食品与发酵工业 >

2020 , Vol. 46 >Issue 17: 60 - 66

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024180

研究报告

糖基化修饰对核桃谷蛋白结构和功能特性的影响

  • 张玥 ,
  • 薛雨菲 ,
  • 李芳 ,
  • 杨罡 ,
  • 戴志伟 ,
  • 刘伟 ,
  • 孔令明 ,
  • 孙乾
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  • 1(新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830052)
    2(新疆轻工职业技术学院,新疆 乌鲁木齐,830021)
    3(福建农林大学 食品科学学院,福建农林大学中爱食品材料科学与结构设计国际合作中心,福建 福州,350002)
硕士研究生(孔令明教授和孙乾博士研究生为共同通讯作者,E-mail:Klingming@126.com;sunqian19831125@163.com)

收稿日期: 2020-04-15

  修回日期: 2020-05-13

  网络出版日期: 2020-10-14

基金资助

国家重点研发计划项目(2019YFD1002300);新疆维吾尔自治区研究生科研创新项目(XJ2019G158)

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Effects of glycosylation on structural and functional properties of walnut gluten

  • ZHANG Yue ,
  • XUE Yufei ,
  • LI Fang ,
  • YANG Gang ,
  • DAI Zhiwei ,
  • LIU Wei ,
  • KONG Lingming ,
  • SUN Qian
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  • 1(College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi 830052, China)
    2(Xinjiang Institute of Light Technology, Urumqi 830021, China)
    3(College of Food Science, Fujian Agriculture and Forestry University, China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China)

Received date: 2020-04-15

  Revised date: 2020-05-13

  Online published: 2020-10-14

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摘要

核桃经制油后会残留大量核桃饼粕,而饼粕中含有的大量优质性蛋白因蛋白功能性较差常被当作饲料或废弃物。鉴于核桃蛋白本身所具有的功能特性,采用糖基化方法对核桃饼粕蛋白中占比70%左右的谷蛋白进行改性处理,以此改变核桃蛋白的二、三级结构,从而改善核桃饼粕蛋白的功能特性。通过糖基化处理,得到改性后核桃谷蛋白的溶解性分别提升了4.38、2.40和4.58倍,持水性分别提升了0.18、0.95和1.13倍,起泡与起泡稳定性平均提高了27.50%与5.39%。由光谱学测定分析得知,改性后蛋白的微观性结构发生变化,改研究为核桃蛋白功能性产品的开发以及在食品、医药中的应用提供相应的分析依据。

关键词： 核桃谷蛋白; 糖基化改性; 蛋白结构; 光谱分析; 理化特性

本文引用格式

张玥 , 薛雨菲 , 李芳 , 杨罡 , 戴志伟 , 刘伟 , 孔令明 , 孙乾 . 糖基化修饰对核桃谷蛋白结构和功能特性的影响[J]. 食品与发酵工业, 2020 , 46(17) : 60 -66 . DOI: 10.13995/j.cnki.11-1802/ts.024180

Abstract

Walnuts leave a large amount of walnut meal after oil production. A large amount of high-quality protein in the walnut meal is often used as feed or waste due to poor protein functionality. Given the functional properties of walnut protein itself, the glycosylation method was used to modify about 70% of the gluten protein in walnut protein to change the secondary and tertiary structure of walnut protein, thereby improving the functional properties of walnut protein. Through glycosylation, the solubility of modified walnut gluten increased by 4.38, 2.40 and 4.58 times; the water holding capacity increased by 0.18, 0.95 and 1.13 times. Foaming and foaming stability increased by an average of 27.50% and 5.39%. According to the analysis of spectroscopy, the changes in the structure of the modified protein could provide the corresponding analysis basis for the development of the walnut protein’s functional products and its application in food and medicine.

Key words： walnut gluten; glycosylation modification; protein structure; spectral analysis; physical and chemical properties

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