微波预处理对小麦面筋蛋白糖基化改性的影响.doc

微波预处理对小麦面筋蛋白糖基化改性的影响 杨雪飞，臧艳妮，赵妍嫣，罗水忠，姜绍通，郑志* （合肥工业大学食品科学与工程学院，安徽省农产品精深加工重点实验室，合肥 230009） 摘要 采用微波预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了表征。结果表明，适当功率的微波预处理有利于小麦面筋蛋白的糖基化改性，微波功率为350 W时，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78.48%，且乳化活性及乳化稳定性最高分别达到41.65 m2g-1和11.99 min。适当功率的微波预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。SDS、傅里叶红外光谱及荧光光谱表明，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。 关键词 小麦面筋蛋白 糖基化 微波 结构 中图分类号：TS213.2 文献标志码：A 文章编号Effect of microwave pretreatment on the glycosylation modification of wheat gluten Yang Xuefei Zang Yanni Zhao Yanyan Luo Shuizhong Jiang Shaotong Zheng Zhi* (Key Laboratory for Agriculture Products Processing of Anhui Province, School of Food Science and Engineering, Hefei University of Technology, Hefei 230009) Abstract Wheat gluten was glycosylated with glucose after microwave pre-treatment to investigate the changes in solubility and emulsifying activity, meanwhile the structural properties of the modified wheat gluten were characterized. Results showed that appropriate microwave pre-treatment facilitated the glycosylation of wheat gluten. It was found that the glycosylated wheat gluten with microwave pre-treatment at 350 W remarkably improved the solubility at the isoelectric point by 78.48% compare to the control group. Furthermore, the emulsifying capacity and emulsion stability reached the maximum level of 41.65 m2g-1 and 11.99 min, respectively. Appropriate microwave pre-treatment could increase the surface hydrophobicity of wheat gluten, while the value decreased after grafting with glucose. The results of SDS, Fourier transform infrared spectroscopy and intrinsic fluorescence spectroscopy indicated that wheat gluten grafted with glucose through covalent bonds to form glycoprotein. Key words Wheat gluten, glycosylation, microwave, structure 基金项目：国家高技术研究发展计划（863计划）课题（2013AA102201）；安徽省科技攻关项目（1301031031） 收稿日期：2018-05-23 作者简介：杨雪飞，女，1973年出生，高级实验师，农产品加工与贮藏 通信作者：郑志，男，1971年出生，教授，谷物现代加工技术