Maoying Zhang, Fan Quan, Jing Zhang, Wanli Feng, Xianfeng Zou
{"title":"不同多糖糖基化对黑豆 7S 球蛋白结构特性的影响","authors":"Maoying Zhang, Fan Quan, Jing Zhang, Wanli Feng, Xianfeng Zou","doi":"10.1007/s11694-024-02923-x","DOIUrl":null,"url":null,"abstract":"<div><p>This study aims to covalently couple black soybean 7S globulin with polysaccharides via the Maillard reaction to enhance the solubility and emulsifying properties of black soybean 7S globulin. After glycosylation modification, the solubility of the modified product is significantly higher than that of natural black soybean 7S globulin (7S). When the pH is above 4, the solubility of the 7S globulin coupled with 20 kDa molecular weight glucan is notably higher compared to other polysaccharides. Among the glycosylation products, the 7S globulin coupled with 100 kDa molecular weight glucan exhibits the best emulsification properties, reaching 72.22 m²/g. Its emulsifying properties and stability are improved by 446.98% and 223.30%, respectively, compared to the native black soybean 7S globulin. The contact angle of the black soybean 7S globulin is 69.93 ± 1.4°, while the glycosylated product with gum arabic shows the most significant change, decreasing to 51.65 ± 1.43°, indicating an increase in hydrophilicity.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"9856 - 9866"},"PeriodicalIF":2.9000,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of different polysaccharide glycosylation on the structural properties of black bean 7S globulin\",\"authors\":\"Maoying Zhang, Fan Quan, Jing Zhang, Wanli Feng, Xianfeng Zou\",\"doi\":\"10.1007/s11694-024-02923-x\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study aims to covalently couple black soybean 7S globulin with polysaccharides via the Maillard reaction to enhance the solubility and emulsifying properties of black soybean 7S globulin. After glycosylation modification, the solubility of the modified product is significantly higher than that of natural black soybean 7S globulin (7S). When the pH is above 4, the solubility of the 7S globulin coupled with 20 kDa molecular weight glucan is notably higher compared to other polysaccharides. Among the glycosylation products, the 7S globulin coupled with 100 kDa molecular weight glucan exhibits the best emulsification properties, reaching 72.22 m²/g. Its emulsifying properties and stability are improved by 446.98% and 223.30%, respectively, compared to the native black soybean 7S globulin. The contact angle of the black soybean 7S globulin is 69.93 ± 1.4°, while the glycosylated product with gum arabic shows the most significant change, decreasing to 51.65 ± 1.43°, indicating an increase in hydrophilicity.</p></div>\",\"PeriodicalId\":631,\"journal\":{\"name\":\"Journal of Food Measurement and Characterization\",\"volume\":\"18 12\",\"pages\":\"9856 - 9866\"},\"PeriodicalIF\":2.9000,\"publicationDate\":\"2024-11-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Measurement and Characterization\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11694-024-02923-x\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-024-02923-x","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of different polysaccharide glycosylation on the structural properties of black bean 7S globulin
This study aims to covalently couple black soybean 7S globulin with polysaccharides via the Maillard reaction to enhance the solubility and emulsifying properties of black soybean 7S globulin. After glycosylation modification, the solubility of the modified product is significantly higher than that of natural black soybean 7S globulin (7S). When the pH is above 4, the solubility of the 7S globulin coupled with 20 kDa molecular weight glucan is notably higher compared to other polysaccharides. Among the glycosylation products, the 7S globulin coupled with 100 kDa molecular weight glucan exhibits the best emulsification properties, reaching 72.22 m²/g. Its emulsifying properties and stability are improved by 446.98% and 223.30%, respectively, compared to the native black soybean 7S globulin. The contact angle of the black soybean 7S globulin is 69.93 ± 1.4°, while the glycosylated product with gum arabic shows the most significant change, decreasing to 51.65 ± 1.43°, indicating an increase in hydrophilicity.
期刊介绍：
This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance.
The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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