【摘要】 通过乙酰化和琥珀酰化对玉米蛋白质功能性质和结构的影响研究发现 ,随酰化试剂用量的增大 ,蛋白质的酰化程度提高 ,且在相同摩尔酰化试剂剂量下 ,乙酰化程度高于琥珀酰化 :随酰化程度的增大 ,玉米蛋白质的溶液粘度 ,表面疏水性和分子柔性不断增大 ,蛋白质的等电点向酸性方向漂移 ,水溶性 ,乳化活性和乳化稳定性在等于或高于原蛋白质等电点的pH范围内增大 ,而在低于原蛋白质等电点的pH范围内降低 ;酰化程度越高对蛋白质功能性质和结构的影响越大 ,相同摩尔酰化试剂剂量下 ,琥珀酰化的影响大于乙酰化。更多还原

【Abstract】 The effecsts of acetylation and succinylation on the functionalities and structure of cron gluten protein were investigated.The results suggested that the degrees of acylation were improved with the acylation reagent increased.Under the same dose of acytalion reagent,the rate of acetylation was higher than that of succinylation.As the degree of acylation increased,viscosity,surface hydrophobicity and molecular flexbility of acylated proteins increased,and their isoelectric points(pI)drifted to the acidic direction.Water solubility,emulsifying activity and emulsifying stability of acylated proteins were higher than that of the native protein in solution with a pH≥pI of the native protein,and lower in solution with a pH<pI of the native protein.The higher degree of acylation,the greater effects on functionalities and structural parameters took place.Under the same dose of acylation reagent,the effects of succinylation were higher than that of acetylation.更多还原