食品科学2018，Vol.39Issue(8)：13-20,8.DOI:10.7506/spkx1002-6630-201808003
壳寡糖酶法糖基化修饰对玉米醇溶蛋白功能性质的影响
Effect of Transglutaminase-Catalyzed Glycosylation with Chitosan on the Functional Properties of Zein
摘要
Abstract
The present work aimed to improve the bioavailability of zein. We employed microbial transglutaminase as a biocatalyst, and chitosan with a molecular mass of 1 500 Da as an acyl acceptor to modify zein by glycosylation reaction. The functional properties of glycosylated zein were studied in comparison with its intact and cross-linked counterparts. The results of Fourier transform infrared (FT-IR) spectroscopy and free amino group content indicated that chitosan was covalently conjugated to zein under the catalysis of transglutaminase. The surface hydrophobicity of glycosylated zein was decreased significantly compared with that of the original and cross-linked ones, suggesting a significant improvement in the water solubility of zein. Meanwhile, antioxidant activities, including 1,1-diphenyl-2-picrylhydrazyl (DPPH), superoxide anion and hydroxyl radical scavenging activities, reducing power and Fe2+-chelating capacity of glycosylated zein were increased significantly, and its EC50value for DPPH radical scavenging activity was 0.945 mg/mL. Water-binding capacity, oil-binding capacity, emulsifying properties and the absolute value of Zeta potential of glycosylated zein were decreased significantly. These results can provide a basis for the application of glycosylated zein in the food industry.关键词
玉米醇溶蛋白/壳寡糖/转谷氨酰胺酶/抗氧化活性/物化性质Key words
zein/chitosan/transglutaminase/antioxidant activity/physicochemical properties分类
轻工纺织引用本文复制引用
王晓杰,刘晓兰,丛万锁,郑喜群,许英一,石彦国..壳寡糖酶法糖基化修饰对玉米醇溶蛋白功能性质的影响[J].食品科学,2018,39(8):13-20,8.基金项目
国家自然科学基金面上项目(31371726) （31371726）
黑龙江省自然科学基金项目(C201332) （C201332）
黑龙江省教育厅基本业务专项(135109259) （135109259）
