转谷氨酰胺酶协同壳寡糖修饰乳浓缩蛋白的乳化性研究
首发时间:2020-04-02
摘要:本文探究了酶法糖基化修饰对乳浓缩蛋白(milk protein concentrates,MPC)乳化性的影响,并制备了乳液和微胶囊,探究了MPC对芯材的保护效果。SDS-PAGE和HPLC的结果表明壳寡糖能接枝到MPC,2h反应组的接枝量为76.31±1.2g壳寡糖/kg蛋白质;三相接触角的表征显示改性后的MPC亲疏水性发生改变;乳化稳定性(ESI)和乳化活性(EAI)的研究则进一步表明,即使产物的亲疏水性相似(如2h和4h酶法糖基化产物)但其ESI和EAI存在显著差异。在应用性的研究中,以乳化性最佳的酶法糖基化2h组为壁材,以富含共轭亚麻酸(CLNA)的石榴籽油作为芯材制备了乳液和微胶囊,结果表明,改性后的MPC其乳化性相对未改性前提高了45%,对CLNA的包埋率提高了近30%,另外,芯材的抗氧化性能够接近以酪蛋白酸钠(SC)和乳清蛋白(WPI)混合物为壁材的样品组,这表明TG酶协同壳寡糖修饰MPC能赋予MPC接近传统优秀乳蛋白配料SC和WPI的优异性能。
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Study on the emulsification of TGase-catalyzed glycosylation of milk protein concentrates with oligochitosan
Abstract:In this study, the effect of enzymatic glycosylation on the emulsification of milk protein concentrates (MPC) was investigated, and emulsions and microcapsules were prepared to investigate the protective effect of MPC on the core material. The results of SDS-PAGE and HPLC showed that oligochitosan could be grafted to MPC, and the oligochitosan in the 2h group was 76.31 ± 1.2g/kg protein; The three-phase contact angle showed that the wettability of modified MPC was changed. Emulsification Stability (ESI) and Emulsification Activity (EAI) studies have further shown that even though the products are similar in hydrophobicity (such as 2h and 4h enzymatic glycosylation products), there are significant differences in ESI and EAI. In applied research, the highest emulsifying ability 2h group was applied to microcapsules as wall material, and conjugated linolenic acid (CLNA) from pomegranate seed oil was as the core material. The results showed that the emulsifyingability of the modified MPC increased by 45% compared with that before the modification, and the embedding rate of CLNA increased by nearly 30%. In addition, the antioxidant properties of the core material could approach the group of sodium caseinate (SC) mixed with whey protein isolates(WPI), which indicated that the modification of MPC by TGase and oligochitosan couldenhance the properties of MPC close to traditional excellent milk protein ingredients like SC and WPI.
Keywords: enzymatic glycosylation milk protein concentrates emulsification,emulsion,microcapsule
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转谷氨酰胺酶协同壳寡糖修饰乳浓缩蛋白的乳化性研究
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