食品与机械2017，Vol.33Issue(6)：17-20,52,5.DOI:10.13652/j.issn.1003-5788.2017.06.004
酶解-磷酸化协同改性对卵白蛋白特性与结构的影响
Effect of the synergistic modification of enzymatic hydrolysis and phosphorylation on functional and structural characteristics of ovalbumin
摘要
Abstract
In this study, effects of the synergistic modification of enzymatic hydrolysis and phosphorylation on the functional properties and structural characterization of ovalbumin were studied.Comparison of functional properties of before and after the synergistic modification of ovalbumin, and the structural changes of the synergistic modification ovalbumin were analyzed by FT-IR, DSC and SEM.The results showed that the solubility, gel strength and emulsifying properties of the synergistic modification ovalbumin were higher than both the enzymatic hydrolyzed and unmodified ovalbumin, whereas the foaming and its stability were reduced.Moreover, the enzymatic hydrolysis of the ovalbumin peptide chain caused more amino acid residues to be exposed, therefore the a-helix and β-turns increased accordingly.The synergistic modification of ovalbumin thermal denaturation temperature increased by 7.13 ℃ and 10.19 ℃, respectively, compared with the enzymatic hydrolyzed and unmodified one.In addition, due to the embedding of phosphate groups, collaborative modified molecular structure consisted of a spherical body into a laminated sheet structure.关键词
卵白蛋白/酶解/磷酸化/协同改性/功能特性/结构分析Key words
ovalbumin/enzymatic hydrolysis/phosphorylation/synergistic modification/functional properties/structural analysis引用本文复制引用
刘丽莉,李玉,王焕,杨陈柳..酶解-磷酸化协同改性对卵白蛋白特性与结构的影响[J].食品与机械,2017,33(6):17-20,52,5.基金项目
国家自然科学基金(编号:31401622) （编号:31401622）
公益性行业(农业)科研专项(编号:201303084) （农业）
河南省重点攻关项目(编号:152102110080) （编号:152102110080）
河南科技大学高级别项目培育基金项目(编号:2013ZCX012) （编号:2013ZCX012）
河南省教育厅自然科学研究项目(编号:13A550255) （编号:13A550255）
