摘要
该研究旨在考察超声波对菊粉糖基化改性玉米醇溶蛋白产物的二级结构以及对膜机械性能的影响。经不同超声功率预处理后进行干法糖基化改性,测定接枝度、抗拉强度和伸长率、粒径、巯基和二硫键的含量。结果表明:经500 W超声预处理后,玉米醇溶蛋白糖基化反应的接枝度达到28.65%,抗拉强度和伸长率达到最大值,分别为19.4 MPa和3.6%,此时粒径最大,溶液分布较均匀。随着超声功率的不断增大,改性后玉米醇溶蛋白呈现巯基含量逐渐升高,二硫键含量逐渐降低的趋势。另外,圆二色谱分析表明,随着超声功率增加,玉米醇溶蛋白分子中α-螺旋含量降低11.9%,β-折叠含量增加了11.3%。说明超声处理可使蛋白质结构改变,有助于糖基化反应,进而提高蛋白膜的机械性能。
The main objective of the study was to determine the effects of ultrasound treatment on the modification of zein and inulin by glycosylation and the secondary structure content in zein-inulin were studied to investigate the improvement of mechanical properties.Zein was conjugated with inulin by glycosylation under dry-heating condition with ultrasound-assisted modification.In this study,the grafting degree,tensile strength,partical size,elongation and disulfide bond changes were determine.The ultrasonic power was 500 W,the degree of grafting(DG)was 28.65%,the tensile strength(TS)and elongation of zein-inulin films was 19.4 MPa and 3.6%,respectively.An increase of the amount of sulfhydryl group and a decrease of the amount of disulfide bond in protein structure of zein was found accompanied by an increase of the ultrasonic power.The secondary structure contents by far-UV Circular Dichroism Spectroscopy(CD)were monitored.It indicated that secondary structures of zein-inulin have changed and theα-helix reduced by 11.9%andβ-pleated sheets increased by 11.3%.The results showed the structure can be changed of zein,it were improved by ultrasound treatment.
作者
郭浩
张慧君
陈又铭
李萍
王一正
GUO Hao;ZHANG Hui-jun;CHEN You-ming;LI Ping;WANG Yi-zheng(College of Food and Bioengineering,Qiqihar University,Beverage Engineering Technological Research Center of Fruit-vegetables and Coarse Cereals of Heilongjiang Province,Qiqihar 161006,Heilongjiang,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第4期7-12,44,共7页
Food Research and Development
基金
黑龙江省自然科学基金面上项目（C201455）
黑龙江省教育厅基本业务专项“粮头食尾”项目（LTS201701）
黑龙江省省属高等学校基本科研业务费科研项目（植物性食品加工技术特色学科专项）（YSTSXK201825)
