Effect of different polysaccharide glycosylation on the structural properties of black bean 7S globulin

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Measurement and Characterization Pub Date : 2024-11-01 DOI:10.1007/s11694-024-02923-x

Maoying Zhang, Fan Quan, Jing Zhang, Wanli Feng, Xianfeng Zou

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Abstract

This study aims to covalently couple black soybean 7S globulin with polysaccharides via the Maillard reaction to enhance the solubility and emulsifying properties of black soybean 7S globulin. After glycosylation modification, the solubility of the modified product is significantly higher than that of natural black soybean 7S globulin (7S). When the pH is above 4, the solubility of the 7S globulin coupled with 20 kDa molecular weight glucan is notably higher compared to other polysaccharides. Among the glycosylation products, the 7S globulin coupled with 100 kDa molecular weight glucan exhibits the best emulsification properties, reaching 72.22 m²/g. Its emulsifying properties and stability are improved by 446.98% and 223.30%, respectively, compared to the native black soybean 7S globulin. The contact angle of the black soybean 7S globulin is 69.93 ± 1.4°, while the glycosylated product with gum arabic shows the most significant change, decreasing to 51.65 ± 1.43°, indicating an increase in hydrophilicity.

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不同多糖糖基化对黑豆 7S 球蛋白结构特性的影响

本研究旨在通过马氏反应将黑大豆7S球蛋白与多糖共价偶联，以提高黑大豆7S球蛋白的溶解性和乳化性。经过糖基化修饰后，修饰产品的溶解度明显高于天然黑大豆 7S 球蛋白（7S）。当 pH 值高于 4 时，7S 球蛋白与 20 kDa 分子量葡聚糖的溶解度明显高于其他多糖。在糖基化产物中，7S球蛋白与 100 kDa 分子量葡聚糖的乳化性能最好，达到 72.22 m²/g。与原生黑大豆 7S 球蛋白相比，其乳化性能和稳定性分别提高了 446.98% 和 223.30%。黑大豆 7S 球蛋白的接触角为 69.93 ± 1.4°，而添加了阿拉伯树胶的糖基化产品的接触角变化最为显著，降至 51.65 ± 1.43°，表明亲水性增强。

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.