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食品与发酵工业  2020, Vol. 46 Issue (17): 67-72    DOI: 10.13995/j.cnki.11-1802/ts.023749
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
脱酰胺对玉米醇溶蛋白乳化特性和结构的影响
董世荣1*, 王丽2, 高昂1, 徐微1
1(哈尔滨学院 食品工程学院食品系,黑龙江 哈尔滨,150086)
2(济南市第二药品不良反应监测中心,山东 济南,271100)
The effect of deamidation on the emulsifying properties and structure of zein
DONG Shirong1*, WANG Li2, GAO Ang1, XU Wei1
1(School of Food Engineering,Harbin University, Harbin 150086, China)
2(Jinan Second Center for Adverse Drug Reaction Monitoring, Jinan 271100, China)
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摘要 利用碱对玉米醇溶蛋白进行脱酰胺作用,研究脱酰胺后玉米醇溶蛋白的乳化特性和结构的变化,旨在探究两者之间的关系。结果表明:在试验条件下,玉米醇溶蛋白在碱-水介质环境中更容易发生脱酰胺反应。脱酰胺度(deamidation degree,DD)较高(DD=34.70%)的玉米醇溶蛋白的乳化活性和乳化稳性比低脱酰胺度(DD=0.89%)的乳化活性和乳化稳定性分别提高了244.86%和1055.85%。内源性荧光光谱扫描和紫外光谱扫描结果表明脱酰胺改变了玉米醇溶蛋白的构象,提高了分子柔性。表面疏水性荧光光谱的结果表明脱酰胺降低了表明疏水性。乳化特性的改善归功于脱酰胺降低了玉米醇溶蛋白的表面疏水性和提高了分子柔性。此研究可为开发玉米醇溶蛋白天然乳化剂提供理论参考。
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董世荣
王丽
高昂
徐微
关键词:  脱酰胺作用  玉米醇溶蛋白  乳化活性  乳化稳定性  分子柔性  表面疏水性    
Abstract: In order to explore the relationship between emulsifying properties and structure changes, alkaline deamidation was chosen to modify zein. The results suggested that zein was more prone to deamidation in the alkali-water medium than various concentrations of ethanol aqueous solutions. The emulsifying activity and emulsion stability of zein with high deamidation degree (DD) (34.70%) were higher than those with low deamidation degree (0.89%) by 244.86% and 1 055.85%, respectively. The results of typical intrinsic emission fluorescence spectra and UV spectra indicated that the deamidation changed the conformation of zein, and the molecular flexibility was significantly correlated with conformation. The results of surface hydrophobic fluorescence spectrum showed that the deamidation reduced the surface hydrophobicity. The improvement of emulsifying properties could be attributed to the decrease of surface hydrophobicity and the increase of molecular flexibility of zein by deamidation treatment. It is hoped that this study could provide theoretical references for developing natural emulsifiers from zein.
Key words:  deamidation    zein    emulsifying activity    emulsifying stability    molecular flexibility    surface hydrophobicity
收稿日期:  2020-02-24      修回日期:  2020-04-22           出版日期:  2020-09-15      发布日期:  2020-10-14      期的出版日期:  2020-09-15
基金资助: 国家自然科学基金青年基金项目(31801485);哈尔滨学院青年博士科研启动基金项目(HUDF2017212,HUDF2019204);哈尔滨学院大学生科技创新项目(HXS20191707)
作者简介:  博士研究生,讲师(通讯作者,E-mail:dongshirong118@126.com)
引用本文:    
董世荣,王丽,高昂,等. 脱酰胺对玉米醇溶蛋白乳化特性和结构的影响[J]. 食品与发酵工业, 2020, 46(17): 67-72.
DONG Shirong,WANG Li,GAO Ang,et al. The effect of deamidation on the emulsifying properties and structure of zein[J]. Food and Fermentation Industries, 2020, 46(17): 67-72.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023749  或          http://sf1970.cnif.cn/CN/Y2020/V46/I17/67
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