文献类型： 外文期刊

作者： Yang, Yufei ¹ ; He, Qian ¹ ; Sun, Hanju ¹ ; Cao, Xiaodong ¹ ; Elfalleh, Walid ³ ; Wu, Zeyu ¹ ; Zhao, Jinlong ¹ ; Sun, Xia ¹ ;

作者机构： 1.Hefei Univ Technol, Sch Food Sci & Engn, Hefei 230009, Anhui, Peoples R China

2.Hefei Univ Technol, Educ Minist, Engn Res Ctr Bioproc, Hefei 230009, Anhui, Peoples R China

3.Univ Gabes, Res Unit Catalysis & Mat Environm & Proc URCMEP U, Fac Sci Gabes, Gabes 6072, Tunisia

4.Henan Acad Agr Sci, Ind Crops Res Inst, Zhengzhou 450002, Henan, Peoples R China

关键词： Phaseolus vulgaris L.; Black kidney bean; PEGylation; N-ethylmaleimide; Methoxy polyethylene glycol

期刊名称：FOOD BIOSCIENCE （ 影响因子：4.24； 五年影响因子：4.805 ）

ISSN： 2212-4292

年卷期： 2018 年 25 卷

页码：

收录情况： SCI

摘要： Effects of PEGylation with methoxy polyethylene glycol (mPEG) on gelling properties of black kidney bean protein isolate (BKBPI) were investigated. PEG-protein conjugations were confirmed using SDS-PAGE, and a significant decrease of allergenicity was observed using an ELISA test. Gelling concentration and gelling properties of BKBPI and mPEG-BKBPI with various treatments, including the additions of NaCl and N-ethylmaleimide (NEM) as well as a heat pretreatment were evaluated. Results showed that the critical gelling concentration of PEGylated BKBPI was 75 mg/ml, and the PEGylation resulted in a higher gelling strength and a shorter gelling time compared with the native BKBPI. The increases in gel strengths were observed both in BKBPI and mPEG-BKBPI with the addition of NaCl, and no obvious variations in storage modulus (G') were found after PEGylation even at a high NaCl concentration of 1 mol/l. Meanwhile, retardation of the G' was observed in the PEGylated protein with the addition of NEM. Furthermore, the G' increased significantly after preheating. Therefore, the results suggested that PEGylation was beneficial to the safety and gelling properties of BKBPI and served to extend applications of BKBPI.