物活性和功能性的影响[J].现代食品科技,2014(10):24-29WANG J, WANG Z H, SONG F Y, et al. Effects of glycosylation on the activity and functionality of cross-linked products of egg albumin and oligomeric maltose[J]. Modern Food Science&Technology, 2014(10):24-29
[29]THOSTENSON E T, CHOU T W. Microwave processing:fundamentals and applications[J]. Composites Part A Applied Science and Manufacturing, 1999,30(9):1055-1071
[30]DICKINSON E. Hydrocolloids at interfaces and the influence on the properties of dispersed systems[J]. Food Hydrocolloids. 2003,17(1):25-39
[31]程熙茜.超声辅助湿热法制备大豆分离蛋白糖接枝物[D].无锡:江南大学,2012CHEN X Q. Preparation of soy protein isolate sugar grafts by ultrasonic-assisted wet heat method[D]. Wuxi:Jiangnan University, 2012
[32]孙常雁.乳清蛋白肽美拉德反应产物的制备及其抗氧化作用机理研究[D].哈尔滨:东北农业大学,2014SUN C Y. Preparation of maillard reaction product of whey protein peptide and its antioxidative mechanism[D]. Haerbing:Northeast Agricultural University, 2014
[33]SRIVASTAVA A K, ICONOMIDOU V A, CHRYSSIKOS G D.et al. Secondary structure of chorion proteins of the Lepidoptera Pericallia ricini and Ariadne merione by ATR FT-IR and micro-Raman spectroscopy[J]. International Journal of Biological Macromolecules. 2011.49(3):317-322
[34]BAISIER W M, LABUZA T P. Maillard browning kinetics in a liquid model system.[J].Journal of Agricultural and Food Chemistry, 1992,40(5):707-713
[35]ZHAO J, TIAN Z and CHEN L. Effects of deamidation on aggregation and emulsifying properties of barley glutelin.Food Chemistry, 2011.128(4):1029-1036
[36]SUNGHO H, MAI N L, AN G M, et al. Microwave-assisted pretreatment of cellulose in ionic liquid for accelerated enzymatic hydrolysis.[J]. Bioresource Technology, 2011,102(2):1214-1219
[37]AGYARE KK, XIONG YL,ADDO K, Influence of salt and pH on the solubility and structural characteristics of transglutaminase-treated wheat gluten hydrolysate. Food Chemistry, 2007,107(3):1131-1137.