摘要
文蛤是我国海水养殖的重要经济贝类之一,蛋白含量高且氨基酸种类齐全。以文蛤为原料,提取文蛤分离蛋白,通过湿热糖基化反应法制备文蛤分离蛋白-葡聚糖糖基化合物。以乳化活性及乳化稳定性为判定指标,通过单因素结合响应面法优化糖基化反应条件,结果表明:最佳糖基化反应条件为温度109℃、时间89 min、pH 11、蛋白/葡聚糖质量比1∶1,此条件下的乳化活性和乳化稳定性分别为1.22和75.56。游离氨基含量、傅里叶红外光谱、热稳定性、荧光光谱分析和扫描电子显微镜等结果分析表明文蛤分离蛋白和葡聚糖通过糖基化反应生成了糖基化产物,改善了文蛤蛋白的功能特性。本研究为扩展文蛤蛋白在食品工业中的应用提供了理论参考。
Clam is one of the important economic shellfish in mariculture in China,with high protein content and complete amino acid species.In this paper,clam was used as experimental material to extract clam protein isolate,and clam protein isolate-dextran conjugates were prepared by wet heat glycosylation reaction.With emulsifying activity and emulsifying stability as the evaluation indexes,the conditions of glycosylation reaction were optimized by single factor combined with response surface method.The result showed that the optimal conditions were 109℃,89 min,pH 11,mass ratio of protein to dextran was 1∶1.Under these conditions,the emulsifying properties and emulsifying stability of glycosylated compound were 1.22 and 75.56,respectively.The results of free amino group content,Fourier transform infrared spectroscopy(FT-IR),thermal stability,fluorescence spectroscopy and scanning electron microscopy(SEM)showed that the glycosylated product was formed by glycosylation of clam protein isolate and dextran.This study improved the functional properties of clam protein and provided a theoretical basis for expanding the application of clam protein in food industry.
作者
步营
王雯瑄
徐文婷
朱文慧
李学鹏
励建荣
张怡
于志国
Bu Ying;Wang Wenxuan;Xu Wenting;Zhu Wenhui;Li Xuepeng;Li Jianrong;Zhang Yi;Yu Zhiguo(College of Food Science and Technology,Bohai University/National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Jinzhou 121013,Liaoning;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,Liaoning;Fujian Agriculture and Forestry University,College of Food Science,Fuzhou 350000;Dandong Taifeng Foodstuff Co.,Ltd.,Dandong 118300,Liaoning)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第3期99-111,共13页
Journal of Chinese Institute Of Food Science and Technology
基金
辽宁省海洋经济发展专项(2022-33)。
关键词
文蛤分离蛋白
糖基化
响应面优化
结构表征
clam protein isolate
glycosylation
response surface optimization
structural characterization
