【摘要】 该文通过玉米蛋白酶解,再对其水解物进行琥珀酰化改性,以便开发功能性质优良的玉米蛋白质,并分析复合改性对蛋白质功能性质和其结构参数的影响。研究发现:蛋白酶对玉米蛋白质有良好水解效果,水解度可达29.47％,随着酰化试剂用量增大,蛋白质酰化程度得以逐步提高。玉米蛋白质水解物(DH3.0)比原蛋白质更易被琥珀酰化,琥珀酰化对蛋白质水解物水溶性、乳化性、疏水性和结柔性影响比原蛋白质更显著,因而复合改性(酶解—酰化)是改变蛋白质功能性质更优良方法。更多还原

【Abstract】 Effects of proteolysis, succinylation on functional properities and structural parameters of corn gluten protein and its hydrolysate were investigated. The results indicated: the highest degress of hydrolysis (DH) of corn gluten protein by subtilisin was 29.47%. The more acylation reagent added, the higher degree of acylation was reached. The protein hydrolysate (DH = 3.0%) was more susceptibile to be succinylated than the correspo-nding native protein. Effects of succinylation on other functional properties and structural parameters of succi-nylated protein hydrolysate were more significant to that of the corresponding native protein Therefore pro-teolysis modification and succinylation modification had the synergistic effect.更多还原