摘要
以小麦面筋蛋白和葡聚糖为原料,采用干法糖基化的化学改性方法,以接枝度为考察目标,通过单因素实验,研究了底物质量比、pH、反应温度和反应时间对接枝度的影响,利用Box-Benhnken原理进行响应面优化,获得了面筋蛋白-葡聚糖糖基化最优工艺条件为:当葡聚糖/面筋蛋白质量比135%,pH 12.0,温度60℃,时间50 h,验证实验结果表明,此时面筋蛋白-葡聚糖复合物的接枝度为24.3%。十二烷基硫酸钠聚丙烯酰胺凝胶电泳(SDS-PAGE)表明明面筋蛋白和葡聚糖发生了糖基化反应;傅里叶红外光谱(FT-IR)和荧光光谱分析表明葡聚糖的引入改变了面筋蛋白的空间结构。对反应产物的功能性测定发现,与面筋蛋白相比,糖基化面筋蛋白的溶解性、乳化性均显著提高。
The glyeosylation modification was carried out by using wheat gluten and dextran as raw materials,glycosylation modification under dry-heating glycosylation.The degree of grafting was used as the investigation target,the effects of the ratio of Substrate mass,pH,reaction temperature and reaction time on the degree of grafting were compared and analyzed through single factor experiments.A Box-Behnken design combined with response surface analysis was employed to optimize the reaction conditions.The optimum reaction conditions were determined as the mass ratio of dextran/wheat gluten was 135%,pH 12.0,reaction temperature 60℃,reaction time 50 h.Under these conditions,the experimental value of degree of grafting of the glycosylation modification was 24.3%.Sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE)indicated that wheat gluten and dextran had undergone glycosylation reaction;Fourier transform infrared spectroscopy(FT-IR)and fluorescence spectroscopy analysis revealed that the introduction of dextran resulted in the change of the spatial structure of wheat gluten.The functional assay of the reaction product indicated that compared with wheat gluten,the solubility and emulsifying properties of glycosylated wheat gluten were significantly improved.
作者
涂燕林
王若兰
宋永令
Tu Yanlin;Wang Ruolan;Song Yongling(College of Food Science and Technology,Henan University of Technology,Zhengzhou450001)
出处
《中国粮油学报》
CSCD
北大核心
2023年第5期80-87,共8页
Journal of the Chinese Cereals and Oils Association
基金
河南省高等学校重点科研项目计划(22A550003)。
关键词
糖基化
面筋蛋白
葡聚糖
接枝度
共价键
glycosylation
wheat gluten
dextran
the degree of grafting
covalent bond
