Effect of enzymatic glycosylation modification on partial structural and rheological properties of zein

Authors

QU Yue, College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China; Heilongjiang Key Laboratory of Agricultural Products Processing, Qiqihar, Heilongjiang 161006, China
WANG Xiaojie, College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China; Heilongjiang Key Laboratory of Agricultural Products Processing, Qiqihar, Heilongjiang 161006, China
LIU Xiaolan, College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China; Heilongjiang Key Laboratory of Agricultural Products Processing, Qiqihar, Heilongjiang 161006, China
CONG Wansuo, College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China; Heilongjiang Key Laboratory of Agricultural Products Processing, Qiqihar, Heilongjiang 161006, China

Abstract

In order to improve the bioavailability of zein, which was modified by using the microbial transglutaminase and chitosan. Effects of the enzymatic glycosylation modification on the partial structural and rheological properties of zein were studied. Compared to original zein, the free sulfhydryl groups of the glycosylated zein decreased by 32.37 μmoL/g, the denaturation temperature and the denaturation enthalpy of the glycosylated zein increased by 11 ℃ and 72.3 J/g, respectively. These results suggest that thermal stability of the zein was increased by enzymatic glycosylation reaction.At shearing rate ranging from 1 to 100 s^-1, the dispersions of zein and cross-linked as well as glycosylated zein exhibited shear thinning behaviour, and apparent viscosity of three samples was significantly increased by the enzymatic glycosylation. Meanwhile, the elasticity modulus(G′) of the glycosylated zein and cross-linked one were higher than viscous modulus(G″), and their flow behavior presented as a solid-like character at frequencies of 0.1～10 Hz.

Publication Date

9-28-2018

First Page

11

Last Page

14,29

DOI

10.13652/j.issn.1003-5788.2018.09.003

Recommended Citation

Yue, QU; Xiaojie, WANG; Xiaolan, LIU; and Wansuo, CONG (2018) "Effect of enzymatic glycosylation modification on partial structural and rheological properties of zein," Food and Machinery: Vol. 34: Iss. 9, Article 3.
DOI: 10.13652/j.issn.1003-5788.2018.09.003
Available at: https://www.ifoodmm.cn/journal/vol34/iss9/3

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