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当前位置: 首页 > 文章 > 过氧化物酶催化酪蛋白的交联反应优化与乳化性改善 农业机械学报 2009,40 (11) 144-149
Position: Home > Articles > Cross-linking of Casein by Peroxidase and Modification in Emulsifying Properties Transactions of the Chinese Society for Agricultural Machinery 2009,40 (11) 144-149

过氧化物酶催化酪蛋白的交联反应优化与乳化性改善

作  者：
赵新淮;李君文
单  位：
东北农业大学乳品科学教育部重点实验室
关键词：
酪蛋白;辣根过氧化物酶;交联;乳化性质
摘  要：
采用辣根过氧化物酶对酪蛋白进行酶促交联,并经SDS-聚丙烯酰胺凝胶电泳、光谱分析和毛细管电泳验证。利用毛细管电泳、面积归一化方法对交联酪蛋白进行分析并计算交联度;以交联度为指标、应用响应面分析法对交联条件优化,得出适宜的条件为:温度37℃、反应时间2.9 h、酶添加量为每克蛋白质4.73μkat,此条件下酪蛋白交联度达到6.9%。与酪蛋白相比,交联酪蛋白的乳化活性在蛋白质质量分数为0.01%时提高了8.7%,而其乳化稳定性在蛋白质质量分数为0.03%时提高了21.1%。
译  名：
Cross-linking of Casein by Peroxidase and Modification in Emulsifying Properties
作  者：
Zhao Xinhuai Li Junwen(Key Lab of Dairy Science,Ministry of Education,Northeast Agricultural University,Harbin 150030,China)
关键词：
Casein,Horseradish peroxidase,Cross-linking,Emulsifying property
摘  要：
Cross-linking of casein catalyzed by horseradish peroxidase was studied,which was demonstrated by SDS-PAGE analysis,spectroscopic analysis and capillary electrophoresis analysis.The cross-linking degree of casein was measured by capillary electrophoresis with an area normalization method.Response surface method was applied to optimize the reaction conditions for cross-linked casein.The optimal cross-linking conditions obtained were that enzyme addition level was 4.73 μkat per gram protein,temperature was 37℃ and reaction time was 2.9 h.Under these optimal conditions,the cross-linking degree of casein prepared was about 6.9%.Evaluation results show that emulsifying activity index of cross-linked casein at concentration of 0.01% has an increase of 8.7%,while emulsifying stability index of cross-linked casein at concentration of 0.03% has an increase of 21.1% comparing to that of native casein,which indicates the improvement in emulsifying properties of cross-linked casein.

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