谷氨酰胺转氨酶介导的荞麦蛋白-花生蛋白交联及其功能特性研究

该文以谷氨酰胺转氨酶（TGase）为交联酶制剂，对荞麦蛋白与花生蛋白进行交联，通过单因素试验对两种蛋白的比例、总蛋白质浓度、TG酶添加量、交联温度、交联时间和pH进行了参数优化，并研究了最佳交联工艺条件下制备得到的交联产物的功能特性。结果表明，荞麦蛋白与花生蛋白的质量比1:1 (g:g)、总蛋白浓度4%、加酶量1.25%、反应温度40℃、反应时间120 min、pH 8.0时的交联反应效果最佳，交联度为63.1%。功能特性测定结果表明，与未交联的蛋白质相比，交联后的蛋白质的持水性、持油性和乳化稳定性有所提高，但乳化性、起泡性和起泡稳定性降低；在pH 3~12范围，交联蛋白质的溶解度逐渐升高，尤其在pI 4.0处，溶解度提高最为显著。

Buckwheat Protein-peanut Protein Cross-linking induced by Transglutaminase and its Functional Properties

This paper used glutamine transaminase (TGase) as a cross-linking enzyme preparation to cross-link buckwheat protein with peanut protein, and the parameters of the ratio of the two proteins, total protein concentration, TGase addition, The transglutaminase (TGase) was used to induce the cross-linking between buckwheat protein and peanut protein. Firstly, the parameters of the ratio of the two proteins, total protein concentration, TGasedosage, reaction temperature, cross-linking time, and pH were optimized through a single-factor test. Secondly, the cross-linking product was prepared under the optimum conditions, and its functional properties were studied. The results showed that the optimum cross-linking conditions for the crosslinking between buckwheat protein and peanut protein were a mass ratio of 1:1 (g:g), a total protein concentration of 4%, enzyme dosage of 1.25%, reaction temperature of 40 ℃, the reaction time of 120 min and pH 8.0, under which the degree of cross-linking was 63.1%. The results of functional properties showed that the water-holding capacity, oil-holding capacity, and emulsification stability of the cross-linked proteins were improved, However, the emulsification, foaming, and foaming stability were reduced compared with those of the uncross-linked proteins; the solubility of the cross-linked proteins gradually increased from pH 3 to 12, especially at pI 4.0, where the solubility increased most significantly; when compared with the uncross-linked protein.