食品科学2017，Vol.38Issue(17)：114-119,6.DOI:10.7506/spkx1002-6630-201717019
微波-超声波协同影响菜籽蛋白糖基化改性
Synergistic Effect of Simultaneous Microwave and Ultrasonic Treatment on Glycosylation of Rapeseed Protein
摘要
Abstract
The microwave-ultrasonic synergism (MUS) was applied in the glycosylation of rapeseed protein (RP) and the functional properties and molecular structure of RP-dextran conjugates were investigated. The results indicated that the grafting degree of RP was up to 67.1% under the following reaction conditions: microwave power 500 W, ultrasonic power 300 W, and treatment time 7 min, which was even higher than that obtained by wet heating and microwave methods. Therefore, the combined treatment could significantly increase the efficiency of glycosylation reaction. Compared with rapeseed protein and the RP-dextran conjugates prepared by other methods, the solubility, emulsifying activity, foaming capacity, and foam stability of the RP-dextran conjugates prepared by MUS were significantly improved to 55.7%, 13.9 m2/g, 50.0% and 80.0%, respectively. The results of surface hydrophobicity and circular dichroism (CD) spectroscopy indicated that combined microwave and ultrasonic treatment led to protein unfolding and increased the molecular flexibility of RP, thereby promoting the glycosylation reaction of RP and improving the functional properties of RP-dextran conjugates.关键词
微波-超声波协同作用/糖基化/菜籽蛋白/功能特性/分子结构Key words
microwave-ultrasonic synergism/glycosylation/rapeseed protein/functional property/molecular structure分类
轻工纺织引用本文复制引用
张燕鹏,张曼君,齐玉堂,张维农,祝贤彬..微波-超声波协同影响菜籽蛋白糖基化改性[J].食品科学,2017,38(17):114-119,6.基金项目
湖北省自然科学基金面上项目-青年基金项目(2014CFB884) （2014CFB884）
