微生物谷氨酰胺转胺酶对大豆分离蛋白凝胶性的影响  

Effect of Microbial Transglutaminase on Gelation and Water Holding Capacity of Soy Protein Isolate

作　　者：何冬兰[1] 彭宝玉[1] 张莹[1] 欧阳林兰[1] 

机构地区：[1]中南民族大学微生物与生物转化重点实验室,武汉430074

出　　处：《中南民族大学学报（自然科学版）》2010年第1期41-44,53,共5页Journal of South-Central University for Nationalities：Natural Science Edition

基　　金：湖北工业大学湖北省工业微生物重点实验室开放基金项目(301;21619);中南民族大学重点实验室项目(XJS09002)

摘　　要：利用Streptoverticillium sp.CJ3033菌株发酵得到发酵液,经过滤、离心、冷冻浓缩、乙醇沉淀和冷冻干燥后,制得的谷氨酰胺转胺酶粗酶作用于大豆分离蛋白,利用物性分析仪研究了MTG对大豆分离蛋白形成凝胶的特性及持水性的作用.通过二次回归正交组合设计的方法研究了MTG的添加浓度、作用时间、处理温度对SPI凝胶形成及保水性的影响,结果显示:MTGase对大豆分离蛋白有显著改善作用,在51℃、反应1.5 h、酶浓度9.82 U/g时,SPI的凝胶强度最大,达74.95 g/mm2;在49℃、反应1.3 h、酶浓度7.78 U/g时,SPI的持水率为96.47%.The microbial transglutaminase （MTG） used for food processing was obtained from the fermentation solution of Streptoverticilliurn sp. CJ3033 by filtration, centrifugation, freeze-concentration, ethanol precipitation and freeze-dried. The effect for MTG on the gel formation characteristics and water holding capacity of soy protein isolate （SPI） were studied by physical analyzer. The MTG concentration added, acting time and processing temperature were tested on the SPI gel formation and water retention through the composite design of quadratic regression. The results showed that MTGase could improve the SPI quality distinctly. The best SPI gel strength of 74.95 g/mm^2 was obtained at 51 ℃, processing time of 1.5 h and 9.82 U/g enzyme addition. The best water holding capacity ratio at 96. 47 % was obtained at the reaction temperate of 49 ℃ for 1. 3 h and enzyme concentration of about 7.78 U/g.

关 键 词：谷氨酰胺转氨酶 大豆分离蛋白 凝胶强度 持水性 

分 类 号：Q556[生物学—生物化学]