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昆蛋白通过氨酸诱导的梅拉德反应的结构和功能变化

Yu-Yue Ruan¹, Sha-Sha Fan², Kai-Ni Jing¹

¹Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, PR China.

International journal of biological macromolecules

|January 17, 2025

概括

菜蛋白 (QP) 通过梅拉德反应使用氨酸 (HA) 进行了修饰,以改善其在食品中的应用. 由此产生的QP-HA糖联体表现出增强的溶解性,乳化,热稳定性和抗氧化活性.

科学领域:

食品科学与技术食品科学与技术
生物化学生物化学
蛋白质化学蛋白质化学

背景情况:

菜蛋白 (QP) 具有平衡的氨基酸特征,但其技术功能特性有限,阻碍了其在食品中的应用.
非酶的梅拉德糖化是一种提高植物蛋白功能的经济有效方法.
氨酸 (HA) 在食品中越来越受欢迎.

研究的目的:

使用湿加热来制备菜蛋白-氨酸 (QP-HA) 糖合物.
研究糖/蛋白比和反应时间对QP结构特征和功能性质的影响.
评估多糖诱导的梅拉德反应对增强QP功能的潜力.

主要方法:

通过潮湿加热制备QP-HA糖合物.
分析结构变化 (例如,随机卷圈含量,疏水性) 和功能性质 (溶解性,乳化,热稳定性,抗氧化活性).
优化反应参数,包括糖/蛋白比和反应时间.

主要成果:

加热时间和糖/蛋白质比率显著影响了QP-HA合物的接种程度,结构和疏水性.
梅拉德糖化增加了QP的随机线圈含量,导致更灵活的结构.
与原生QP相比,QP-HA合物反应3小时显示出改善的乳化,溶解度,热稳定性和抗氧化活性.

结论:

聚糖类诱导的梅拉德反应是增强华蛋白的功能性和营养特性的有效策略.
QP-HA甘氨酸合物显示出在食品工业中扩大应用的潜力.
这种方法为改善菜蛋白质利用提供了一种新的方法.

关键词:

功能性质功能性质功能性质梅拉德糖化是梅拉德糖化的一种.蛋白质结构蛋白质结构昆蛋白-氨酸结合物昆蛋白-氨酸结合物热稳定性热稳定性

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