超声波和糖基化复合改性对小麦面筋蛋白性质和结构的影响

采用超声波处理小麦面筋蛋白并经葡萄糖糖基化改性后,研究其溶解性和乳化性的变化,同时对改性小麦面筋蛋白的结构进行表征。结果表明,适当的超声波处理有利于小麦面筋蛋白的糖基化改性,40 k Hz、300 W超声波处理40 min的小麦面筋蛋白糖基化改性效果最为显著,其在等电点处的溶解性较对照组提高了82.15%,且乳化活性及乳化稳定性最高,分别达到56.82 m~2/g和36.27 min。适当的超声波处理使小麦面筋蛋白表面疏水性提高,而与葡萄糖接枝后,蛋白的表面疏水性降低。傅里叶变换红外光谱表明,小麦面筋蛋白以共价键的结合形式接入了葡萄糖分子,生成了糖蛋白。

Effect of Ultrasonic Treatment and Glycosylation Modification on Characteristics and Structure of Wheat Gluten

Wheat gluten was glycosylated with glucose after ultrasonic pre-treatment to investigate changes in solubility and emulsifying activity. Meanwhile, the structural properties of glycosylated wheat gluten were characterized. Results indicated that appropriate ultrasonic pretreatment facilitated the glycosylation of wheat gluten. It was found that the glycosylation of wheat gluten with 40 min ultrasonic pretreatment at 40 kHz, 300 W significantly improved its solubility at the isoelectric point by 82.15% compare to the control group. In addition, the emulsifying capacity and emulsion stability reached the maximum level of 56.82 m2/g and 36.27 min, respectively. Appropriate ultrasonic pretreatment could increase the surface hydrophobicity (H0) of wheat gluten, while it decreased after grafting with glucose. Fourier transform infrared spectroscopy indicated that wheat gluten grafted with glucose through covalent bonds to form glycoprotein.