食品科学2017，Vol.38Issue(5)：122-128,7.DOI:10.7506/spkx1002-6630-201705020
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
Effect of Ultrasonic Treatment and Glycosylation Modification on Characteristics and Structure of Wheat Gluten
摘要
Abstract
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 gafting with glucose.Fourier transform infrared spectroscopy indicated that wheat gluten grafted with glucose through covalent bonds to form glycoprotein.关键词
小麦面筋蛋白/糖基化/超声波/性质/结构Key words
wheat gluten/glycosylation/ultrasonic/characteristics/structure分类
轻工纺织引用本文复制引用
臧艳妮,赵妍嫣,罗水忠,钟昔阳,穆冬冬,姜绍通,郑志..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[J].食品科学,2017,38(5):122-128,7.基金项目
国家高技术研究发展计划(863计划)项目(2013AA102201) （863计划）
安徽省科技攻关项目(1301031031) （1301031031）
安徽省科技攻关重大专项(1301031031 （）
16030701082) （）
