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通过转糖酶和氧氧化酶在粉逆向降解中的活性基组的空间暴露和氧化积累

Yunlong Cui¹, Dengyue Sun², Li Guo¹

¹Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Sciences and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.

|September 18, 2024

概括

使用转葡萄糖酶 (TG) 和氧氧化酶 (HOX) 的酶修饰通过改变粉结构,有效地抑制了粉的逆向降解. 这种新的方法显著降低了粉再结晶的速度,为改善食品稳定性提供了潜力.

科学领域:

生物化学和食品科学生物化学和食品科学
酶学是一种酶学.
材料科学材料科学材料科学

背景情况:

粉退化,即再结晶的过程,导致食品质地和质量的不良变化.
修改粉功能组提供了一个潜在的策略来抑制这个过程.

研究的目的:

通过对粉功能组的酶修饰来研究粉逆向降解的抑制.
探索转葡萄糖酶 (TG) 和氧氧化酶 (HOX) 对粉结构和逆向降解的联合作用.

主要方法:

使用转糖酶 (TG) 来增加分支和氧化氧化酶 (HOX) 来氧化粉的酶处理.
使用富里埃变换红外光谱 (FTIR) 和X射线光电子光谱 (XPS) 分析功能组修饰的分析.
评估晶体结构的变化和粉的回归降解率.

主要成果:

酶处理改变了粉结构,HOX在C3和C4位置促进氧化.
结合TG和HOX处理 (TGHOX-48) 缩短了玉米粉晶体的c轴.
TGHOX-48 显示长期降低了粉逆向降解率 (0.22).

结论:

用TG和HOX进行酶修饰是抑制粉逆向降解的有效方法.
观察到的结构变化与减少的再结晶相关,提供了较好的粉稳定性.

关键词:

玉米粉是一种玉米粉.晶体结构参数晶体结构参数酶修饰是一种酶修饰.逆行降级特性逆行降级特性空间阻力空间阻力

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