Effect of Regulating Corn Glutelin Peptides via the Plastein Reaction on Its Physicochemical Characteristics and the Quality of Baked Bread

作者：Yang Sun, Wan-Ying Zhang, Yu-Quan Lu, Haibo Lu, Guo-Jun Du, Yue Zhao, Yonghui Sun, Li-Ying Bo, Jian Ren, Jie An, Mengdi Wang · 发表于：Foods · 年份：2026 · DOI：10.3390/foods15071173 · 被引用次数：1 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Proteins in Food Systems、Food composition and properties

Corn glutelin is the main protein component of corn processing by-products, with a wide range of sources and low cost. However, its hydrophobic molecular structure, poor solubility, foaming and emulsifying properties limit its application in the food industry. Enzymatic hydrolysis can effectively improve its solubility, but the functional properties of hydrolysis products still need further improvement. The plastein reaction is a mild enzymatic modification method that can recondense small peptides in hydrolysis products under the catalysis of protease, meanwhile introducing exogenous amino acids to achieve the targeted regulation of product structure and function. Corn glutelin was hydrolyzed to obtain corn glutelin hydrolysate (CGH). Corn glutelin hydrolysate (CGH) with exogenous amino acids (valine, tyrosine, cysteine and threonine) was mediated by plastein reaction in order to gain modified products enriched with these amino acids, which are Val-CGH, Tyr-CGH, Cys-CGH and Thr-CGH, respectively. This study mainly investigated the functional properties and structural characteristics of these modified peptides. Simultaneously, the modified peptides with superior solubility, foaming ability and foaming stability were screened and applied to bread formulas to evaluate potential application of plastein reaction modifiers in the baking field. The effects of modified peptides on the specific volume of dough, texture and sensory properties of bread were assessed. Among the modified...