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Outline
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 screened 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.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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