转谷氨酸酶对蛋白质和大米粉相互作用的影响
Yang Yang1, Qian Tang1, Zehong Deng1
1National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry & Technology, Changsha 410004, PR China.
International journal of biological macromolecules
|December 11, 2024
概括
米蛋白和其他蛋白质与转谷氨酸酶 (TG) 一起在米粉周围形成密集的网络. 这改善了粉的结构,并增强了其用于功能性食品开发的特性.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 蛋白质与粉相互作用,影响其物理化学特性.
- 转氨酸酶 (TG) 可以修改蛋白质粉相互作用.
- 了解这些修改是开发功能性食品的关键.
研究的目的:
- 调查内源性大米蛋白 (RP) 和外源性玉米 (CP) 和小麦蛋白 (WP) 对大米粉特性的影响.
- 探索转谷氨酸酶 (TG) 在调解这些蛋白质-粉相互作用中的作用.
- 确定这些相互作用如何影响粉的凝化,结构和消化能力.
主要方法:
- 用RP,CP和WP处理大米粉,有或没有TG.
- 分析粉扩张,粉浸出,凝化温度,粘度和消化能力.
- 使用像X射线衍射 (XRD) 这样的技术评估粉分子结构.
主要成果:
- TG催化导致粉颗粒被内源性和外源性蛋白质紧密封装,形成微孔网络.
- 粉的膨胀和粉溶液的出减少,而开始的凝化温度增加.
- 粘度和消化能力显著降低,不同蛋白质的影响各不相同.
- RP对凝化产生了最大的影响,而WP对消化能力的影响最为显著.
- TG增强了粉的短距离有序结构,结晶性和A型结构.
结论:
- TG介导的蛋白质封装显著改变了米粉的物理化学特性.
- 内源和外源蛋白质,特别是在TG作用下,可以创建一个结构化的网络,改善粉的特性.
- 这项研究为利用蛋白质粉相互作用在设计具有定制性质的功能性食品方面提供了基础.
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