摘要
为了更好地修饰和利用面筋蛋白,采用酶解联合美拉德反应对面筋蛋白进行改性,并对其理化、结构和加工性能进行了研究。结果表明:与面筋蛋白相比,当反应温度为100℃时,酶解产物的美拉德反应产物的最大发泡能力为19.17%,溶解度和接枝度分别提高到(40.27±0.32)%和(24.75±1.47)%,乳化活性提升了1.2倍,同时游离巯基含量为0.86μmol/g,表明酶解可以有效减少二硫键的生成;随着反应温度的升高,面筋蛋白及其酶解产物的美拉德反应产物的荧光强度降低,增强了色氨酸和酪氨酸残基的荧光猝灭作用,而荧光中间产物的含量增加;酶解促进了美拉德反应的发生和糖基化终末产物前体物质的生成;由于酶解和反应温度的影响,面筋蛋白及其酶解产物的美拉德反应产物在性质和结构上存在显著差异。研究结果为修饰面筋蛋白的结构和改善其加工性能提供了一种可行的方法。
The compounds resulting from the Maillard reaction between bioactive peptides derived from food and carbohydrates possess unique molecular structures,excellent nutritional functionality,and exceptional biocompatibility.These compounds exert significant influence on the processing quality,functional characteristics,and nutritional health benefits of food.The complexes formed by proteolytic products and sugars have smaller molecular weight,higher covalent efficiency,better functional nutritional properties,and easier digestion and decomposition of biological activity compared to the covalent complexes formed by protein-sugars.Therefore,in order to better modify and utilize gluten protein,in this study,gluten was modified by enzymatic hydrolysis combined with Maillard reaction,and its physicochemical,structural,and processing properties were studied.Due to the influence of enzymatic hydrolysis and reaction temperature,the properties and structures of Maillard reaction products of gluten protein(MG)and its enzymatic hydrolysates(MEG)had significant differences.The results showed that compared with gluten protein,when the reaction temperature was 100℃,the maximum foaming capacity of MEG was 19.17%,the solubility and grafting degree were increased to(40.27±0.32)%and(24.75±1.47)%,respectively.The emulsifying activity increased by 1.2 times,and the free sulfhydryl content was 0.86μmol/g,indicating that enzymatic hydrolysis can effectively reduce the formation of disulfide bonds.In addition,with the increase in reaction temperature,the fluorescence intensity of Maillard reaction products(MRPs)decreased,which enhanced the fluorescence quenching of tryptophan and tyrosine residues,while the content of fluorescent intermediates increased.Meanwhile,enzymatic hydrolysis promoted the occurrence of the Maillard reaction and the formation of advanced glycation end products(AGEs).Therefore,the objective of this study was to evaluate the applicability of enzymatic hydrolysis and Maillard reaction in improving gluten processabi
作者
代娅
李华
刘鑫慧
刘心如
陈珍珍
平亚莉
DAI Ya;LI Hua;LIU Xinhui;LIU Xinru;CHEN Zhenzhen;PING Yali(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2024年第2期49-57,共9页
Journal of Henan University of Technology：Natural Science Edition
基金
省级科技研发计划联合基金项目(222103810068)。
关键词
面筋蛋白
酶解产物
美拉德反应
结构特性
加工性能
gluten protein
hydrolysates
Maillard reaction
structural characteristics
machining performance
