多糖对马铃薯蛋白糖基化产物乳化特性及结构的影响

Effect of Polysaccharides on Emulsification Characteristics and Structure of Potato Protein Glycosylation Products

以阴离子多糖黄原胶(Xanthan gum,XG)、中性多糖瓜尔胶(Guar gum,GG)、阳离子多糖壳聚糖(Chitosan,CS)为载体,采用湿法对马铃薯蛋白(Potato protein,PP)进行糖基化改性,探究3种带电类型的多糖对马铃薯蛋白糖基化产物(PP-XG,PP-GG,PP-CS)乳化特性及结构影响。接枝度及SDS-PAGE电泳分析表明,马铃薯蛋白与3种多糖发生了糖基化反应。与PP相比,3种糖基化产物的乳化活性(Emulsifying activity,EAI)和乳化稳定性(Emulsion stability,ESI)均显著提高,尤其是PP-XG,乳化活性和乳化稳定性分别提高了210.34%和99.15%。傅里叶红外光谱、紫外光谱、荧光光谱分析表明,糖链的引入使马铃薯蛋白空间结构发生了变化。扫描电镜(SEM)显示,糖基化改性后使马铃薯蛋白表面变得更加疏松和多孔。以上结果表明,糖基化反应改变了马铃薯蛋白的空间结构,使马铃薯蛋白乳化特性得到改善,这为拓宽马铃薯蛋白在食品工业的应用范围提供了一定的理论依据。

Using anionic polysaccharide xanthan gum (XG),neutral polysaccharide guar gum (GG),cationic polysaccharide chitosan (CS) as carriers,the wet method is used to treat potato protein (PP) for glycosylation modification to explore the influence of three charged polysaccharides on the emulsification characteristics and structure of potato protein glycosylation products (PP-XG,PP-GG,PP-CS).The degree of grafting and SDS-PAGE electrophoresis experiments showed that potato protein had a glycosylation reaction with three polysaccharides.Compared with PP,the emulsifying activity (EAI) and emulsification stability (ESI) of the three glycosylation products were significantly improved,especially PP-XG,the emulsifying activity and emulsifying stability were increased by 210.34% and 99.15%,respectively.Fourier infrared spectroscopy,ultraviolet spectroscopy,and fluorescence spectroscopy analysis showed that the introduction of sugar chains changed the spatial structure of potato protein.Scanning electron microscopy (SEM) showed that potato protein changed from a uniform spherical particle to a flaky structure after glycosylation modification.The above results indicate that glycosylation changes the spatial structure of potato protein and improves the emulsification properties of potato protein.This research provides a theoretical basis for improving the functional properties of potato protein and broadening the application of potato protein.