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Modification of rice protein with glutaminase for improved structural and sensory properties
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2019-03-29 , DOI: 10.1111/ijfs.14161 Yang Hu 1 , Dongxiao Sun‐Waterhouse 1 , Peng‐zhan Liu 1 , Chun Cui 1, 2 , Wei Wang 1
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2019-03-29 , DOI: 10.1111/ijfs.14161 Yang Hu 1 , Dongxiao Sun‐Waterhouse 1 , Peng‐zhan Liu 1 , Chun Cui 1, 2 , Wei Wang 1
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Rice protein is highly nutritive and hypoallergenic but certain physicochemical properties restrict its applications in beverages. This study aimed to tackle this issue by modifying rice endosperm protein with glutaminase via deamidation. Glutaminase treatment facilitated an increase in deamidation degree and mean particle size of rice protein and a continuing decrease in turbidity with time. Favourable changes induced in sensory properties included: improved suspendability (increased by 81.25%), lumpiness (decreased by 84.78%), grittiness (decreased by 72.34%) and overall taste liking (improved by 12.24%). Visual observations of rice protein dispersions and turbidity measurements further confirmed the improved suspendability in water. Fourier transform infrared spectroscopy analysis revealed that the action of glutaminase did not remarkably change the protein structure, but slightly reduced α‐helical conformation whilst increased β‐sheet and β‐turn structures. Glutaminase could be useful for deamidation modification of products with high content of glutamine residues (like rice protein), through inducing the breakdown of some intermolecular and intramolecular bonds including hydrophobic interactions and hydrogen bonding without serious cleavage of the peptide bonds, allowing protein rearrangements to more flexible or extended forms. As a result of protein unfolding with more hydrophobic clusters exposed, certain physicochemical properties of rice protein were improved.
中文翻译：
用谷氨酰胺酶修饰大米蛋白以改善结构和感官特性
大米蛋白具有高营养和低过敏性，但某些理化特性限制了其在饮料中的应用。这项研究的目的是通过改变水稻胚乳蛋白谷氨酰胺酶来解决这个问题，通过脱酰胺。谷氨酰胺酶处理促进了脱酰胺度的提高和大米蛋白的平均粒径，以及浊度随时间的持续降低。感官特性的有利变化包括：改善的悬吊性（增加81.25％），结块（减少84.78％），坚韧（减少72.34％）和总体喜好（改善12.24％）。大米蛋白分散液的目视观察和浊度测量结果进一步证实了其在水中的悬浮性得到改善。傅里叶变换红外光谱分析表明，谷氨酰胺酶的作用并没有显着改变蛋白质结构，而是稍微降低了α-螺旋构象，同时增加了β-折叠和β-转角结构。谷氨酰胺酶可通过诱导一些分子间和分子内键（包括疏水性相互作用和氢键）的分解而不会严重裂解肽键，从而对具有高含量谷氨酰胺残基（如大米蛋白）的产品进行脱酰胺修饰，从而使蛋白质重排更多。灵活或扩展的形式。由于暴露出更多疏水簇的蛋白质解折叠，水稻蛋白质的某些理化特性得到了改善。
更新日期：2019-03-29
中文翻译：
用谷氨酰胺酶修饰大米蛋白以改善结构和感官特性
大米蛋白具有高营养和低过敏性，但某些理化特性限制了其在饮料中的应用。这项研究的目的是通过改变水稻胚乳蛋白谷氨酰胺酶来解决这个问题，通过脱酰胺。谷氨酰胺酶处理促进了脱酰胺度的提高和大米蛋白的平均粒径，以及浊度随时间的持续降低。感官特性的有利变化包括：改善的悬吊性（增加81.25％），结块（减少84.78％），坚韧（减少72.34％）和总体喜好（改善12.24％）。大米蛋白分散液的目视观察和浊度测量结果进一步证实了其在水中的悬浮性得到改善。傅里叶变换红外光谱分析表明，谷氨酰胺酶的作用并没有显着改变蛋白质结构，而是稍微降低了α-螺旋构象，同时增加了β-折叠和β-转角结构。谷氨酰胺酶可通过诱导一些分子间和分子内键（包括疏水性相互作用和氢键）的分解而不会严重裂解肽键，从而对具有高含量谷氨酰胺残基（如大米蛋白）的产品进行脱酰胺修饰，从而使蛋白质重排更多。灵活或扩展的形式。由于暴露出更多疏水簇的蛋白质解折叠，水稻蛋白质的某些理化特性得到了改善。
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