白酒糟醇溶蛋白的磷酸化改性及功能性质

李娇; 梁雅琪; 王景雪; 李晨

doi:10.13386/j.issn1002-0306.2022040310

白酒糟醇溶蛋白的磷酸化改性及功能性质

doi: 10.13386/j.issn1002-0306.2022040310

李娇^1,,
梁雅琪¹,
王景雪^{1, 2},
李晨^{1, 2,*, ,}

1.
山西大学生命科学学院，山西太原 030006
2.
山西大学山西省生物技术院士工作站，山西太原 030006

基金项目: 山西省回国留学人员科研资助项目（2020-015）；山西大学杏花村学院（山西酿造产业研究院（筹））（XCSXU-KF-202215）；山西省重点研发计划-国际合作项目（201803D421016）；山西省研究生教育创新项目（2021Y159）。

详细信息

作者简介:
李娇（1989−），女，博士，讲师，研究方向：蛋白质工程，E-mail：lijiao@sxu.edu.cn

通讯作者:
李晨（1981−），女，博士，副教授，研究方向：蛋白质工程，E-mail：lichen@sxu.edu.cn

中图分类号: TS261.9
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- 文章访问数: 51
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- 被引次数: 0
出版历程
- 收稿日期: 2022-04-27
- 刊出日期: 2023-05-01

Phosphorylated Modification and Functional Properties of Prolamin from Baijiu Distiller's Grains

LI Jiao^1
,,
LIANG Yaqi¹,
WANG Jingxue^{1, 2},
LI Chen^{1, 2,*
, ,}

1.
School of Life Science, Shanxi University, Taiyuan 030006, China
2.
The Biotechnology Academician Workstation of Shanxi Province, Shanxi University, Taiyuan 030006, China

摘要

摘要: 酒糟是酿酒产业的最大副产物。酒糟富含醇溶蛋白，然而由于水溶性差，限制其进一步应用。采用醇碱法从清香型白酒糟中提取醇溶蛋白（prolamin from distiller's grains, PDG），用三聚磷酸钠对PDG进行磷酸化改性，通过溶解度、持水性、持油性、乳化性等方面的分析，研究磷酸化改性对PDG功能性质的影响。结果表明，醇碱法提取的白酒糟PDG主要由4种不同分子质量的蛋白组成，原材料酒糟粉粉碎度影响PDG的提取率，粒度小时有利于提高蛋白提取率，以200目细粉为原料时PDG的提取率可达22.69%±0.26%。差示扫描量热实验结果显示PDG的热变性温度为123.47 ℃，PDG具有良好的热稳定性。傅里叶红外光谱结果表明与三聚磷酸钠反应后磷酸基团修饰到PDG上。磷酸化改性改善了PDG在水中的溶解度，30 ℃时磷酸化后PDG的溶解度较PDG提高了3.53倍，达到943.08±16.04 μg/mL。由于引入磷酸基团，PDG的功能性质显著改善，磷酸化改性后PDG较PDG的持水性和持油性分别增加了44.9%和33.8%（30 ℃），乳化性及乳化稳定性分别提高了54.9%和3.6倍（pH10）。PDG功能性质的改善有利于扩大其应用领域，该研究为酒糟的高附加值利用奠定了一定基础。
- 酒糟 /
- 醇溶蛋白 /
- 热稳定性 /
- 磷酸化 /
- 功能性质
Abstract: Distiller's grains are the major by-product in spirits industry. Baijiu distiller's grains after fermentation and distillation are rich in prolamin. However, the poor water solubility of prolamin from distiller's grains (PDG) limits its further application. In this work, PDG was extracted by ethanol-alkali method and phosphorylated with sodium tripolyphosphate (STP). Furthermore, the effect of phosphorylation on the functional properties of PDG was evaluated by water solubility, water holding capacity, oil holding capacity and emulsion capacity. The results showed that PDG extracted by ethanol-alkali method was mainly composed of four proteins with different molecular weights. The extraction rate of PDG was affected by the crushing degree of distiller’s grains powder, and small particle size was conductive to improve the protein extraction rate. The extraction rate of PDG reached 22.69%±0.26% when the powder was 200 mesh. The differential scanning calorimeter results indicated that PDG possessed good thermostability with the denaturation temperature of 123.47 ℃. Fourier transform infrared spectrometer (FTIR) results showed that PDG was modified with phosphate groups after reaction with STP. The water solubility of PDG after phosphorylation was improved and it was 3.53 times higher than that of PDG, reaching 943.08±16.04 μg/mL at 30 ℃. Due to the combination of phosphate groups, the functional properties of PDG were significantly improved. Compared with PDG, the water holding capacity and oil holding capacity of phosphorylated PDG at 30 ℃ were increased by 44.9% and 33.8% respectively, and the emulsifying property and emulsifying stability at pH10 were increased by 54.9% and 3.6 times respectively. The improvement of the functional properties was conductive to the expansion of PDG's application fields. This work laid a foundation for the high added-value utilization of distiller's grains.
- distiller's grains /
- prolamin /
- thermostability /
- phosphorylation /
- functional properties

HTML全文

图 1 酒糟醇溶蛋白SDS-PAGE图

注：M为标准蛋白Maker；1泳道为PDG；2泳道为zein。

Figure 1. SDS-PAGE diagram of prolamin from distiller's grains

下载: 全尺寸图片幻灯片

图 2 酒糟醇溶蛋白的差式扫描量热图

Figure 2. DSC thermogram of prolamin from distiller's grains

下载: 全尺寸图片幻灯片

图 3 磷酸化酒糟醇溶蛋白FTIR谱图

Figure 3. FTIR spectra of phosphorylated prolamin from distiller's grains

下载: 全尺寸图片幻灯片

图 4 磷酸化对酒糟醇溶蛋白溶解度的影响

注：不同小写字母（a～b）表示组间显著性差异，P<0.05；图5~图8同。

Figure 4. Effect of phosphorylation on solubility of prolamin from distiller's grains

下载: 全尺寸图片幻灯片

图 5 磷酸化对酒糟醇溶蛋白持水性的影响

Figure 5. Effect of phosphorylation on water holding capability of prolamin from distiller's grains

下载: 全尺寸图片幻灯片

图 6 磷酸化对酒糟醇溶蛋白持油性的影响

Figure 6. Effect of phosphorylation on oil holding capability of prolamin from distiller's grains

下载: 全尺寸图片幻灯片

图 7 磷酸化对酒糟醇溶蛋白乳化性的影响

Figure 7. Effect of phosphorylation on emulsifying capacity of prolamin from distiller's grains

下载: 全尺寸图片幻灯片

图 8 磷酸化对酒糟醇溶蛋白乳化稳定性的影响

Figure 8. Effect of phosphorylation on emulsifying stability of prolamin from distiller's grains

下载: 全尺寸图片幻灯片

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