黄粉虫蛋白糖基化产物的制备及其结构与功能特性的研究

龙丽伟; 杜思琪; 桑亚新; 于文龙; 王向红

doi:10.13386/j.issn1002-0306.2025070368

黄粉虫蛋白糖基化产物的制备及其结构与功能特性的研究

Preparation of Glycosylation Products of Tenebrio molitor Protein and Study on Structure and Functional Characteristics

摘要

摘要: 为改善黄粉虫蛋白（Tenebrio molitor protein isolate，TPI）的功能性质，提高其在食品工业中的应用可行性，本研究以低聚木糖（Xylo-oligosaccharides，XOS）与黄粉虫蛋白粉为原料，优化糖基化反应条件，并对糖基化产物（Tenebrio molitor protein isolate glycosylated with xylo-oligosaccharides polysaccharide，TPIX）进行结构与功能特性研究。以接枝度和褐变程度为评价指标，通过单因素实验优化影响TPI与XOS糖基化反应的条件；利用傅里叶红外光谱技术、内源性荧光光谱技术和扫描电镜技术分析TPIX结构，并从起泡性、乳化性、抗氧化性和体外消化性方面对TPIX进行功能评价。结果表明，优化后的TPI与XOS糖基化反应最佳条件：TPI与XOS的质量比为1:2、反应体系pH为9.0、反应温度85 ℃、反应时间90 min，在该条件下，TPIX的接枝度为32.24%，褐变程度为0.078。结构分析表明，发生糖基化反应后，TPI和XOS的原有结构显著改变，蛋白质表面疏水性降低，证实了TPI与XOS通过糖基化反应生成了糖基化产物TPIX。在相同条件下，TPIX对DPPH自由基、ABTS⁺自由基和羟自由基清除率分别相对提升了57.85%、74.17%、和10.27%。TPIX的起泡性、乳化活性均显著（P<0.05）高于TPI，而泡沫稳定性、乳化稳定性和体外消化性均有所降低，分别相对降低了62.1%、40.08%以及13.39%。该研究通过优化TPI与XOS糖基化反应条件，获得的糖基化产物具有较好的起泡性、乳化性和抗氧化性，对TPI在食品行业中的应用提供了理论依据。

Abstract: In order to improve the functional properties of Tenebrio molitor protein isolate (TPI) and to increase the feasibility of its application in the food industry, in this study, xylo-oligosaccharides (XOS) and Tenebrio molitor protein powder were used as raw materials to optimize the glycosylation reaction conditions, and the structural and functional properties of the Tenebrio molitor protein isolate glycosylated with xylo-oligosaccharides polysaccharide (TPIX) were investigeted. Taking the grafting degree and browning degree as evaluation indicators, the glycosylation conditions were optimized through single-factor experiments. The structural properties of TPIX were analyzed by Fourier-transform infrared spectroscopy, endogenous fluorescence spectroscopy, and scanning electron microscopy. Functional properties, including foaming, emulsification, antioxidant activity, and in vitro digestibility, were also evaluated. The results showed that optimal glycosylation conditions were determined as follows: The mass ratio of TPI to XOS was 1:2, the pH was 9.0, the heating temperature was 85 ℃, and the heating time was 90 min. Under these conditions, the grafting degree and browning degree reached 32.24% and 0.078, respectively. Structural analysis confirmed significant conformational changes in TPI and XOS after glycosylation, along with a reduction in surface hydrophobicity, indicating the successful formation of the glycosylation product TPIX. Functionally, TPIX exhibited enhanced antioxidant activity, with DPPH, ABTS⁺ and hydroxyl radicals scavenging rates relatively increased by 57.85%, 74.17%, and 10.27%, respectively, compared with TPI under the same conditions. Foaming capacity and emulsifying activity were also significantly improved (P<0.05), although foaming stability, emulsifying stability and in vitro digestibility relatively decreased, by 62.1%, 40.08% and 13.39%, respectively. This study optimized the glycosylation reaction conditions between TPI and XOS. The resulting glycation products exhibited favorable foaming, emulsifying, and antioxidant properties, thereby providing a theoretical basis for the application of TPI in the food industry.