| 杨雪飞,臧艳妮,赵妍嫣,罗水忠,姜绍通,郑志.微波预处理对小麦面筋蛋白糖基化改性的影响[J].中国粮油学报,2019,34(1):10- |
| 微波预处理对小麦面筋蛋白糖基化改性的影响 |
| Effect of microwave pretreatment on the glycosylation modification of wheat gluten |
| 投稿时间：2018-05-23 修订日期：2018-10-13 |
| DOI： |
| 中文关键词: 小麦面筋蛋白 糖基化 微波 结构 |
| 英文关键词:Wheat gluten, glycosylation, microwave, structure |
| 基金项目:国家高技术研究发展计划（863计划）课题（2013AA102201）；安徽省科技攻关项目（1301031031） |
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| 中文摘要: |
| 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 m2g-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。 |
| 英文摘要: |
| Wheat gluten was glycosylated with glucose after microwave pre-treatment to investigate the changes in solubility and emulsifying activity, meanwhile the structural properties of the modified wheat gluten were characterized. Results showed that appropriate microwave pre-treatment facilitated the 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 m2g-1 and 11.99 min, respectively. 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 to form glycoprotein. |
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