| 转谷氨酰胺酶催化对不同大豆蛋白凝胶性的影响 |
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| 引用本文： | 安静,于国萍,初云斌,窦超然,姜巍巍. 转谷氨酰胺酶催化对不同大豆蛋白凝胶性的影响[J]. 食品科学, 2011, 32(6): 32-37. DOI: 10.7506/spkx1002-6630-201106008 |
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| 作者姓名： | 安静 于国萍 初云斌 窦超然 姜巍巍 |
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| 作者单位： | 东北农业大学食品学院 |
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| 基金项目： | 国家“863”计划项目(2006AA10Z322); 哈尔滨市科技创新人才研究专项(2006RFQXN014) |
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| 摘 要： | 研究转谷氨酰胺酶对大豆分离蛋白和7S、11S球蛋白凝胶特性的影响，采用TA-XT plus物性测定仪、荧光分光光度计对各参数进行测定。结果表明：转谷氨酰胺酶能够显著提高大豆蛋白凝胶的凝胶强度，最佳工艺条件为酶添加量40U/g、温度40℃、pH7.5、作用时间2.5h，但此时凝胶表面疏水性和保水性有所下降。经转谷氨酰胺酶催化后，不同蛋白形成热处理凝胶的凝胶特性均发生显著变化，凝胶强度均显著增加，转谷氨酰胺酶催化后大豆蛋白凝胶强度的顺序为11S＞7S＞SPI。
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| 关 键 词： | 转谷氨酰胺酶 大豆分离蛋白 7S球蛋白 11S球蛋白 凝胶性 |
| 收稿时间： | 2010-04-23 |
Effect of Transglutaminase on Characteristics of Soybean Protein Gels |
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| AN Jing,YU Guo-ping,CHU Yun-bin,DOU Chao-ran,JIANG Wei-wei. Effect of Transglutaminase on Characteristics of Soybean Protein Gels[J]. Food Science, 2011, 32(6): 32-37. DOI: 10.7506/spkx1002-6630-201106008 |
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| Authors: | AN Jing YU Guo-ping CHU Yun-bin DOU Chao-ran JIANG Wei-wei |
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| Affiliation: | School of Food Science, Northeast Agricultural University, Harbin 150030, China |
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| Abstract: | In order to explore the effect of transglutaminase(TGase) on the characteristics of soybean protein isolate(SPI),7S and 11S protein gels,the parameters of these TGase-treated protein gels were determined by TA-XT plus SEM(scanning electron microscope) and fluorescence spectrophotometer.Results indicated that gel hardness of TGase-treated SPI gels was significantly increased compared with that of the control.The optimal conditions of TGase treatment for SPI were TGase addition amount of 40 U/g,treatment temp... |
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| Keywords: | transglutaminase soy protein isolate 7S 11S gel characteristics |
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