该研究旨在通过壳聚糖改善青稞醇溶蛋白的功能性质,并具体探究壳聚糖-青稞醇溶蛋白复合物形成的机理和内在相互作用。采用浊度滴定法对壳聚糖-青稞醇溶蛋白复合物的形成过程进行了分析,并通过傅立叶红外光谱和荧光光谱测定了内在相互作用力,此外还对添加壳聚糖前后,青稞醇溶蛋白的乳化性、起泡性和疏水性进行了测定。结果表明,壳聚糖与青稞醇溶蛋白形成可溶性复合物和不溶性复合物的相点分别为3.1和3.3,主要驱动力是疏水相互作用和氢键,同时还存在静电相互作用。壳聚糖的添加还使青稞醇溶蛋白乳化活性和乳化稳定性得到增强,泡沫稳定性和表面疏水性均得到不同程度的改善,而在pH 4.0,壳聚糖与青稞醇溶蛋白质量浓度比接近1∶40时两者的相互作用最强,改性效果也最好。该研究利用壳聚糖与青稞醇溶蛋白之间的相互作用,显著改善了青稞醇溶蛋白的功能性质,为青稞醇溶蛋白在食品工业中更好的应用提供了一定的理论基础。
This study aimed to improve the functional properties of highland barley gliadin (HBG) by chitosan (Cs).Moreover, the formation mechanism and interaction of Cs-HBG complex were also investigated.The formation process of Cs-HBG complex was analyzed by turbidity titration method, and the intrinsic interaction forces were determined by Fourier transform infrared spectroscopy and fluorescence spectroscopy.In addition, the emulsifying, foaming, and hydrophobicity of HBG before and after adding Cs were also measured.Results indicated that the phase points for the formation of soluble and insoluble complexes between Cs and HBG were 3.1 and 3.3, respectively.The primary driving forces underlying the formation of the Cs-HBG complex were hydrophobic interactions and hydrogen bonds, as well as electrostatic interactions.The addition of Cs also enhanced the emulsifying activity and stability of HBG, the foaming stability and surface hydrophobicity were also improved to varying degrees. Furthermore, the interaction between Cs and HBG was strongest when the pH was 4.0 and the concentration ratio (Cs∶HBG) was close to 1∶40.This study utilizes the interaction between Cs and HBG to significantly improve the functional properties of HBG.It provided a theoretical basis for the better application of HBG in the food industry.
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