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Characterization and functional evaluation of oat protein isolate-Pleurotus ostreatus β-glucan conjugates formed via Maillard reaction
Food Hydrocolloids ( IF 10.7 ) Pub Date : 2019-02-01 , DOI: 10.1016/j.foodhyd.2018.08.034
Lei Zhong , Ning Ma , Yiliang Wu , Liyan Zhao , Gaoxing Ma , Fei Pei , Qiuhui Hu

Abstract Oat protein isolate is nutritious but with poor processing functionality. Pleurotus ostreatus β-glucan with good processing functionality can be conjugated with oat protein isolate via Maillard reaction, leading to an improved utilization of protein in food industry. Therefore, we produced conjugate with oat protein isolate and Pleurotus ostreatus β-glucan via Maillard reaction under controlled dry-heating conditions. The formation of conjugates with high molecular weight was identified by a new band of sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The analysis of amino acid composition showed that cysteine and lysine were the dominant Maillard reaction sites of oat protein isolate and Pleurotus ostreatus β-glucan. Changes in spatial configuration of conjugates caused reduction in their surface hydrophobicity of proteins and intrinsic fluorescence intensity. Fourier transform infrared spectroscopy analysis of conjugates suggested that Maillard reaction could cause the C=O stretching vibration, as well as the C-H and N-H deformation vibration. Circular dichroism analysis indicated that the secondary structure of conjugates was altered by decreasing the contents of α-helix and β-sheet and increasing the contents of β-turn and random coil. The surface structure of conjugates was loose and porous using scanning electron microscope. Furthermore, Maillard reaction could improve the solubility, emulsifying property and thermal stability of oat protein isolate. Our findings confirm the potential of protein-carbohydrate conjugate formed by Maillard reaction, to improve the application of instable but valuable proteins in food industry.

中文翻译:

通过美拉德反应形成的燕麦分离蛋白-平菇β-葡聚糖偶联物的表征和功能评估

摘要 燕麦分离蛋白营养丰富,但加工功能差。具有良好加工功能的平菇β-葡聚糖可以通过美拉德反应与燕麦分离蛋白偶联,从而提高蛋白质在食品工业中的利用率。因此,我们在受控的干热条件下通过美拉德反应生产了与燕麦分离蛋白和平菇 β-葡聚糖的结合物。通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳的新条带鉴定了高分子量偶联物的形成。氨基酸组成分析表明,半胱氨酸和赖氨酸是燕麦分离蛋白和平菇β-葡聚糖的主要美拉德反应位点。缀合物空间构型的变化导致其蛋白质表面疏水性和内在荧光强度的降低。共轭物的傅里叶变换红外光谱分析表明,美拉德反应可引起 C=O 伸缩振动,以及 CH 和 NH 变形振动。圆二色性分析表明,降低α-螺旋和β-折叠的含量,增加β-转角和无规卷曲的含量,改变了偶联物的二级结构。扫描电子显微镜观察发现共轭物的表面结构疏松多孔。此外,美拉德反应可以提高燕麦分离蛋白的溶解性、乳化性和热稳定性。我们的研究结果证实了通过美拉德反应形成的蛋白质-碳水化合物偶联物的潜力,
更新日期:2019-02-01
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