您好，欢迎访问上海市农业科学院 机构知识库！
上海市农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Optimization of Deamidation of Casein by Protein-Glutaminase and Its Effect on Structural and Functional Properties

文献类型： 外文期刊

作者： Jiang, Deming 1 ; Wei, Ouyang 1 ; Huang, Lingling 1 ; Niu, Jinjin 1 ; Zhang, Zheng 1 ; Jin, Congli 1 ; Gu, Siyi 1 ; Liu, Mengmeng 1 ; Chang, Zhongyi 1 ; Niu, Yanning 1 ; Zou, Chunjing 1 ; Huang, Jing 1 ; Jia, Caifeng 1 ; Tang, Lihua 2 ; Gao, Hongliang 1 ;

作者机构： 1.East China Normal Univ, Sch Life Sci, Shanghai 200241, Peoples R China

2.Shanghai Acad Agr Sci, Inst Edible Fungi, Natl Engn Res Ctr Edible Fungi, Key Lab Edible Fungi Resources & Utilizat South Mi, Shanghai, Peoples R China

关键词： Deamidation; Protein-glutaminase; Casein; Structural properties; Functional properties; Drinks

期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：5.3； 五年影响因子：5.9 ）

ISSN： 1935-5130

年卷期： 2024 年

页码：

收录情况： SCI

摘要： Casein is a commonly used protein in the food industry, with its related products such as beverages and desserts. However, the further application of casein is limited by its solubility and stability. This study aimed to improve the functional of casein through protein-glutaminase (PG) deamination. The deamination of casein using PG was optimized through central composite design experiments, and its impact on the structure, solubility, and stability of casein was investigated. The results demonstrate that the optimal conditions for PG deamidation were determined at pH 6.0, E/S 15 U/g, and a temperature of 45 degrees C. The deamidation process alters the secondary structure of casein, resulting in a decrease in alpha-helix structure and an increase in beta-sheet structure. The modification of casein improved emulsifying activity at pH 8.0 and 10.0, respectively, while significantly enhancing the solubility from 5.0 to 6.0. Furthermore, the deamidation of casein caused an increase in zeta potential and a decrease in particle size, resulting in improved stability of the protein solution due to reduced particle aggregation. The 3% deamidated casein-based beverage with carrageenan exhibited reduced precipitation rates compared to the control after sterilization at 121 degrees C for 15 min. In summary, PG deamidation offers a promising method for the modification and enhancement of the functional properties, including solubility, stability, and emulsifying activity of casein, thereby expanding its use of casein in the food industry.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：上海市农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台