CaCl<sub>2</sub>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

doi:10.12187/2023.04.006

August 2023

Article Contents

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

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

WANG Ruixue ,
LI Yingqiu

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

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.
- CaCl₂,
- transglutaminase,
- mung bean protein gel,
- structural characteristic
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