加工参数对转谷氨酰胺酶促大豆分离蛋白凝胶的影响  

Influence of Processing Parameters on Transglutaminase-induced Gelation of Soy Protein Isolate

作　　者：杨淼[1] 唐传核[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2010年第12期1299-1304,共6页Modern Food Science and Technology

基　　金：国家自然科学基金(20876057)

摘　　要：本文采用动态粘弹性测量技术研究了处理温度,底物蛋白与酶的浓度,热处理及添加盐类等处理参数对微生物转谷氨酰胺酶(MTGase)诱导形成的大豆分离蛋白(SPI)凝胶的影响。通过测量凝胶的起始时间(tgel)和机械模量(储存模量G′和损耗模量G″)等一些特性,发现tgel随着热处理温度的增加(15～60℃)而逐渐减少,而G′/G″在37℃达到最高。在最适温度下,增加蛋白质的浓度(4.0%～8.0%,m/V)或酶的浓度(0.2～0.8 U/mL),能使凝胶的起始时间逐渐减少,而G′或G″则会增加。适度的热预处理能够显著地减少tgel,及改善凝胶的机械模量。然而,盐类(如NaCl和CaCl2)的存在能够显著地弱化形成凝胶的机械强度。The effects of processing parameters,including incubation temperature,substrate protein and enzyme concentrations,thermal pretreatment and the addition of salts on the microbial transglutaminase（MTGase）-induced gelation of soy protein isolate（SPI） were investigated by dynamic viscoelastic measurements.Some characteristics of the gelation,including on-set time of gelation（tgel） and mechanical moduli（storage modulus,G′ and loss modulus,G″） of formed gels were evaluated.The tgel gradually decreased with increasing incubation temperature in the range from 15 to 60 °C,while highest G′ and G″ of formed gels（at 180 min） were obtained at 37 °C.At this optimal temperature,the tgel progressively decreased,and the G′ and G″ increased,with increasing both protein（4.0~8.0%,m/V） and enzyme（0.2~0.8 U/mL） concentrations.The moderate thermal pre-treatments significantly shortened the tgel,and improved the development of mechanical moduli of formed gels.However,the presence of salts（such as NaCl and CaCl2） markedly weakened the gelation.

关 键 词：大豆分离蛋白 蛋白凝胶 微生物转谷氨酰胺酶 粘弹性动态测定 

分 类 号：TS201.2[轻工技术与工程—食品科学]