Modified mung bean protein: Optimization of microwave-assisted phosphorylation and its functional and structural characterizations
Modified mung bean protein: Optimization of microwave-assisted phosphorylation and its functional and structural characterizations
复制标题
DOI：
10.1016/j.lwt.2021.112119
复制
发表时间：
2021-07-13
影响因子：
6
通讯作者：
Ibarz, Albert
中科院分区：
文献类型：
--
作者：
Hadidi, Milad;Jafarzadeh, Shima;Ibarz, Albert
研究了三聚磷酸钠（STP）对绿豆蛋白（MBP）的微波辅助磷酸化修饰及其对其功能和结构表征的影响。结果表明，最佳磷酸化条件为STP/protein比0.063 g/g，微波功率590 W，微波时间155 s， pH 7.8。结果表明，在优化条件下，MBP的最大磷酸化程度为3.27%。此外，通过x射线光电子能谱（XPS）、x射线衍射（XRD）、傅里叶变换红外光谱（FTIR）和扫描电镜（SEM）对STP的结构进行表征，发现STP的磷酸基团与MBP的-NH2和-OH基团通过共价相互作用（C-O-P和C-N-P键）结合。磷酸化后的MBP功能特性的增强可能是由于磷酸基团的引入，磷酸基团可能与水分子形成大量氢键，从而增加了蛋白质与水分子的结合。此外，磷酸基团的引入增加了蛋白质体系的电负性，改善了蛋白质分子之间的静电斥力，使其在溶液体系中更有效地分散。本研究提出微波辅助磷酸化似乎是一种有前途的技术，以扩大其在食品系统中的应用。
The optimization of microwave-assisted phosphorylation modification by sodium tripolyphosphate (STP) on mung bean protein (MBP) and its effect on functional and structural characterizations was studied. The results illustrated that the optimum phosphorylation conditions were: STP/protein ratio of 0.063 g/g, microwave power of 590 W, microwave time of 155 s, and pH of 7.8. As a result, the maximum phosphorylation degree of MBP, 3.27%, was reached at the optimized conditions. Also, structural characterization by X-ray photoelectron spectroscopy (XPS), X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, and scanning electron microscopy (SEM) revealed that the phosphate groups of STP were bound to the -NH2 and -OH groups of MBP with covalent interactions (C-O-P and C-N-P bounds). The enhanced functional properties of phosphorylated MBP may be due to the introduction of phosphate groups, which may form a large number of hydrogen bonds with water molecules, thus increasing the binding between proteins and water molecules. Furthermore, the introduction of phosphate groups increased the electronegativity of the protein system, improved the electrostatic repulsion between protein molecules, and made them disperse in the solution system more efficiently. This study proposed that microwave-assisted phosphorylation appeared to be a promising technique to expand its application in food systems.