谷氨酰胺转胺酶对大豆7S蛋白质及肌球蛋白质胶凝性质的影响

大豆7S蛋白与肌球蛋白质经谷氨酰胺转胺酶（TGase）作用后，产物的十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)结果表明，两者均可在分子间生成共价键，形成相对分子质量较大的聚合物.10g/dL肌球蛋白质溶液加入10U/g的TGase，于35℃、pH7.0的条件下反应90min，体系的凝胶强度较对照组有了很大提高.10g/dL大豆分离蛋白质溶液与0.02U/mg的TGase在37℃下保温150min后，体系粘度增加了150mPa*s；而5g/dL的肌球蛋白质加酶并于10℃下保温180min后，其粘度值提高了600mPa*s.

Properties of Soybean 7S Globulin and Myosin Polymerized by Transglutaminase

Biopolymers were prepared by cross-linking soybean 7S globulin and myosin with transglutaminase (TGase). SDS-PAGE showed that high-molecular-weight components were formed, which indicated that intermolecular covalent bonds were created through ε-(γ-glutamyl)lysine cross-links. The gel strength was significantly enhanced after 10% myosin solution was incubated with TGase (10 U/g protein) at 35 ℃, pH 7.0 for 90 min. Soybean protein isolate (10%) solution was incubated with TGase (0.02 U/mg protein) for 150 min and the viscosity of the system increased by 150 mPa*s. Furthermore, the viscosity of 5% myosin with TGase treatment at 10 ℃ for 180 min increased by 600 mPa*s.