糖基化修饰对大米蛋白功能性质影响

The impact of glycosylation modification on functional properties of rice protein

大米蛋白溶解性、乳化性及起泡性都较低,使其在加工利用中受到限制。采用糖基化修饰大米蛋白,在单因素基础上,通过四因素三水平正交试验确定最优修饰组合;结果表明,通过正交法所得最优糖基化修饰组合,其复合物溶解度由3.43%增至32.75%,乳化度由33.85%提高至48.96%,起泡性由16.9%提升到30.9%。说明经糖基化修饰能有效改善大米蛋白溶解性、乳化性、起泡性等功能,有助于进一步加工利用大米蛋白,并为后续研究奠定良好理论基础。

Rice protein solubility, emulsifying and foaming properties are low, and is limited in its processing and utilization. Using glycosylation method, based on one-factor-at-a-time experiments, a four-factor and there-levels orthogonal experiment to get the optimal compound. The results indicated that the orthogonal obtained optimal glycosylation of the compound, its solubility increased from 3.43 % to 32.75%, the emulsifying increased by 33.85% to 48.96%, foaming from 16.9% to 30.9%. The results showed that, modified by glycosylation could effectively improve the solubility emulsifying, foaming and other functions of rice protein, were helpful for processing and utilization of rice protein, and laid a good theoretical foundation for further research.