谷氨酰胺转氨酶改性可食性复合膜的研究  

Studies on Transglutaminase Treatment Improving Properties of edible Composite Films

作　　者：王翀[1,2] 张春红[1] 赵前程[3] 刘婷[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161 [2]沈阳市粮食局,辽宁沈阳110003 [3]大连水产学院食品工程学院辽宁省水产品加工及综合利用重点开放实验室,辽宁大连116023

出　　处：《粮食与饲料工业》2009年第5期23-25,共3页Cereal & Feed Industry

摘　　要：研究了以甘油为增塑剂时,谷氨酰胺转氨酶(TGase)对大豆分离蛋白(SPI)和谷朊粉(WG)复合膜功能特性的影响。应用综合评分法得出,当TGase的添加量为0.30%时,综合得分最高,为29.52,此时,复合膜的拉伸强度最大,为56.44 MPa,比对照提高了47.1%;撕裂强度最大,为206.61 N/mm,比对照提高了4.3%;膜的水分含量为12.90%,比对照降低了7.0%;膜的水蒸汽透过率为0.443 g.mm/(kPa.h.m2),比对照降低了12.7%。但添加TGase也使膜的透光率下降。The effect of transglutaminase （TGase） on functional properties of composite films from soybean protein isolate （SPI） and wheat gluten protein （WG） was studied by using glycerin as plasticizer. The optimum modification condition was explored by a synthesis scoring method. The results indicated that the highest total score of the composite film was 29.52, when the concentration of TGase was 0.30%. Under this condition, the composite film had the greatest tensile strength （TS） of 56.44 MPa and the greatest tear strength （TB） of 206.61 N/mm, which were greater than those of control fihns by 47.1% and 4.3% respectively; and moisture content （ 12.90% ） and water vapor permeability （WVP） （0. 443 g · mm/kPa · h · m^2 ） of the films were lower than those of control films by 7.0% and 12.7% respectively. However, the addition of TGase was conducted at the expense of reduced transparence （TR）.

关 键 词：大豆分离蛋白 谷朊粉 蛋白膜 谷氨酰胺转氨酶 改性 

分 类 号：TS201.2[轻工技术与工程—食品科学]