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CaCl2预处理对TG酶诱导的绿豆蛋白凝胶结构特征的影响

王瑞雪 ,  李迎秋

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王瑞雪, 李迎秋. CaCl2预处理对TG酶诱导的绿豆蛋白凝胶结构特征的影响[J]. 轻工学报, 2023, 38(4): 46-52,60. doi: 10.12187/2023.04.006
引用本文: 王瑞雪, 李迎秋. CaCl2预处理对TG酶诱导的绿豆蛋白凝胶结构特征的影响[J]. 轻工学报, 2023, 38(4): 46-52,60. doi: 10.12187/2023.04.006
shu
WANG Ruixue and LI Yingqiu. Effect of CaCl2 pretreatment on structural characteristics of TGase-induced mung bean protein gels[J]. Journal of Light Industry, 2023, 38(4): 46-52,60. doi: 10.12187/2023.04.006
Citation: WANG Ruixue and LI Yingqiu. Effect of CaCl2 pretreatment on structural characteristics of TGase-induced mung bean protein gels[J]. Journal of Light Industry, 2023, 38(4): 46-52,60. doi: 10.12187/2023.04.006
shu

CaCl2预处理对TG酶诱导的绿豆蛋白凝胶结构特征的影响

  • 齐鲁工业大学(山东省科学院) 食品科学与工程学院, 山东 济南 250353

    • 作者简介: 王瑞雪(1996-),女,山东省临沂市人,齐鲁工业大学硕士研究生,主要研究方向为粮食、油脂及植物蛋白工程。E-mail:437573166@qq.com;

  • 基金项目: 山东省重点研发计划项目（2021LYXZ018，2020CXGC010604）；齐鲁工业大学（山东省科学院）科教产融合试点工程重大创新专项项目（2022JBZ01-08）

  • 中图分类号: TS201.7

Effect of CaCl2 pretreatment on structural characteristics of TGase-induced mung bean protein gels

  • College of Food Science and Engineering, Qilu University of Technology(Shandong Academy of Sciences), Jinan 250353, China

  • Received Date: 2023-01-05
    Accepted Date: 2023-04-19

    CLC number: TS201.7

  • 摘要: 以转谷氨酰胺酶（TG酶）诱导的绿豆蛋白凝胶（MBPG）为研究对象，探究不同浓度CaCl2预处理对TG酶诱导的MBPG结构特征的影响。结果表明：TG酶诱导的MBPG蛋白条带的强度均随着CaCl2浓度的增加而增强；低CaCl2浓度（≤20 mmol/L）导致TG酶诱导的MBPG游离巯基和离子键含量均降低，表面疏水性增强，氢键和二硫键含量均增加；高CaCl2浓度（>20 mmol/L）使得游离巯基和离子键含量均增加，表面疏水性减弱，氢键含量降低；CaCl2预处理使TG酶诱导的MBPG二级结构从α-螺旋和β-转角转化为β-折叠和无规则卷曲。CaCl2预处理可改变TG酶诱导的MBPG结构特征，为MBPG配方食品的开发提供参考。
    Abstract: Transglutaminase (TGase)-induced mung bean protein gel (MBPG) was used as the study object to investigate the effect of different concentrations of CaCl2 pretreatment on the structural characteristics of TGase-induced MBPG. The results showed that the intensity of protein bands of TGase-induced MBPG molecular weights was enhanced with the increase of CaCl2 concentration; Low CaCl2 concentration (≤ 20 mmol/L) resulted in the decrease of free sulfhydryl and ionic bonds content, the enhancement of surface hydrophobicity, and the increase of hydrogen bonds and disulfide bonds content of TGase-induced MBPG. High CaCl2 concentration (>20 mmol/L) led to the increase of free sulfhydryl and ionic bonds content, the reduction of surface hydrophobicity, and the decrease of hydrogen bonds content. Moreover, CaCl2 pretreatment induced a conformational transition from α-helix and β-turn to β-sheet and random coil. The CaCl2 pretreatment could change the structure of TGase-induced MBPG, which would provide reference for the development of MBPG formula foods.
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王瑞雪, 李迎秋. CaCl2预处理对TG酶诱导的绿豆蛋白凝胶结构特征的影响[J]. 轻工学报, 2023, 38(4): 46-52,60. doi: 10.12187/2023.04.006
引用本文: 王瑞雪, 李迎秋. CaCl2预处理对TG酶诱导的绿豆蛋白凝胶结构特征的影响[J]. 轻工学报, 2023, 38(4): 46-52,60. doi: 10.12187/2023.04.006
shu
WANG Ruixue and LI Yingqiu. Effect of CaCl2 pretreatment on structural characteristics of TGase-induced mung bean protein gels[J]. Journal of Light Industry, 2023, 38(4): 46-52,60. doi: 10.12187/2023.04.006
Citation: WANG Ruixue and LI Yingqiu. Effect of CaCl2 pretreatment on structural characteristics of TGase-induced mung bean protein gels[J]. Journal of Light Industry, 2023, 38(4): 46-52,60. doi: 10.12187/2023.04.006
shu

CaCl2预处理对TG酶诱导的绿豆蛋白凝胶结构特征的影响

    作者简介:王瑞雪(1996-),女,山东省临沂市人,齐鲁工业大学硕士研究生,主要研究方向为粮食、油脂及植物蛋白工程。E-mail:437573166@qq.com
  • 齐鲁工业大学(山东省科学院) 食品科学与工程学院, 山东 济南 250353
  • 收稿日期: 2023-01-05
  • 录用日期: 2023-04-19
基金项目:  山东省重点研发计划项目（2021LYXZ018，2020CXGC010604）；齐鲁工业大学（山东省科学院）科教产融合试点工程重大创新专项项目（2022JBZ01-08）

摘要: 以转谷氨酰胺酶（TG酶）诱导的绿豆蛋白凝胶（MBPG）为研究对象，探究不同浓度CaCl2预处理对TG酶诱导的MBPG结构特征的影响。结果表明：TG酶诱导的MBPG蛋白条带的强度均随着CaCl2浓度的增加而增强；低CaCl2浓度（≤20 mmol/L）导致TG酶诱导的MBPG游离巯基和离子键含量均降低，表面疏水性增强，氢键和二硫键含量均增加；高CaCl2浓度（>20 mmol/L）使得游离巯基和离子键含量均增加，表面疏水性减弱，氢键含量降低；CaCl2预处理使TG酶诱导的MBPG二级结构从α-螺旋和β-转角转化为β-折叠和无规则卷曲。CaCl2预处理可改变TG酶诱导的MBPG结构特征，为MBPG配方食品的开发提供参考。

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