Effects of single-mode microwave heating and dextran conjugation on the structure and functionality of ovalbumin-dextran conjugates
Effects of single-mode microwave heating and dextran conjugation on the structure and functionality of ovalbumin-dextran conjugates
复制标题
单模微波加热和葡聚糖缀合对卵清蛋白-葡聚糖缀合物结构和功能的影响
DOI：
10.1016/j.foodres.2020.109468
复制
发表时间：
2020-11-01
影响因子：
8.1
通讯作者：
Xu, Bin
中科院分区：
文献类型：
--
作者：
Sun, Jun;Mu, Yaoyao;Xu, Bin
通过糖基化反应用碳水化合物修饰蛋白质能够改变和改善蛋白质的功能性质。本研究通过传统的湿法加热（WH）或单模微波加热（MH）将葡聚糖偶联到卵清蛋白（OVA）上，以改善OVA的功能特性。与传统WH相比，MH处理15-60 min可显著提高接枝率（GD）。在传统WH或MH条件下，OVA-葡聚糖偶联物的乳化活性和乳化稳定性均得到改善相关分析表明，乳化活性与表面疏水性呈正相关（p < 0.05），乳化稳定性与表面疏水性呈显著正相关（p< 0.01），与β折叠含量呈显著正相关（p < 0.05）。此外，传统WH和单模MH处理可以降低tan δ，特别是在90 ℃下处理20 min的MH。高GD和长MH处理（>= 25 min）导致α-螺旋显著减少，β-转角和γ-无规卷曲增加。OVA的二级结构变得松散，这对OVA-葡聚糖缀合物的热稳定性不利。因此，与传统的WH相比，通过单模式MH将葡聚糖与OVA偶联是一种有效且安全的方法，可以提高OVA的利用价值。
The proteins modified with carbohydrates through the glycation reaction are capable of changing and improving the functional properties of proteins. In this study, dextran was conjugated to ovalbumin (OVA) by traditional wet heating (WH) or single-mode microwave heating (MH) to improve the functional properties of OVA. Compared with traditional WH, MH for 15-60 min significantly increased the grafting degree (GD). The emulsifying activity and emulsion stability of the OVA-dextran conjugates improved under both traditional WH or MH (p < 0.05), especially under MH at 90 degrees C for 20 min. Correlation analysis showed that the emulsifying activity was positively correlated with surface hydrophobicity (p < 0.05), and emulsion stability was significantly positively correlated with surface hydrophobicity (p< 0.01) and positively correlated with the beta-sheet contents (p < 0.05). Moreover, traditional WH and single-mode MH treatment could decrease tan delta, especially MH at 90 degrees C for 20 min. High GD and long MH treatment (>= 25 min) resulted in a significant decrease in alpha-helix and an increase in beta-turn and gamma-random coil. The secondary structure of OVA became loose, which was disadvantageous to the thermal stability of the OVA-dextran conjugates. In conclusion, compared with traditional WH, dextran conjugation with OVA via single-mode MH was an effective and safe way to improve the utilization value of OVA.