| 酪蛋白的转谷氨酰胺酶酶促糖基化交联条件及产物性质 |
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| 引用本文： | 姜淑娟,冯镇,赵新淮.酪蛋白的转谷氨酰胺酶酶促糖基化交联条件及产物性质[J].中国乳品工业,2011,39(7). |
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| 作者姓名： | 姜淑娟 冯镇 赵新淮 |
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| 作者单位： | 东北农业大学乳品科学教育部重点实验室,哈尔滨,150030 |
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| 基金项目： | 黑龙江省高等学校科技创新团队建设计划项目(项目编号2010td11); 东北农业大学创新团队发展计划资助项目(项目编号CXT007-1-1) |
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| 摘 要： | 在氨基葡萄糖存在的条件下,利用转谷氨酰胺酶(EC2.3.2.13)对酪蛋白进行糖基化交联修饰。以修饰酪蛋白产物中氨基葡萄糖的导入量为指标,采用单因素试验分别考察反应体系pH值、酶添加量、反应温度和时间对修饰反应的影响。优化后的适宜修饰条件为:酪蛋白底物质量浓度为30g/L,氨基葡萄糖添加量为3mol(每kg酪蛋白中)、pH值为7.5、酶添加量为10kU(每kg酪蛋白中)、反应温度为37℃、时间4h。与酪蛋白和转谷氨酰胺酶促交联的酪蛋白相比,修饰酪蛋白产物的乳化性质和胶凝性质得到显著改善,并且体外消化性能未受到影响,表明转谷氨酰胺酶催化的糖基化交联修饰可以用于改善酪蛋白的这些功能性质。
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| 关 键 词： | 酪蛋白 转谷氨酰胺酶 氨基葡萄糖 修饰 功能性质 |
Optimal conditions to glycosylate and cross-link casein by transglutaminase and some functional properties of the modified product |
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| JIANG Shu-juan,FENG Zhen,ZHAO Xin-huai.Optimal conditions to glycosylate and cross-link casein by transglutaminase and some functional properties of the modified product[J].China Dairy Industry,2011,39(7). |
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| Authors: | JIANG Shu-juan FENG Zhen ZHAO Xin-huai |
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| Affiliation: | JIANG Shu-juan,FENG Zhen,ZHAO Xin-huai(Key Laboratory of Dairy Science,Ministry of Education,Northeast Agricultural University,Harbin 150030,China) |
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| Abstract: | Glycosylation and cross-linking of casein catalyzed by transglutaminase in presence of glucosamine was studied in this work.When the concentration of casein was fixed at 3%(w/v) and glucosamine added to the final concentration of 3 mol glucosamine /kg casein,the content of glucosamine conjugated in the modified casein product was used as an index,the pH of reaction system,addition level of transglutaminase,reaction temperature and time were studied by single factor experiments.The optimal modification condi... |
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| Keywords: | Casein transglutaminase glucosamine modification functional property |
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