多糖对酶法改性大豆蛋白膜性能的影响  

Effect of polysaccharides on the properties of transglutaminase-treated soy protein isolate films

作　　者：姜燕[1] 温其标[2] 唐传核[2] 张宏梅[1] 

机构地区：[1]广东工业大学轻工化工学院,广东广州510006 [2]华南理工大学轻工与食品学院,广东广州510641

出　　处：《食品工业科技》2009年第6期141-143,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(20306008)

摘　　要：研究了四种多糖-果胶、卡拉胶、魔芋胶及黄原胶对TGase改性SPI膜性能的影响。在成膜溶液中分别加入果胶、卡拉胶、魔芋胶或黄原胶（0．1～0．4g／100mL），随着多糖浓度的增加，SPI膜的TS值和接触角明显增加，而EB值和透光率明显下降：实验结果证实，利用TGase改善SPI膜特性（尤其是机械特性）时，多糖能抑制TGase诱导的聚沉反应，使TGase催化的交联反应始终发生在一个均相的体系中，因而取得比较好的效果．Effect of four types of polysaccharides including pectin, karaya, konjaku and xanthan gum on the properties of transglutaminase （ TGase）- treated soy protein isolate （ SPI ） films was investigated in this paper. 0.1-0.4g/100mL pectin, karaya, konjaku and xanthan gum was respectively added in film-forming solution.The tensile strength（TS） values and contact angles of SPI films were significantly increased with the polysaccharide concentration increasing, while the elongation at break （EB） values and transparency were significantly decreased. Results showed that when TGase was used to improve properties of SPI films, especially the mechanical properties,the addition of polysaccharides in film-forming solutions could in some extent inhibited or delayed the TGaseinduced aggregation of SPI, assured the TGase- induced- crosslinking proceed in homogeneous system, thus good effect could be obtained.

关 键 词：谷氨酰胺转移酶 蛋白膜 改性 多糖 

分 类 号：TS201.2[轻工技术与工程—食品科学]