酶联合动态高压微射流改性豌豆分离蛋白及其在Pickering乳液中的适用性

Dynamic High-Pressure Microfluidization-Assisted Enzymatic Modification of Pea Protein Isolate and Its Applicability in Pickering Emulsion

探究谷氨酰胺转氨酶(transglutaminase,TG)联合动态高压微射流(dynamichigh-pressure microfluidization,DHPM)改性豌豆分离蛋白(pea protein isolate,PPI)的作用机理,明确改性后PPI在Pickering乳液中的适用性。扫描电子显微镜观察和傅里叶变换红外光谱分析结果表明,改性处理后的PPI颗粒形貌更加均匀,且与TG交联程度加强,同时蛋白质分子三级结构发生变化。物性测试结果显示,改性后的PPI表面疏水性与内源荧光性降低,乳化性能提高且平均粒径减小。乳析指数、乳液粒径分布、乳液微观结构和流变性分析结果表明,改性后PPI制备所得Pickering乳液的稳定性和乳化性能改善,且120 MPa处理后乳液稳定性最好。TG联合DHPM改性为PPI在Pickering乳液中的应用提供了可行的方法。本研究为开发高性能的Pickering乳液系统提供了实验基础,对于天然蛋白质的功能性改性研究具有重要的参考价值。

The objective of this study is to investigate the mechanism of the modification of pea protein isolate(PPI)by transglutaminase(TG)in combination with dynamic high-pressure microfluidization(DHPM)and to clarify the applicability of the modified PPI in Pickering emulsion.Scanning electron microscopy(SEM)and Fourier transform infrared spectroscopy showed that the morphology of PPI particles became more uniform after the modification.The degree of cross-linking with TG increased,and the tertiary structure of protein molecules changed.In addition,the surface hydrophobicity and endogenous fluorescence of PPI decreased,the emulsifying properties improved and the average particle size decreased.The Pickering emulsion stabilized by the modified PPI had improved stability and emulsifying capacity,and the best emulsion stability was observed at 120 MPa.TG-DHPM modification could provide a feasible method for the application of PPI in Pickering emulsion.This study provides an experimental basis for the development of high-performance Pickering emulsion systems and is of significant reference value for the functional modification of natural proteins.