摘要
以小麦醇溶蛋白粗提物(EXTs)或其酶解产物为底物,利用微生物谷氨酰胺转氨酶对其进行点修饰,探究3种外源氨基供体甘氨酸乙酯(Gly-O-Et)、6-氨基己酸(EACA)和乙醇胺(MEA)点修饰改性对小麦醇溶蛋白乳化稳定性的影响。结果表明,Gly-O-Et与未水解的EXTs点修饰反应2 h时,对应产物的乳化稳定性最好;EACA与未水解底物点修饰反应4 h时,对应产物的乳化稳定性最好;MEA与未水解底物点修饰反应2 h时,对应产物的乳化稳定性最好。对点修饰产物的熔融温度、粒径、电位和三相接触角进行分析,结果发现MEA点修饰产物在酸性条件下微粒粒径最小,而EACA点修饰产物结构最为稳定,且基于吸附能和三相接触角的关系,EACA点修饰产物对应的乳液符合制备Pickering固体微粒的要求。
Microbial transglutaminase was used to modify wheat gliadin crude extracts(EXTs)or its enzymatic hydrolysis through cross-linking reaction.And this work mainly studied the improvement of the emulsion stability of wheat gliadin by comparing the addition of three different exogenous amino donors,ethylglycinate(Gly-O-Et),6-epsilon-aminocaproic acid(EACA)and monoethanolamine(MEA).The results showed that the 2 h cross-linking products of unhydrolyzed EXTs reacting with Gly-O-Et showed the best emulsion stability.The 4 h cross-linking products of unhydrolyzed EXTs with EACA displayed the best emulsion stability.The 2 h cross-linking products of unhydrolyzed EXTs with MEA demonstrated the best emulsion stability.The characteristic analysis of the three cross-linking products showed that the MEA products had the smallest particle size under acidic condition while the structure of EACA products was the most stable,and according to the formula of absorption energy,the EACA products displayed the largest 3-phase contact angle.
作者
邹琳
杨盛
李阳
张希
冯凤琴
Zou Lin;Yang Sheng;Li Yang;Zhang Xi;Feng Fengqin(Key Laboratory of Agro-Products Postharvest Handling Ministry of Agriculture,Zhejiang Key Laboratory for Agro-Food Processing,College of Biosystems Engineering and Food Science Zhejiang University,Hangzhou 310058)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2020年第1期59-68,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
国家高技术研究发展计划（863）项目（2013AA102207）
