微生物谷氨酰胺转胺酶中蛋白酶活性的降低及其应用研究  

Research of reducing the activity of protease in microbial transglutaminase and its application

作　　者：朱怀梅[1] 常忠义[1] 高红亮[1] 范西强[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：《安徽农业大学学报》2009年第2期292-295,共4页Journal of Anhui Agricultural University

基　　金：国家自然科学基金项目(30600079)资助

摘　　要：针对微生物谷氨酰胺转胺酶(MTG)制备过程中含有蛋白酶的问题,利用酶制剂对酸碱敏感的性质,研究能使微生物谷氨酰胺转胺酶中蛋白酶活性降低的方法,以确定最优的处理方法,使经过处理后的酶制剂中蛋白酶的活性尽量低而又不影响谷氨酰胺转胺酶应用效果。结果表明,最佳的处理条件是20℃时,pH10,处理时间为1h,在此条件下处理的酶液用于凝胶试验、粘度测定试验、肉的粘接试验,凝胶强度显著高于对照(P<0.01);粘度值显著高于对照(P<0.01);增强了肉的粘接强度,效果良好,且不影响其风味。The existence of protease has greatly affected the application of microbial transglutaminase. We adjusted pH（9,9.5,10. 10.5,11 ） of the enzyme solution to reduce the activity of protease. The results showed that the optimal condition of disposing protease was at 20℃ ,for 1 h by adjusting the enzyme solution to pH 10. When the disposing enzyme solution was used in the experiments of coagulating gel and measuring viscosity, gel strength was significantly increased （P 〈 0.01 ） and the value of viscosity was also significantly higher （P 〈 0. 01 ） compared to the control group. It is suggested that using the treated enzyme solution into meat prove a good bonding character and keep the flavour of meat.

关 键 词：谷氨酰胺转胺酶 凝胶强度 蛋白酶 

分 类 号：TS201.25[轻工技术与工程—食品科学]