| 酶复合改性大豆分离蛋白相关功能性研究 |
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| 引用本文： | 郭永,李党生,曲玲. 酶复合改性大豆分离蛋白相关功能性研究[J]. 食品研究与开发, 2012, 33(5): 23-24,93 |
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| 作者姓名： | 郭永 李党生 曲玲 |
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| 作者单位： | 1. 黄河水利职业技术学院,河南开封,475003
2. 沈阳农业大学食品学院,辽宁沈阳,110161 |
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| 基金项目： | 河南省教育厅自然科学科技攻关项目(项目批准编号:2010B550006) |
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| 摘 要： | 利用微生物中性蛋白酶、微生物谷氨酰转氨酶(MTG)二者复合改性大豆分离蛋白(SPI),结果发现,双酶复合改性SPI的溶解性、吸水性、保水性和吸油性相关功能性显著增加,分别比对照提高了26.5%、48%、173%、35%,并经电镜观察改性SPI微观结构,探讨了SPI改性机理。
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| 关 键 词： | 中性蛋白酶 微生物谷氨酰转氨酶 大豆分离蛋白 功能性 |
Studies on Functional Properties of Soy Protein Isolate(SPI) Modified by Comprehensive Enzyme |
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| GUO Yong , LI Dang-sheng , QU Ling. Studies on Functional Properties of Soy Protein Isolate(SPI) Modified by Comprehensive Enzyme[J]. Food Research and Developent, 2012, 33(5): 23-24,93 |
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| Authors: | GUO Yong LI Dang-sheng QU Ling |
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| Affiliation: | 1.Yellow River Conservancy Technical Institute Kaifeng Henan,Kaifeng 475003,Henan,China;2.The College of Food Science,ShenYang Agriculture University,Shenyang 110161,Liaoning,China) |
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| Abstract: | When SPI is modified by neutral proteinase and microtransgluminase(MTG),the functional properties of comprehensive modified SPI are improved,the Solubility,the water absorption,the water holding capacity,the oil absorption property of modified-SPI is higher than original SPI by 26.5 %,48 %,173 %,35 %.Then the modification mechanism is discussed after modified-SPI are inspected by the electron microscope. |
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| Keywords: | neutral proteinase microtransgluminase soy protein isolate functional properties |
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