微生物谷氨酰胺转移酶对大豆分离蛋白凝胶性能的影响  

EFFECT OF MICROBIAL TRANSGLUTAMINASE TREATMENT ON THE PROPERTY OF SOY PROTEIN ISOLATES GEL

作　　者：姜燕[1] 温其标[1] 唐传核[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品研究与开发》2006年第6期1-3,12,共4页Food Research and Development

基　　金：国家自然科学基金项目(20306008)资助

摘　　要：研究了底物浓度pH、酶浓度、温度、时间、离子浓度和二巯基苏糖醇(DTT)的添加对微生物谷氨酰胺转移酶(MTGase)诱导的大豆分离蛋白(SPI)凝胶强度的影响。结果表明,在SPI溶液中加入MTGase,可以使体系在低温下形成凝胶;SPI低于8%不能形成凝胶;pH7.0,酶量为30U/g.pro,50℃水浴加热1h,NaCl为0.6N时,均可获得最高的凝胶强度;添加DTT,对体系无影响。The effects of Soy Protein Isolate（SPI） concentration, microbial transglutaminase （MTGase） concentration, pH, reaction temperature and time, ion concentration and dithiothreitol（DTT） on the property of SPI gel induced by MTGase were studied in this work. It is shown that the addition of MTGase to SPI solution can make the system gel in low temperature. SPI concentration lower than 8 %, the solution cannot gel. The highest gel strength can be obtained in pH 7.0, 30 U MTGase/g.pro, reaction for 1 h in 50℃ and 0.6 N NaCI concentration, respectively. The addition of DTT has no effect on SPI gel system.

关 键 词：微生物谷氨酰胺转移酶 大豆分离蛋白 凝胶强度 

分 类 号：TS201[轻工技术与工程—食品科学]