盐离子对微生物谷氨酰胺转胺酶热稳定性的影响  

The influence of salts on thermal stability of microbial transglutaminase

作　　者：朱怀梅[1] 常忠义[1] 高红亮[1] 桂玲[1] 王雪梅[1] 鲁心安[1] 

机构地区：[1]华东师范大学生命科学学院,上海200062

出　　处：《云南大学学报（自然科学版）》2008年第S1期426-429,共4页Journal of Yunnan University(Natural Sciences Edition)

基　　金：青年自然科学基金项目资助(30600079)

摘　　要：微生物谷氨酰胺转胺酶(Microbial transglutaminase,MTG)已被广泛用于改善食品质构和特性,但由于其热稳定性较差,限制了它的应用范围.作者研究了不同盐离子对其热稳定性的影响.采用向MTG酶液中添加不同浓度的盐溶液,经50~60℃热处理后,测定处理液的残留酶活的方法.结果表明:经过热处理后,添加氯化钠和氯化钾使MTG的酶活残留率显著提高,并且随着浓度的增加,残留率提高的幅度也增大,经过55℃热处理后,添加20%氯化钠和添加20%氯化钾使酶活残留率分别提高了36.7%(P<0.01)和32.04%(P<0.01);添加氯化镁和氯化钙使MTG的酶活残留率降低,并且随着盐浓度的增加,残留率降低的幅度也增大,经过50℃热处理后,添加20%氯化镁和添加20%氯化钙使酶活残留率分别降低了47.56%(P<0.01)和64.02%(P<0.01).Microbial transglutaminase is widely used to improve the food strucurture and texture.However,the application of the enzyme was limited because of the unstability even at the normal temperature.To investigate the influence of different salts at different concentrations on thermal stability of microbial transglutaminase,thermal stability tests were studied from 50 ℃ to 60 ℃.The results showed that the remained enzyme activities of MTG were remarkably increased in the presence of NaCl and KCl,and the higher c...

关 键 词：微生物谷氨酰胺转胺酶 热稳定性 热处理 

分 类 号：TS201.25[轻工技术与工程—食品科学]