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当前位置: 首页 > 文章 > 转谷氨酰胺酶催化对不同大豆蛋白凝胶性的影响 食品科学 2011,32 (6) 32-37
Position: Home > Articles > Effect of Transglutaminase on Characteristics of Soybean Protein Gels FOOD SCIENCE 2011,32 (6) 32-37

转谷氨酰胺酶催化对不同大豆蛋白凝胶性的影响

作  者：
安静;于国萍;初云斌;窦超然;姜巍巍
单  位：
东北农业大学食品学院
关键词：
转谷氨酰胺酶;大豆分离蛋白;7S球蛋白;11S球蛋白;凝胶性
摘  要：
研究转谷氨酰胺酶对大豆分离蛋白和7S、11S球蛋白凝胶特性的影响,采用TA-XT plus物性测定仪、荧光分光光度计对各参数进行测定。结果表明:转谷氨酰胺酶能够显著提高大豆蛋白凝胶的凝胶强度,最佳工艺条件为酶添加量40U/g、温度40℃、pH7.5、作用时间2.5h,但此时凝胶表面疏水性和保水性有所下降。经转谷氨酰胺酶催化后,不同蛋白形成热处理凝胶的凝胶特性均发生显著变化,凝胶强度均显著增加,转谷氨酰胺酶催化后大豆蛋白凝胶强度的顺序为11S>7S>SPI。
译  名：
Effect of Transglutaminase on Characteristics of Soybean Protein Gels
作  者：
AN Jing,YU Guo-ping,CHU Yun-bin,DOU Chao-ran,JIANG Wei-wei(School of Food Science,Northeast Agricultural University,Harbin 150030,China)
关键词：
transglutaminase;soy protein isolate;7S;11S;gel characteristics
摘  要：
In order to explore the effect of transglutaminase(TGase) on the characteristics of soybean protein isolate(SPI),7S and 11S protein gels,the parameters of these TGase-treated protein gels were determined by TA-XT plus SEM(scanning electron microscope) and fluorescence spectrophotometer.Results indicated that gel hardness of TGase-treated SPI gels was significantly increased compared with that of the control.The optimal conditions of TGase treatment for SPI were TGase addition amount of 40 U/g,treatment temperature of 40 ℃,treatment pH of 7.5 and treatment time of 2.5 h.After treatment with TGase,the surface hydrophobicity and water-holding capacity of soy protein isolate gels exhibited a decrease.Meanwhile,heating treatment also resulted in a significant increase in the hardness of TGase-treated protein gels,and TGase-treated SPI gels had the largest gel intensity,followed by 7S and 11S in turn.

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