Abstract
[Objective] To improve the foaming properties of wheat germ albumin (WGA). [Methods] WGA was modified by wet glycosylation with galacto-oligosaccharides (GOS). The foaming capacity and foam stability of the wheat germ albumin-galacto-oligosaccharide covalent complex (WGA-GOS) were investigated, and its structure was characterized. [Results] Compared with WGA, the foaming capacity and foam stability of the WGA-GOS increased by 41.7% and 7.9%, respectively. Fourier transform infrared spectroscopy, circular dichroism, intrinsic fluorescence spectroscopy, and scanning electron microscopy analyses showed that the introduction of GOS altered the spatial structure of WGA, confirming the formation of covalent bonds between WGA and GOS. After modification, the α-helix, β-sheet, and β-turn structures decreased, while the random coil content increased, indicating enhanced molecular flexibility of the protein and improved adsorption capacity at the gas-liquid interface. Meanwhile, the fluorescence intensity of tryptophan decreased. [Conclusion] Modification of WGA with GOS can improve its foaming properties.
Publication Date
5-13-2026
First Page
21
Last Page
26
DOI
10.13652/j.spjx.1003.5788.2025.60169
Recommended Citation
Gensheng, ZHANG; Wenwen, SU; Xinyu, HUANG; Yinan, DU; Zhiguo, NA; and Yingmin, FEI
(2026)
"Foaming properties and structural characterization of wheat germ albumin-galacto-oligosaccharide covalent complexes,"
Food and Machinery: Vol. 42:
Iss.
3, Article 3.
DOI: 10.13652/j.spjx.1003.5788.2025.60169
Available at:
https://www.ifoodmm.cn/journal/vol42/iss3/3
References
[1] 王成忠,高超,赵乃峰.复合酶结合碱法制备麦胚多肽的研究[J].食品工业科技,2012,33(14):210-213.WANG C Z,GAO C,ZHAO N F.Study on preparation of wheat germ peptides with multiplex enzymes and Alkali [J].Science and Technology of Food Industry,2012,33(14):210-213.
[2] 刘凤茹.麦胚蛋白聚集行为及其钙离子螯合肽的制备与评价[D].无锡:江南大学,2014:11.LIU F R.The aggregation behavior of wheat germ protein and the preparation and evaluation of calcium chelating peptides [D].Wuxi:Jiangnan University,2014:11.
[3] 刘月,丑建栋,陈玥璋,等.小麦胚芽的营养功能成分及综合利用研究进展 [J].食品工业科技,2022,43(12):457-467.LIU Y,CHOU J D,CHEN Y Z,et al.Advances on nutritional functional components and comprehensive utilization of wheat germ [J].Science and Technology of Food Industry,2022,43(12):457-467.
[4] 李天文.麦胚蛋白的分级提取及其理化和功能特性研究 [D].大庆:黑龙江八一农垦大学,2009:3.LI T W.Study on fractionation of wheat germ protein and their physico-chemical and functional property [D].Daqing:Heilongjiang Bayi Agricultural University,2009:3.
[5] 范广琦,刘晓兰,郑喜群,等.高起泡性玉米谷蛋白水解物对戚风蛋糕品质的影响 [J].食品与机械,2023,39(10):197-205,216.FAN G Q,LIU X L,ZHENG X Q,et al.Effect of high foam ability corn glutelin hydrolysate on quality of chiffon cake [J].Food & Machinery,2023,39(10):197-205,216.
[6] LUO Q,CUI Y,GAO W F,et al.Preparation and functional characterization of buckwheat protein glycosylation products [J].Food Chemistry,2025,30:102879.
[7] HUANG X Q,TU Z C,XIAO H,et al.Characteristics and antioxidant activities of ovalbumin glycated with different saccharides under heat moisture treatment [J].Food Research International,2012,48(2):866-872.
[8] 张亚奇.麦胚清蛋白的表征及中试设计 [D].郑州:河南工业大学,2018:10.ZHANG Y Q.Characterization and pilot-plant design of wheat germ albumin [D].Zhengzhou:Henan University of Technology,2018:10.
[9] 郭思倩,杨肇兴,姚洋,等.萌发对藜麦蛋白质结构与功能特性的影响 [J].中国粮油学报,2023,38(8):156-162.GUO S Q,YANG Z X,YAO Y,et al.Influence of germination on qualitative properties of quinoa (Chenopodium quinoa willd) protein [J].Journal of the Chinese Cereals and Oils Association,2023,38(8):156-162.
[10] 陈思如.低聚木糖糖基化改性酪蛋白的功能特性及应用 [D].长春:吉林大学,2022:17.CHEN S R.Functional properties and application of xylo-oligosaccharide modified casein [D].Changchun:Jilin University,2022:17.
[11] 康志敏,耿宁宁,何梦影,等.砂仁多糖对小麦淀粉理化性质及消化特性的影响 [J].食品与机械,2024,40(6):19-24,110.KANG Z M,GENG N N,HE M Y,et al.Effects of Amomum villosum polysaccharide on physicochemical and in vitro digestibility properties of wheat starch [J].Food & Machinery,2024,40(6):19-24,110.
[12] 张迪,付美玲,费丛璇,等.多糖—植物蛋白复合物的制备及特性研究进展 [J].食品与机械,2024,40(4):227-232.ZHANG D,FU M L,FEI C X,et al.Research progress on preparation and characteristics of polysaccharide plant protein complex [J].Food & Machinery,2024,40(4):227-232.
[13] 张桢玉.大麦β-葡聚糖复合小麦蛋白脂肪替代物的制备及应用研究 [D].无锡:江南大学,2021:25.ZHANG Z Y.Preparation and application of a fat replacer compounding barley β-glucan with wheat protein [D].Wuxi:Jiangnan University,2021:25.
[14] 苏宇杰,徐珍珍,乔立文,等.全蛋液 pH值对其功能性质的影响 [J].食品与发酵工业,2012,38(11):63-67.SU Y J,XU Z Z,QIAO L W,et al.Effect of pH values on the functional properties of liquid whole egg [J].Food and Fermentation Industries,2012,38(11):63-67.
[15] QUAN T H,BENJAKUL S.Impacts of desugarization and drying methods on physicochemical and functional properties of duck albumen powder [J].Drying Technology,2019,37(7):864-875.
[16] 朱玉.高溶解性菠萝蜜种子糖基化改性蛋白的制备及其性能研究 [D].南昌:南昌大学,2022:31.ZHU Y.The preparation and property study of highly soluble jackfruit seed protein modified by glycation reaction [D].Nanchang:Nanchang University,2022:31.
[17] YANG Z H,ZHOU H M,BAI Y P.Effects of vacuum ultrasonic treatment on the texture of vegetarian meatloaves made from textured wheat protein [J].Food Chemistry,2021,361:130058.
[18] WANG W D,LI C,CHEN C,et al.Effect of chitosan oligosaccharide glycosylation on the emulsifying property of lactoferrin [J].International Journal of Biological Macromolecules,2022,209(Pt A):93-106.
[19] 孙金晶.基于界面特征解析糖对蛋清蛋白泡沫性能的影响规律和作用机制 [D].无锡:江南大学,2022:41.SUN J J.Mechanism clarification of the foam performance of egg white proteins influenced by sugars based on interface characteristics [D].Wuxi:Jiangnan University,2022:41.
[20] KOSARAJU S L,WEERAKKODY R,AUGUSTIN M A.Chitosan-glucose conjugates:influence of extent of Maillard reaction on antioxidant properties [J].Journal of Agricultural and Food Chemistry,2010,58(23):12 449-12 455.
[21] LEI D,MA X J.Effect of enzymatic glycosylation on the structure and properties of wheat gluten protein fibers [J].Journal of Engineered Fibers and Fabrics,2021,16:15589250211000337.
[22] 臧艳妮,赵妍嫣,罗水忠,等.超声波和糖基化复合改性对小麦 面 筋 蛋 白 性 质 和 结 构 的 影 响 [J].食 品 科 学,2017,38(5):122-128.ZANG Y N,ZHAO Y Y,LUO S Z,et al.Effect of ultrasonic treatment and glycosylation modification on characteristics and structure of wheat gluten [J].Food Science,2017,38(5):122-128.
[23] WANG W D,LI C,BIN Z,et al.Physicochemical properties and bioactivity of whey protein isolate-inulin conjugates obtained by Maillard reaction [J].International Journal of Biological Macromolecules,2020,150:326-335.
[24] 张园园,王聪,马琴,等.糖基化对分离乳清蛋白结构和功能特性的影响 [J].中国食品学报,2023,23(1):54-65.ZHANG Y Y,WANG C,MA Q,et al.Effects of glycosylation on the structural and functional properties of whey protein isolate [J].Journal of Chinese Institute of Food Science and Technology,2023,23(1):54-65.
[25] O'SULLIVAN J,MURRAY B,FLYNN C,et al.The effect of ultrasound treatment on the structural,physical and emulsifying properties of animal and vegetable proteins [J].Food Hydrocolloids,2016,53:141-154.
[26] 张玥,薛雨菲,李芳,等.糖基化修饰对核桃谷蛋白结构和功能特性的影响 [J].食品与发酵工业,2020,46(17):60-66.ZHANG Y,XUE Y F,LI F,et al.Effects of glycosylation on structural and functional properties of walnut gluten [J].Food and Fermentation Industries,2020,46(17):60-66.
