Abstract：
To improve the techno-functional properties of rapeseed protein (RP), this work tried to regulate the molecular structure of RP via inducing the co-assembly of RP with zein and whey protein (WP). The results showed that WP and zein mainly regulate the folding process of RP through hydrophobic and disulfide bonds, thereby altering the structural conformation and forming stable complex RP (CRP). WP addition not only increased the number of surface charges and hydrophilicity of proteins, but also decreased their sizes, improved the water solubility, as well as the availability of active groups. These changes significantly increased the foaming capacity (from 60 % to 147 %) and in vitro gastric digestion rate (from 10 % to 60 %) of CRP. Besides, WP also contributed to the formation of gels and the regulation of their textural profiles. Comparatively, zein improved the hydrophobicity of CRP and balanced degree of intermolecular forces, which effectively increased the emulsifying activity index of CRP from 22 m2/g to 90 m2/g. Zein decreased the hardness, springiness and water-holding capacity of gel, but increased its gumminess and chewiness. Overall, both WP and zein effectively changed the structural conformation of RP, and improved its techno-functional properties, which provides an effective strategy to modify protein.
摘要：
为提高菜籽蛋白(RP)的技术功能特性,这项工作试图通过诱导RP与玉米醇溶蛋白和乳清蛋白（WP）的共组装来调节RP的分子结构。结果表明，WP和玉米醇溶蛋白主要通过疏水和二硫键调节RP的折叠过程，从而改变结构构象并形成稳定的复合物RP(CRP)。WP的加入不仅增加了蛋白质表面电荷的数量和亲水性，但也缩小了它们的尺寸，提高了水溶性，以及活跃团体的可用性。这些变化显着增加了CRP的起泡能力（从60％到147％）和体外胃消化率（从10％到60％）。此外,WP也有助于凝胶的形成和它们的结构分布的调节。相对而言,玉米醇溶蛋白提高了CRP的疏水性和分子间力的平衡程度，使CRP的乳化活性指数从22m2/g提高到90m2/g。玉米醇溶蛋白降低了硬度，凝胶的弹性和保水能力，但增加了它的粘性和耐嚼性。总的来说,WP和玉米醇溶蛋白都有效地改变了RP的结构构象，并改善了其技术功能特性，提供了一种有效的蛋白质修饰策略。
