| 动态高压微射流和谷氨酰胺转氨酶交联技术对大豆分离蛋白凝胶性能的影响 |
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| 引用本文： | 叶云花,沙小梅,涂宗财,王辉,张雪春,张秋婷,李腾. 动态高压微射流和谷氨酰胺转氨酶交联技术对大豆分离蛋白凝胶性能的影响[J]. 食品科学, 2011, 32(23): 40-42. DOI: 10.7506/spkx1002-6630-201123006 |
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| 作者姓名： | 叶云花 沙小梅 涂宗财 王辉 张雪春 张秋婷 李腾 |
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| 作者单位： | 1.江西师范大学科技园2.南昌大学 食品科学与技术国家重点实验室 |
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| 基金项目： | 江西省主要学科学术和技术带头人项目(赣科发计字[2007]201号); 江西省教育厅科学技术研究项目(赣教技字[2007]139号) |
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| 摘 要： | 采用动态高压微射流和谷氨酰胺转氨酶(TG酶)酶促交联技术对大豆分离蛋白进行改性研究。结果表明：随着动态高压微射流压力和处理次数的增加，交联效果呈现先增加后减小的趋势；随着底物质量分数和TG酶与底物比的增加交联效果增强，随温度和时间的增加交联效果先增强后减弱。
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| 关 键 词： | 大豆分离蛋白 凝胶性 复合改性 动态高压微射流 谷氨酰胺转氨酶 |
Combined Effect of Dynamic High-pressure Microfluidization and Transglutaminase Cross-linking on Gel Properties of Soybean Protein Isolate |
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| YE Yun-hua,SHA Xiao-mei,TU Zong-cai,,WANG Hui,ZHANG Xue-chun,ZHANG Qiu-ting,LI Teng. Combined Effect of Dynamic High-pressure Microfluidization and Transglutaminase Cross-linking on Gel Properties of Soybean Protein Isolate[J]. Food Science, 2011, 32(23): 40-42. DOI: 10.7506/spkx1002-6630-201123006 |
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| Authors: | YE Yun-hua SHA Xiao-mei TU Zong-cai WANG Hui ZHANG Xue-chun ZHANG Qiu-ting LI Teng |
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| Affiliation: | (1. Technology Park, Jiangxi Normal University, Nanchang 330022, China；2. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China) |
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| Abstract: | The effect of different sequence combinations of dynamic high-pressure microfluidization(DHPM) and transglutaminase(TGase) cross-linking on gel properties of soybean protein isolate(SPI) was investigated in the present study.The results showed that with increasing DHPM pressure and treatment number,gel strength of SPI samples that had been cross-linked by TGase tended to at first rise and then fall.Similarly,gel strength of SPI samples that had been treated by DHPM also revealed a trend to at first rise and... |
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| Keywords: | soybean protein isolate(SPI) gel property combined modification dynamic high-pressure microfluidization transglutaminase(TGase) |
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