糖基化鹰嘴豆分离蛋白对肌原纤维蛋白凝胶特性的影响

Effect of Glycosylated-separated Protein of Chickpea on The Characteristics of Myofibrillar Protein Gel

摘要:

为开发高品质植物蛋白-动物蛋白复合产品，该研究通过热处理对鹰嘴豆分离蛋白（Chickpea Protein Isolate, CPI）进行糖基化改性，考察了添加不同质量分数（1%、5%、10%）CPI对肌原纤维蛋白（Myofibrillar Protein, MP）凝胶特性的影响。结果表明：添加CPI使MP的白度值、蒸煮损失率显著降低，溴酚蓝结合量显著增加，水分分布中弱结合水（T22）增加，自由水（T23）减少，尤其在CPI经过糖基化后效果更加明显，在糖基化CPI添加量10%水平下，比未添加CPI的MP凝胶的蒸煮损失率下降43.98%，溴酚蓝结合量增高49.98%，伪彩图红色特征更明显，激光共聚焦发现凝胶微观结构更为致密。此外，添加CPI使MP凝胶质构特性显著降低（P<0.05），但是经糖基化改性后，CPI对MP凝胶质构的影响效果显著优于未糖基化CPI。动态流变学显示所有样品凝胶弹性大幅增加，表明CPI与MP的混合体系凝胶化增强。综上，糖基化CPI更有利于改善MP凝胶性能和保水性，为进一步开发新型植物蛋白-动物蛋白复合体系提供理论依据。

Abstract:

To develop high-quality plant protein-animal protein composite products, glycosylation modification on chickpea protein isolate (CPI) through heat induction was conducted to investigate the effects of adding different mass fractions (1%, 5%, 10%) of CPI on the gel properties of myofibrillar protein (MP). The results indicated that the addition of CPI significantly reduced the whiteness value and cooking loss rate of MP, significantly increased the binding amount of bromocresol blue, and increased the amount of weakly bound water (T22) in the water distribution while reducing the amount of free water (T23). The effect was more pronounced especially after the CPI underwent glycosylation. At the 10% addition level of glycosylation CPI, the cooking loss rate of the MP gel was decreased by 43.98% compared to the MP gel without CPI addition, the binding amount of bromophenol blue was increased by 49.98%, the red feature of the pseudo-color image was more obvious, and the laser confocal microscopy (LSCM) revealed that the microstructure of the gel was more dense. Furthermore, the addition of CPI significantly reduced the gel properties of MP (P<0.05). However, the effect of glycosylated CPI on the gel properties of MP was significantly better than that of the unglycosylated CPI. Dynamic rheology showed that the gel elasticity of all samples was increased significantly, indicating that the gelation of MP-CPI composite system was enhanced. In conclusion, glycosylated CPI was more conducive to improving the performance of MP gel, providing a theoretical basis for the further development of new plant protein-animal protein composite systems.