转谷氨酰胺酶对荞麦蛋白功能特性的影响  

Effect of transglutaminase on functional properties of buck wheat protein

作　　者：米宏伟[1] 王志忠[1] 唐传核[2] 杨晓泉[2] 

机构地区：[1]深圳大学化学与化工学院,广东深圳518060 [2]华南理工大学蛋白工程研究中心,广东广州510640

出　　处：《食品工业科技》2007年第6期70-72,76,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(20306008)资助项目。

摘　　要：微生物转谷氨酰胺酶(MTGase)能够使荞麦蛋白(BWP)的大部分球蛋白亚基被聚合,而几乎不能使分子量低于36kDa的碱性亚基聚合。BWP聚合物(催化时间<60min)的溶解度(PS)较BWP显著增加,聚合物的PS随反应时间的延长而降低;MTGase催化BWP反应120min可明显降低其PS(P<0.05)。聚合反应能提高BWP的持水能力(WH)和持油能力(FA),且BWP聚合物的FA随反应时间的增加而增强。适当的交联会使BWP的起泡性能增加,但继续提高交联度(延长酶反应时间),BWP的起泡性能反而降低。BWP聚合物的乳化活性指数(EAI)降低,乳化液稳定性(ES)却增强。SDS-PAGE showed that most of polypeptides were susceptible to MTGase action, except basic subunits with molecular weights lower than 36 kDa. At a wide range of pH, the MTGase polymerized protein （modified from 15min to 60min） had higher protein solubility （PS） than the BWP＇s, while the solubility of 120min-modified protein was lower than the BWP＇s （P〈0.05）. PS of polymerized protein was negatively correlated with modified time. The MTGase-polymerized protein had improved water-holding and fat-binding properties. Limited crosslinking improved the PS, foaming properties of BWP. Modified by MTGase, BWP had lower emulsifying activity index and higher emulsion stability.

关 键 词：荞麦蛋白(BWP) 微生物转谷氨酰氨酶(MTGase) 功能特性 

分 类 号：TS201.25[轻工技术与工程—食品科学]