谷氨酰胺转氨酶对米渣蛋白糖基化反应产物结构与流变性的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.3 谷氨酰胺转氨酶对米渣蛋白糖基化反应产物结构 和流变性的影响 朱小燕，毛锦远，赵强，雷莉，熊华 (南昌大学食品科学与技术国家重点实验室，江西南昌 330047) 摘要：为了探讨谷氨酰胺转氨酶(TG)对植物蛋白美拉德反应改性的作用，本文利用米渣蛋白(RDP)分别与葡萄糖、核糖、麦芽 糊精1:1 进行干法糖基化反应，研究TG 的添加(10 μ/g 的RDP)对反应产物结构和流变学特性的影响。结果表明：随着反应的进行， 核糖与RDP 糖基化反应的接枝度最大，TG 酶能够提高糖基化反应接枝度；内源荧光λmax 红移且强度降低，红外光谱显示不同产物 的结构变化显著，但TG 对产物的结构影响不大；糖基化反应可降低表面疏水性，而TG 促其增大；糖基化反应主要是Lys 和Arg 含 量减少，组氨酸含量增加，且核糖更利于与自由氨基的反应，TG 对产物氨基酸组成无影响；糖基化产物溶液都是假塑性流体，核糖 接枝产物表观粘度最大，TG 促使表观粘度增高；三种糖基化产物动态模量随剪切频率增大而变化较大，其中核糖反应产物表现出类 似凝胶特性，G′G″且较RDP 均增加，TG 提高核糖、葡萄糖反应产物的G′与G″。 关键词：米渣蛋白；糖基化反应；谷氨酰胺转氨酶；流变性 文章篇号：1673-9078(2016)3-98-105 DOI: 10.13982/j.mfst.1673-9078.2016.3.017 Effects of Transglutaminase on the Structure and Rheological Properties of Products from the Glycosylation of Rice Dreg Protein ZHU Xiao-yan, MAO Jin-yuan, ZHAO Qiang, LEI Li, XIONG Hua (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China) Abstract: In order to investigate the role of transglutaminase (TG) on the modification of vegetable proteins using Maillard reaction, rice dreg protein (RDP) was used in the present study for glycosylation reactions in a dry state with glucose, ribose, and maltodextrin separately in a mass ratio of 1:1, and the effect of adding TG (10 u/g RDP) on the structure and rheological properties of RDP-sugar conjugates was studied. The results showed that the Maillard reaction products (MRPs) of RDP with ribose exhibited the highest degree of substitution (DS) and TG could enhance the DS. The λmax of the intrinsic fluorescence was redshifted and their intensity decreased. Additionally, FTIR spectra showed significant changes in the structure