现代食品科技2017，Vol.33Issue(8)：110-115,6.DOI:10.13982/j.mfst.1673-9078.2017.8.017
花生蛋白富集组分与多糖接枝对其结构特性的影响
Effects of Conjugation with Maltodextrin on the Conformational Properties of Arachin/conarachin-rich Fractions
摘要
Abstract
The arachin/conarachin-rich fractions were isolated from defatted peanut flour by cryoprecipitation in this study.The peanut protein-rich fractions were mixed with maltodextrin in a 1:1 weight ratio.At a temperature of 60 ℃ and a relative humidity of 79％,arachin-rich and conarachin-rich fractions underwent glycosylation reactions for one to seven days and 8 to 24 h,respectively.The extent of glycosylation between peanut protein-rich fractions and polysaccharides was characterized using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE),and the changes in the conformational properties of the glycosylation products of peanut protein isolates and polysaccharides were investigated using thermal properties and fluorescence spectra.The SDS-PAGE analysis indicated arachin/conarachin-rich fractions underwent cross-linking reaction with maltodextrin to generate macromolecular grafted products under dry-heating conditions.The subunits of conarachin-rich fraction readily underwent Maillard reaction with maltodextrin than those of the arachin-rich fraction.The thermal stability of peanut protein fractions was remarkably improved by mixing or conjugation of peanut protein-rich fractions with maltodextrin.The conformational structure of peanut protein-rich fraction became loose and subsequently compact with increasing extent of glycosylation.关键词
花生蛋白富集组分/糖接枝/结构特性Key words
peanut protein rich fraction/glycosylation modification/conformational properties引用本文复制引用
赵冠里,刘岩,苏新国,王强,胡源媛..花生蛋白富集组分与多糖接枝对其结构特性的影响[J].现代食品科技,2017,33(8):110-115,6.基金项目
广东省自然科学基金项目(2014A030313767) （2014A030313767）
