| 转谷氨酰胺酶催化对大豆分离蛋白凝胶性的影响 |
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| 引用本文： | 于国萍,安静,初云斌,韩宗元,李岩,姜巍巍.转谷氨酰胺酶催化对大豆分离蛋白凝胶性的影响[J].东北农业大学学报,2010,41(10). |
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| 作者姓名： | 于国萍 安静 初云斌 韩宗元 李岩 姜巍巍 |
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| 作者单位： | 东北农业大学食品学院,哈尔滨,150030;东北农业大学食品学院,哈尔滨,150030;东北农业大学食品学院,哈尔滨,150030;东北农业大学食品学院,哈尔滨,150030;东北农业大学食品学院,哈尔滨,150030;东北农业大学食品学院,哈尔滨,150030 |
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| 基金项目： | 国家高技术研究发展计划(863 计划)，哈尔滨市科技创新人才研究专项基金 |
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| 摘 要： | 以大豆分离蛋白为原料,探讨了转谷氨酰胺酶对大豆分离蛋白凝胶特性的影响。结果表明,转谷氨酰胺酶能够显著的提高了大豆分离蛋白凝胶的凝胶强度。二次旋转正交设计的最佳工艺条件为:酶添加量40 U.g-1、温度40℃、pH 7.5、作用时间2.5 h;最大凝胶强度为(150.547±6.374)g,但此时凝胶表面疏水性和保水性有所下降。研究为改进我国大豆蛋白的功能性和应用价值提供参考。
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| 关 键 词： | 转谷氨酰胺酶 大豆分离蛋白 凝胶性 |
Effect of transglutaminase on characteristics of soybean protein isolate gel |
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| Yu Guoping,AN Jing,CHU Yunbin,HAN Zongyuan,LI Yan,JIANG Weiwei.Effect of transglutaminase on characteristics of soybean protein isolate gel[J].Journal of Northeast Agricultural University,2010,41(10). |
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| Authors: | Yu Guoping AN Jing CHU Yunbin HAN Zongyuan LI Yan JIANG Weiwei |
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| Abstract: | The characteristics of the gel of SPI after transglutaminase(TGase)-treated were measured.The results showed that gel hardness of TGase-treated SPI significantly increased compared to those formed by the control.And the optimized condition square rotation cross-regression experiment was that: enzyme additive was 40 U.g-1,temperature was 40 ℃,pH was 7.5 and the time was 2.5 h.And the SPI gel hardness was(150.547±6.374)g.However,surface hydrophobicity and the water-holding capacity of soyprotein isolate gel decreased at this time.It offers the references for the improvement of soybean functionality and applied value. |
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| Keywords: | transglutaminase soybean protein isolate gelcharacteristics |
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