转谷氨酰胺酶处理对大豆分离蛋白/魔芋葡甘露聚糖复合物理化性质和结构特征的影响

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-12-25 DOI:10.1016/j.foodchem.2024.142642

Ya Wang , Ailin Lei , Ziyi Zhan , Xiaohua Sun , Fusheng Zhang

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引用次数: 0

摘要

本研究研究了转谷氨酰胺酶对大豆分离蛋白/魔芋葡甘露聚糖复合物结构和理化性质的影响。此外，用不同的转谷氨酰胺酶添加量、交联温度和交联pH处理该复合物，并与不加转谷氨酰胺酶的对照进行比较，以阐明转谷氨酰胺酶对复合物内部相互作用的影响。结果表明，转谷氨酰胺酶处理显著提高了其持水能力和油结合能力，分别提高了34.62% %和49.28% %，并显著提高了其乳化性能。此外，转谷氨酰胺酶处理显著提高了紫外吸收强度36.89 %，增强了分子间相互作用。相对结晶度和ΔH分别提高了15.08 %和34.39 %，显著提高了配合物的热稳定性。总的来说，转谷氨酰胺酶处理的复合物表现出更好的物理化学性质，具有更有组织、均匀和致密的内部结构。这些发现为开发新型植物性脂肪模拟物提供了有价值的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Effect of transglutaminase treatment on the physicochemical properties and structural characteristics of soy protein isolate/konjac glucomannan complex

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Effect of transglutaminase treatment on the physicochemical properties and structural characteristics of soy protein isolate/konjac glucomannan complex

In this study, the effects of transglutaminase on the structural and physicochemical properties of soy protein isolate/konjac glucomannan complex were investigated. Additionally, the complex was treated with different transglutaminase additions, cross-linking temperatures, and cross-linking pH and compared with a control without transglutaminase to elucidate the effect of transglutaminase on the internal interactions within the complex. The results demonstrated that transglutaminase treatment significantly enhanced the water-holding and oil-binding capacities by 34.62 % and 49.28 %, respectively, along with the emulsifying properties. Furthermore, transglutaminase treatment significantly enhanced the UV absorption intensity by 36.89 % and strengthened the intermolecular interactions. The relative crystallinity and ΔH were elevated by 15.08 % and 34.39 %, respectively, which significantly enhanced the thermal stability of the complex. Overall, the transglutaminase-treated complex displayed improved physicochemical properties, with a more organized, uniform, and denser internal structure. These findings offer valuable insights into developing novel plant-based fat mimetics.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.