糖基化
香菇属
化学
香菇属
生物化学
食品科学
蘑菇
作者
Shanshan Wu,Wei Han,Yanfen Cheng,Shaojun Yun,Mingchang Chang,Feier Cheng,Jinling Cao,Cuiping Feng
出处
期刊:Foods
[MDPI AG]
日期:2023-04-29
卷期号:12 (9): 1849-1849
被引量:7
标识
DOI:10.3390/foods12091849
摘要
Lentinula edodes has high nutritional value and abundant protein. In order to develop and utilize edible mushroom protein, this study was designed to investigate the effects of TGase-catalyzed glycosylation and cross-linking on the physicochemical and functional properties of Lentinus edodes protein fraction. The results showed that within a certain time, glycosylation and TGase-catalyzed glycosylation decreased the total sulfydryl, free sulfydryl, disulfide bond, surface hydrophobicity, β-fold and α-helix, but increased the fluorescence intensity, random coil, β-turn, particle size and thermal stability. The apparent viscosity and the shear stress of the protein with an increase in shear rate were increased, indicating that TGase-catalyzed glycosylation promoted the generation of cross-linked polymers. In addition, the TGase-catalyzed glycosylated proteins showed a compact texture structure similar to the glycosylated proteins at the beginning, indicating that they formed a stable three-dimensional network structure. The flaky structure of proteins became more and more obvious with time. Moreover, the solubility, emulsification, stability and oil-holding capacity of enzymatic glycosylated Lentinus edodes protein fraction were significantly improved because of the proper TGase effects of glycosylation grafting and cross-linking. These results showed that glycosylation and TGase-catalyzed glycosylation could improve the processing characteristics of the Lentinula edodes protein fraction to varying degrees.
科研通智能强力驱动
Strongly Powered by AbleSci AI