食品与发酵工业 >

2023 , Vol. 49 >Issue 19: 175 - 182

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032896

研究报告

糖基化改性对明胶乳化性和抗氧化活性的影响

  • 刘杰 ,
  • 邓利玲 ,
  • 曾云军 ,
  • 宋光明 ,
  • 钟耕
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  • 1(西南大学 食品科学学院,重庆400715)
    2(重庆医药高等专科学校,重庆401334)
    3(重庆市生物技术研究所有限责任公司,重庆401121)
    4(重庆市粮油质量监督检验站,重庆400040)
    5(川渝共建特色食品重庆市重点实验室,重庆 400716)
第一作者:硕士研究生(钟耕教授为通信作者,E-mail:zhongdg@126.com)

收稿日期: 2022-07-07

  修回日期: 2022-09-05

  网络出版日期: 2023-11-01

基金资助

重庆市自然科学基金项目(cstc2019jcyj-msxmX0792);重庆市现代山地特色高效农业产业技术体系(创新团队2021【4】号)

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Effects of glycosylation modification on emulsifying property and antioxidant activity of gelatin

  • LIU Jie ,
  • DENG Liling ,
  • ZENG Yunjun ,
  • SONG Guangming ,
  • ZHONG Geng
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Medical and Pharmaceutical College, Science and Technology Department, Chongqing 401334, China)
    3(Chongqing Institute of Biotechnology Co.Ltd., Chongqing 401121, China)
    4(Chongqing Grain and Oil Quality Supervision and Inspection Station, Chongqing 400040, China)
    5(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400716, China)

Received date: 2022-07-07

  Revised date: 2022-09-05

  Online published: 2023-11-01

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摘要

为获得良好乳化性和抗氧化性的糖基化明胶,明胶分别与麦芽糊精和低聚甘露糖在65 ℃(相对湿度79%)进行干热糖基化反应,反应时间为0、24、48 h。对糖基化明胶的接枝度、色差、红外光谱、SDS-PAGE、乳化特性(乳化活性、乳化稳定性和乳液粒径)和抗氧化活性(Fe3+还原能力、DPPH自由基和ABTS阳离子自由基清除活性)进行了测定。结果显示,干热时间越长,明胶糖基化程度越高,褐变越深。糖基化会导致明胶亚基分子质量升高,也会使部分亚基分解。明胶经糖基化后二级结构发生改变,α螺旋减少,β转角增加。糖基化改性显著提升了明胶的乳化稳定性(P＜0.05),干热24 h的低聚甘露糖-明胶乳化稳定性提升了37.56%,其乳液平均粒径也远低于原始明胶乳液的平均粒径。糖基化改性使明胶的抗氧化活性显著增强,糖基化产物中,干热48 h的麦芽糊精-明胶抗氧化活性最强。

关键词： 明胶; 糖基化; 抗氧化活性; 乳化性

本文引用格式

刘杰 , 邓利玲 , 曾云军 , 宋光明 , 钟耕 . 糖基化改性对明胶乳化性和抗氧化活性的影响[J]. 食品与发酵工业, 2023 , 49(19) : 175 -182 . DOI: 10.13995/j.cnki.11-1802/ts.032896

Abstract

To obtain glycated gelatin with excellent emulsifying and antioxidant activity, glycosylation of with maltodextrin and oligomeric mannose was performed at 65℃ and 79% relative humidity for 0,24,and 48 h. The grafting degree, color difference, Fourier transform infrared spectroscopy (FT-IR), SDS-PAGE, emulsifying properties (emulsifying activity, emulsifying stability, and emulsion particle size) and antioxidant activities (Fe3+ reducing capacity DPPH and ABTS radical) of glycosylated gelatin were determined. Results showed that the degree of glycation and browning of glycation gelatin increased with the extension of dry-heating time. Glycosylation would increase the molecular weight of the gelatin subunit, but also the decomposition of part of the subunit. The secondary structure of gelatin after glycosylation changed. Theα helix decreased and the β angle increased. Glycosylation-modified gelatin significantly increased the emulsion stability (P<0.05). After dry heating for 24 h, the emulsifying stability of oligomeric mannose-gelatin increased by 37.56%, and its average emulsion particle size was far less than the average particle size of raw gelatin emulsion. Glycation significantly enhanced the antioxidant activity of gelatin. Among the glycation products, maltodextrin-gelatin with drying heat for 48 h had the strongest antioxidant activity.

Key words： gelatin; glycosylation; antioxidant activity; emulsifying property

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