Affiliation:
1. College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
2. Collaborative Innovation Center of Quality and Efficiency of Loess Plateau Edible Fungi, Jinzhong 030801, China
3. Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
Abstract
Lentinula edodes has high nutritional value and abundant protein. In order to develop and utilize edible mushroom protein, this study was designed to investigate the effects of TGase-catalyzed glycosylation and cross-linking on the physicochemical and functional properties of Lentinus edodes protein fraction. The results showed that within a certain time, glycosylation and TGase-catalyzed glycosylation decreased the total sulfydryl, free sulfydryl, disulfide bond, surface hydrophobicity, β-fold and α-helix, but increased the fluorescence intensity, random coil, β-turn, particle size and thermal stability. The apparent viscosity and the shear stress of the protein with an increase in shear rate were increased, indicating that TGase-catalyzed glycosylation promoted the generation of cross-linked polymers. In addition, the TGase-catalyzed glycosylated proteins showed a compact texture structure similar to the glycosylated proteins at the beginning, indicating that they formed a stable three-dimensional network structure. The flaky structure of proteins became more and more obvious with time. Moreover, the solubility, emulsification, stability and oil-holding capacity of enzymatic glycosylated Lentinus edodes protein fraction were significantly improved because of the proper TGase effects of glycosylation grafting and cross-linking. These results showed that glycosylation and TGase-catalyzed glycosylation could improve the processing characteristics of the Lentinula edodes protein fraction to varying degrees.
Funder
Shanxi Natural Science Foundation Project
Science and Technology Key Team of Edible Fungi in Shanxi Province
Shanxi Agricultural Valley Construction Scientific Research Project
Collaborative Innovation Center of Quality and Efficiency of Loess Plateau Edible Fungi
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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