瓜尔豆胶酶解液改性蛋清蛋白凝胶性质的研究
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摘要
在最佳酶解条件下酶解瓜尔豆胶,并用HPGFC和HPLC分析酶解液的组成。取酶解液与蛋清蛋白进行接枝改性研究,固定反应温度为60℃,相对湿度为79%,改变底物配比,反应p H值和反应时间,制备不同的接枝产物并研究其凝胶性和持水性。同时,利用氨基酸分析,SDSPAGE分析和凝胶微观结构分析来表征接枝产物的凝胶性能。结果表明:瓜尔豆胶酶解液的主要成分是甘露低聚糖,几乎不含有单糖。为获得最高的凝胶性和持水性,制备接枝产物的最佳反应条件为:底物配比0.5%,p H值9.0,反应时间4 d,此改性蛋白粉在p H 4.0~10.0的范围内有较高的凝胶强度,且具有良好的储藏稳定性。随着改性时间的延长,改性蛋白粉中游离氨基和氨基酸含量减少。SDS-PAGE分析表明,瓜尔豆胶酶解液和蛋清蛋白在接枝反应的过程中,生成了相对分子质量较大的复合物。在SEM下观察,改性蛋白粉所成凝胶的网络结构比原蛋白粉更为紧密均匀。总的来说,瓜尔豆胶酶解液和蛋清蛋白的接枝反应能有效改善蛋清蛋白的凝胶性能。
Guar gum was hydrolyzed in the best hydrolysis conditions and its hydrolysate was analyzed by HPGFC and HPLC. The grafted products of guar gum hydrolysate and egg white were obtained at 60 ℃,relative humidity 79% in different weight ratio,p H value and reaction time,and their gel strength and water holding capacity were studied. Also,amino acid analysis,SDS-PAGE and SEM were use to characterize gel properties of the grafted product. The results showed that the main components of guar gum hydrolysate were manno-oligosaccharides and monosaccharide was hardly existed. To get the best gel strength and water holding capacity,the optimum reaction conditions to prepare the grafted product were studied,that were weight ratio 0.5%,p H value 9.0 and reaction time 4 d. In that condition,the modified protein powder had high gel strength in p H 4~10,and had good storage stability. As the extension of the modification time,the contents of free amino and amino acids of the modified protein powder were decreased. SDS-PAGE analysis showed that in the process of grafting reaction,large molecular weight compounds were produced between the guar gum hydrolysate and egg white. Network structures in the gel of the modified protein powder were more uniform and compact compared to the original protein powder,which was observed under SEM. In general,the grafting reaction between guar gum hydrolysate and egg white can effectively improve the gel properties of egg white protein.
Guar gum was hydrolyzed in the best hydrolysis conditions and its hydrolysate was analyzed by HPGFC and HPLC. The grafted products of guar gum hydrolysate and egg white were obtained at 60 ℃,relative humidity 79% in different weight ratio,p H value and reaction time,and their gel strength and water holding capacity were studied. Also,amino acid analysis,SDS-PAGE and SEM were use to characterize gel properties of the grafted product. The results showed that the main components of guar gum hydrolysate were manno-oligosaccharides and monosaccharide was hardly existed. To get the best gel strength and water holding capacity,the optimum reaction conditions to prepare the grafted product were studied,that were weight ratio 0.5%,p H value 9.0 and reaction time 4 d. In that condition,the modified protein powder had high gel strength in p H 4~10,and had good storage stability. As the extension of the modification time,the contents of free amino and amino acids of the modified protein powder were decreased. SDS-PAGE analysis showed that in the process of grafting reaction,large molecular weight compounds were produced between the guar gum hydrolysate and egg white. Network structures in the gel of the modified protein powder were more uniform and compact compared to the original protein powder,which was observed under SEM. In general,the grafting reaction between guar gum hydrolysate and egg white can effectively improve the gel properties of egg white protein.
引文
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[16]ZHAO Yanna,XIN Yan,JIANG Zhanmei.Study on characteristics of glycosylation of whey protein and antioxidant property[J].China Dairy Industry,2010,38(8):18-21.(in Chinese)
[17]GUAN J J,QIU A Y,LIU X Y,et al.Microwave improvement of soy protein isolate-saccharide graft reactions[J].Food Chemistry,2006,97(4):577-585.
[18]DAN Z,SRINIVASAN D,LUCEY J A.Formation of whey protein isolate(WPI)-dextran conjugates in aqueous solutions[J].Journal of Agricultural&Food Chemistry,2008,56(16):7113-7118.
[2]MINE Y.Advances in the understanding of egg white protein functionalities[J].Trends in Food Science&Technology,1995,6(7):225-232.
[3]HANDA A,KURODA N.Functional improvements in dried egg white through the maillard reaction[J].Journal of Agricultural&Food Chemistry,1999,47(5):1845-1850.
[4]NAOTOSHI M,KAORI N,AKIKO S,et al.Improvement of gel properties of dried egg white by modification with galactomannan through the Maillard reaction[J].Journal of Agricultural&Food Chemistry,2002,50(50):4113-4118.
[5]YU Bin,CHI Yujie.Functional improvement of dried egg white Glycosylation[J].China Poultry,2009,31(7):15-18.(in Chinese)
[6]YU Bin,CHI Yujie.Effect of glycosylation on molecular characteristics and emulsifying properties of ovalbumin[J].Scientia Agricultura Sinca,2009,42(7):2499-2504.(in Chinese)
[7]CAO Lixia,GUO Xiaona,ZHU Kexue,et al.Preparation of Buckwheat protein isolate-dextran conjugates[J].Journal of Food Science and Biotechnology,2014,33(7):703-708.(in Chinese)
[8]刘娟.酪蛋白-葡聚糖接枝改性研究[D].无锡:江南大学,2008.
[9]董昳廷.蛋清和大豆分离蛋白复合凝胶特性的研究[D].无锡:江南大学,2014.
[10]NAKAMURA S,KATO A.Multi-functional biopolymer prerared by covalent attachment of galactomannan to egg-white proteins through naturally occuring Maillard reaction[J].Die Nahrung,2000,44(3):201-206.
[11]IMPERIALI B,O’CONNOR S E.Effect of N-linked glycosylation on glycopeptide and glycoprotein structure[J].Current Opinion in Chemical Biology,1999,3(6):643-649.
[12]XU Duoxia,XU Honggao,MAO Like,et al.Research advances in the conjugation of protein and polysccharide through covalent interaction[J].Food Research and Development,2008,29(11):186-190.(in Chinese)
[13]WU Huiling,WANG Zhiqiang,HAN Chun,et al.Factors affecting the Maillard Reaction[J].Modern Food Science and Technology,2010,26(5):441-444.(in Chinese)
[14]HAMMERSHOJ M,LARSEN L B,ANDERSEN A B,et al.Storage of shell eggs influences the albumen gelling properties[J].LWT-Food Science and Technology,2002,35(1):62-69.
[15]HIDALGO A,LUCISANO M,COMELLI E M,et al.Evolution of chemical and physical yolk characteristics during the storage of shell eggs[J].Journal of Agricultural&Food Chemistry,1996,44(44):1235-1240.
[16]ZHAO Yanna,XIN Yan,JIANG Zhanmei.Study on characteristics of glycosylation of whey protein and antioxidant property[J].China Dairy Industry,2010,38(8):18-21.(in Chinese)
[17]GUAN J J,QIU A Y,LIU X Y,et al.Microwave improvement of soy protein isolate-saccharide graft reactions[J].Food Chemistry,2006,97(4):577-585.
[18]DAN Z,SRINIVASAN D,LUCEY J A.Formation of whey protein isolate(WPI)-dextran conjugates in aqueous solutions[J].Journal of Agricultural&Food Chemistry,2008,56(16):7113-7118.