CaCl<sub>2</sub>预处理对TG酶诱导的绿豆蛋白凝胶结构特征的影响

CaCl₂预处理对TG酶诱导的绿豆蛋白凝胶结构特征的影响

齐鲁工业大学(山东省科学院) 食品科学与工程学院, 山东济南 250353

作者简介:王瑞雪(1996-),女,山东省临沂市人,齐鲁工业大学硕士研究生,主要研究方向为粮食、油脂及植物蛋白工程。E-mail:437573166@qq.com;

基金项目:山东省重点研发计划项目（2021LYXZ018，2020CXGC010604）；齐鲁工业大学（山东省科学院）科教产融合试点工程重大创新专项项目（2022JBZ01-08）
中图分类号:TS201.7

Effect of CaCl₂pretreatment on structural characteristics of TGase-induced mung bean protein gels

College of Food Science and Engineering, Qilu University of Technology(Shandong Academy of Sciences), Jinan 250353, China
Received Date:2023-01-05
Accepted Date:2023-04-19

CLC number:TS201.7

摘要:以转谷氨酰胺酶（TG酶）诱导的绿豆蛋白凝胶（MBPG）为研究对象，探究不同浓度CaCl ₂预处理对TG酶诱导的MBPG结构特征的影响。结果表明：TG酶诱导的MBPG蛋白条带的强度均随着CaCl ₂浓度的增加而增强；低CaCl ₂浓度（≤20 mmol/L）导致TG酶诱导的MBPG游离巯基和离子键含量均降低，表面疏水性增强，氢键和二硫键含量均增加；高CaCl ₂浓度（>20 mmol/L）使得游离巯基和离子键含量均增加，表面疏水性减弱，氢键含量降低；CaCl ₂预处理使TG酶诱导的MBPG二级结构从 α-螺旋和 β-转角转化为 β-折叠和无规则卷曲。CaCl ₂预处理可改变TG酶诱导的MBPG结构特征，为MBPG配方食品的开发提供参考。
- CaCl₂/
- 转谷氨酰胺酶/
- 绿豆蛋白凝胶/
- 结构特征
Abstract:Transglutaminase (TGase)-induced mung bean protein gel (MBPG) was used as the study object to investigate the effect of different concentrations of CaCl ₂pretreatment on the structural characteristics of TGase-induced MBPG. The results showed that the intensity of protein bands of TGase-induced MBPG molecular weights was enhanced with the increase of CaCl ₂concentration; Low CaCl ₂concentration (≤ 20 mmol/L) resulted in the decrease of free sulfhydryl and ionic bonds content, the enhancement of surface hydrophobicity, and the increase of hydrogen bonds and disulfide bonds content of TGase-induced MBPG. High CaCl ₂concentration (>20 mmol/L) led to the increase of free sulfhydryl and ionic bonds content, the reduction of surface hydrophobicity, and the decrease of hydrogen bonds content. Moreover, CaCl ₂pretreatment induced a conformational transition from α-helix and β-turn to β-sheet and random coil. The CaCl ₂pretreatment could change the structure of TGase-induced MBPG, which would provide reference for the development of MBPG formula foods.
- CaCl₂/
- transglutaminase/
- mung bean protein gel/
- structural characteristic
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沈阳化工大学材料科学与工程学院沈阳 110142

CaCl₂预处理对TG酶诱导的绿豆蛋白凝胶结构特征的影响

作者简介:王瑞雪(1996-),女,山东省临沂市人,齐鲁工业大学硕士研究生,主要研究方向为粮食、油脂及植物蛋白工程。E-mail:437573166@qq.com;

Effect of CaCl₂pretreatment on structural characteristics of TGase-induced mung bean protein gels

计量

通讯作者:陈斌, bchen63@163.com

CaCl₂预处理对TG酶诱导的绿豆蛋白凝胶结构特征的影响

作者简介:王瑞雪(1996-),女,山东省临沂市人,齐鲁工业大学硕士研究生,主要研究方向为粮食、油脂及植物蛋白工程。E-mail:437573166@qq.com

English Abstract

Effect of CaCl₂pretreatment on structural characteristics of TGase-induced mung bean protein gels

目录

CaCl2预处理对TG酶诱导的绿豆蛋白凝胶结构特征的影响

作者简介:王瑞雪(1996-),女,山东省临沂市人,齐鲁工业大学硕士研究生,主要研究方向为粮食、油脂及植物蛋白工程。E-mail:437573166@qq.com;

Effect of CaCl2pretreatment on structural characteristics of TGase-induced mung bean protein gels

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通讯作者:陈斌, bchen63@163.com

CaCl2预处理对TG酶诱导的绿豆蛋白凝胶结构特征的影响

作者简介:王瑞雪(1996-),女,山东省临沂市人,齐鲁工业大学硕士研究生,主要研究方向为粮食、油脂及植物蛋白工程。E-mail:437573166@qq.com

English Abstract

Effect of CaCl2pretreatment on structural characteristics of TGase-induced mung bean protein gels

目录

CaCl₂预处理对TG酶诱导的绿豆蛋白凝胶结构特征的影响

Effect of CaCl₂pretreatment on structural characteristics of TGase-induced mung bean protein gels

CaCl₂预处理对TG酶诱导的绿豆蛋白凝胶结构特征的影响

Effect of CaCl₂pretreatment on structural characteristics of TGase-induced mung bean protein gels