酶法改性对核桃谷蛋白微观结构及功能特性的影响

利用荧光光谱、紫外光谱、圆二色谱等仪器对核桃谷蛋白、酶法改性核桃蛋白的微观结构进行分析,从蛋白质分子间、蛋白质分子内以及多肽等角度测定、观察、分析其改性机理。结果表明,酶法改性蛋白的氮溶指数分别提高了133.01%,96.75%,持水性分别提高了23.19%,22.25%,持油性分别降低了27.03%,29.11%,乳化特性分别提高了31.81%,41.55%,利用TG酶改性后起泡特性提高了28.21%。

Effect of enzymatic modification on microstructure and functional properties of walnut glutenin

In order to make better use of walnut glutenin and increase its functional properties, the microstructure of walnut glutenin and proteins modified by enzyme method were analyzed by means of enzymatic modification, fluorescence spectrum, ultraviolet spectrum, circular dichroism and other instruments. The modification mechanism was observed and analyzed from the aspects of protein intermolecular, protein intramolecular and polypeptide. The solubility of enzymatic modified proteins was increased by 133.01% and 96.75%, and the water holding capacity was increased by 23.19% and 22.25%. Moreover, the oil retention was decreased by 27.03% and 29.11%, and the emulsifying property was increased by 31.81% and 41.55% respectively. The foaming properties were improved by 28.21% after modification with transglutaminase (TG) enzyme.