食品与发酵工业 >

2025 , Vol. 51 >Issue 17: 265 - 270

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041460

研究报告

脱酰胺和磷酸化改性双孢菇蛋白质及其性质研究

  • 崔晨露 ,
  • 赵勇 ,
  • 徐静雯
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(农业部水产品贮藏保鲜质量安全风险评估实验室(上海),上海,201306)
    3(上海市水产品加工与保鲜工程技术研究中心,上海,203106)
第一作者:硕士研究生(赵勇教授和徐静雯副教授为共同通信作者,E-mail:yzhao@shou.edu.cn;jw-xu@shou.edu.cn)

收稿日期: 2024-10-30

  修回日期: 2024-12-11

  网络出版日期: 2025-09-29

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Deamidation and phosphorylation modified proteins from Agaricus bisporus and study on its properties

  • CUI Chenlu ,
  • ZHAO Yong ,
  • XU Jingwen
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  • 1(College of Food Science, Shanghai Ocean University, Shanghai 201306, China)
    2(Ministry of Agriculture Aquatic Products, Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Shanghai 201306, China)
    3(Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 203106, China)

Received date: 2024-10-30

  Revised date: 2024-12-11

  Online published: 2025-09-29

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摘要

以双孢菇为研究对象,利用超声辅助酸沉碱溶提取双孢菇蛋白(Agaricus bisporus protein, ABP),并进行脱酰胺和磷酸化修饰,研究其理化和功能特性。研究表明,脱酰胺和磷酸化处理使蛋白质粒径变小,表面疏水性降低,游离巯基含量增加。红外光谱结果表明脱酰胺和磷酸化使蛋白质二级结构含量改变。脱酰胺和磷酸化修饰的蛋白溶解度随着pH 4~10不断增加,pH值为10时,蛋白质溶解度最高,分别为60.68%和54.85%,脱酰胺和磷酸化修饰使得蛋白乳化性、乳化稳定性、起泡性和起泡稳定性在不同程度上有所增加。研究旨在为改善ABP的功能特性提供新的思路,为其在食品领域的应用提供理论基础。

关键词： 双孢菇蛋白; 脱酰胺修饰; 磷酸化修饰; 理化性质; 功能特性

本文引用格式

崔晨露 , 赵勇 , 徐静雯 . 脱酰胺和磷酸化改性双孢菇蛋白质及其性质研究[J]. 食品与发酵工业, 2025 , 51(17) : 265 -270 . DOI: 10.13995/j.cnki.11-1802/ts.041460

Abstract

Agaricus bisporus protein (ABP) was extracted by ultrasonic-assisted acid precipitation and alkaline solution.The extracted ABP was further modified by deamidation and phosphorylation and the physicochemical and functional properties were investigated.The deamidated and phosphorylated protein showed reduced particle size and surface hydrophobicity compared to those of the control treatment, whereas, the content of the free sulfhydryl group was increased.The results of FTIR showed that deamidation and phosphorylation changed the protein secondary structure content.The solubility of deamidated- and phosphorylated- ABP was increased with the increase of pH 4-10, and the solubility was the highest which was 60.68% and 54.85% respectively, at pH 10.The emulsification capacity, emulsification stability, foaming capacity, and foaming stability of deamidated- and phosphorylated- modified ABP were also improved at different degree compared to those of control treatment.This study aimed to provide theoretical data of functional properties of deamidated- and phosphorylated- proteins extracted from Agaricus bisporus and promote their application in foods.

Key words： Agaricus bisporus protein; deamidation modification; phosphorylation modification; physicochemical properties; functional properties

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