转谷氨酶介导交联对大米蛋白的物理化学性质和结构修改的影响
Xianxin Chen1, Xiaoyan Zhu2, Fangjian Ning3
1School of Basic Medical Sciences, Nanchang Medical College, Nanchang 330052, China.
Foods (Basel, Switzerland)
|November 13, 2025
概括
转胺酶 (TG) 交叉链接改变了米蛋白 (RDP) 的结构和功能. 控制的TG处理增强了RDP.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质化学 蛋白质化学
- 生物技术是生物技术.
背景情况:
- 米蛋白 (RDP) 是一个未充分利用的副产品.
- 改善RDP功能对于其食品应用至关重要.
- 转胺酶 (TG) 是一种已知的蛋白质修饰酶.
研究的目的:
- 调查TG诱导的交叉链接对RDP的影响.
- 分析RDP中的结构,功能和可消化的变化.
- 为了确定RDP增强的最佳TG度.
主要方法:
- 二甲基硫酸盐-多烯胺凝电泳 (SDS-PAGE) 用于结构分析.
- 福里埃变换红外光谱 (FTIR) 用于二次结构变化.
- 测量表面的疏水性,乳化性质,水/油结合性,溶解性,消化性和风湿性.
主要成果:
- TG交联导致RDP聚合,并减少了低分子量碎片.
- 结构变化包括β-sheet的减少和β-turn含量的增加,硫基的减少.
- 最佳的TG度 (大约10U/g) 提高了疏水性和乳化活性,同时降低了溶解性和消化性,但增强了结合油和质性质.
结论:
- 转胺酶介导的交叉链接显著改变了RDP的结构和功能.
- 控制的TG处理增强了RDP的特定功能性质.
- 修改后的RDP显示出植物性食品,制品和饮料中的成分潜力.
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