Wheat gluten protein (WGP) is a fine-quality plant-based protein resource. However, as its unparalleled reticulation structure, the processing properties of WGP are extremely poor, limiting its application. To overcome these drawbacks, the purpose of this work was to embellish wheat gluten protein by three relatively novel and mainstream chemical modifications. The results showed the pH-shifting treatment altered the apparent morphology of protein, showing a uniform flocculent structure, leading to significant improvements in foaming capacity and emulsification property. After deamidation by acetic acid, the solubility of WGP was greatly improved (60.1%), which was nearly four times that of the control group (15.8%), and its foam stability was also significantly improved. The WGP had the highest thermal stability (deformation temperature up to 148 ℃) after TGase deamidation. These results indicate that the three modification methods enhance the functional characters of WGP in different aspects and expand its application potential.
Bo Chen,Shanshan Huangfu,Jiayi Cai,Wen Nie,Ke Li,Yu Wang,Yanhong Bai
This study investigated the synergistic effects of magnetic field (MF) and pH-shifting (pH 9–11) on the oxidative stability and in vitro digestibility of frozen denatured myofibrillar protein (MP). Results revealed that MF-assisted pH-shifting at pH 9 (MP-9 + MF) exhibited the better synergistic effect, significantly enhancing oxidative stability by promoting a compact, ordered protein conformation that minimized carbonyl formation and preserved sulfhydryl content. However, pH-shifting at pH 10 without MF achieved the highest in vitro digestibility, but this benefit came at the cost of reduced oxidative stability, as evidenced by the significant increase in carbonyl content. These findings demonstrate that this combined approach presents a clear trade-off, allowing for the targeted modulation of MP properties to prioritize either oxidative stability or digestibility, providing a novel strategy to enhance the quality of meat products.
危险品化学品经营许可证（带存储）