不同多糖含量对转谷氨酰胺酶诱导花生分离蛋白-玉米丝多糖产物凝胶特性的影响及其对核黄素释放行为的影响

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-04-01 DOI:10.1016/j.fochx.2025.102380

Nannan Hu , Lixin You , Xinxin Han , Shuo Wang , Weihua Qi , Lin Xiu , Dan Cai

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引用次数: 0

摘要

研究了超声辅助糖基化技术对转谷氨酰胺酶诱导花生分离蛋白（PPI）凝胶特性的影响及其对核黄素释放行为的影响。初步探讨了糖基化作用和多糖含量对PPI凝胶性能的影响机理。结果表明，糖基化作用使PPI的结构展开，增强了分子间的相互作用，形成了更加致密的凝胶网络结构。特别是当PPI与玉米丝多糖的比例为5:1时，其G′、G′′、凝胶强度和持水性均有显著提高。凝胶性能的改善与PPI与玉米丝多糖之间疏水相互作用和二硫键增强有关。糖基化作用使复合凝胶具有较高的负载率和核黄素的保护性和缓释性。本研究为解决PPI加工性能差的问题提供了思路。

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Effects of different polysaccharide contents on the gel properties of transglutaminase-induced ultrasonic-assisted peanut isolate proteins-corn silk polysaccharide products and their influence on riboflavin release behavior

The effects of ultrasonic-assisted glycosylation technology on the gel properties of transglutaminase-induced peanut protein isolate (PPI) and its influence on the release behavior of riboflavin were investigated. The mechanism of the glycosylation action and polysaccharide content on the gel properties of PPI were preliminarily explored. The results showed that glycosylation action made the structural unfolding of PPI, enhanced the molecular interactions between molecules, and formed a more compact gel network structure. Especially when the ratio of PPI to corn silk polysaccharide was 5:1, the G', G", gel strength, and water-holding capacity were significantly improved. The improvement of gel properties was related to the hydrophobic interaction and disulfide bond enhancement between PPI and corn silk polysaccharide. Glycosylation action made the composite gel had a higher loading rate and protective and sustained release of riboflavin. This study provided an idea to solve the problems of poor processing performance of PPI.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.