Improving the functional properties of rice glutelin: impact of succinic anhydride modification

被引:2
|
作者
Luo, Junjie [1 ]
Wang, Songyu [1 ]
Xie, Hexiang [1 ]
Ouyang, Kefan [1 ]
Wang, Can [2 ]
Yang, Yurui [3 ]
Xiong, Hua [1 ]
Zhao, Qiang [1 ]
机构
[1] Nanchang Univ, State Key Lab Food Sci & Resources, Nanchang 330047, Jiangxi, Peoples R China
[2] Jiangxi Sci & Technol Normal Univ, Nanchang 330038, Jiangxi, Peoples R China
[3] East China Jiaotong Univ, Nanchang 330013, Jiangxi, Peoples R China
关键词
Functional properties; microstructure; rice glutelin; solubility; succinylation; EMULSIFYING PROPERTIES; SUCCINYLATION; PROTEINS; DEAMIDATION; FLEXIBILITY; HYDROLYSIS; SOLUBILITY;
D O I
10.1111/ijfs.17025
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Rice glutelin is poorly soluble which restricts its potential food application. Succinylation is a chemical modification that improves the solubility of proteins by derivatising the e-amino group of lysine residues. In this study, rice glutelin was modified by succinic anhydride at different succinic anhydride concentrations (10%, 20%, 30%, 40%, and 50%). The succinylated rice glutelin samples showed enhanced solubility, reduced particle size, and increased absolute zeta potential values. The emulsifying and foaming properties of succinylated rice glutelin were also significantly improved. Moreover, SEM revealed that the surface of succinylated rice glutelin had small pits and protrusions. These results suggest that succinylation can effectively improve the functional properties of rice glutelin, which will facilitate its application in the food industry. Succinylation significantly had altered the structure of rice glutelin, thus effectively improving functional properties. image
引用
收藏
页码:2739 / 2750
页数:12
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