甜菜果胶酶促交联对蛋白质乳化液稳定性的影响  

Effect of Enzymatically Cross-linked Beet Pectin on Stability of Emulsion Stabilized by Protein

作　　者：郦金龙[1] 刘欢[2] 赵文婷[1] 王盼[1] 程永强[1] 殷丽君[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]中国水产科学研究院质量与标准研究中心,北京100141

出　　处：《农业机械学报》2011年第2期138-143,共6页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家自然科学基金资助项目(20976187);2010年度北京市优秀人才培养计划资助项目(2010D009007000004);教育部新世纪优秀人才计划资助项目(NCET-09-0741)

摘　　要：研究了辣根过氧化物酶(HRP)和漆酶(Laccase)催化甜菜果胶间交联的反应条件及其对蛋白质乳化液稳定特性的影响。紫外-可见分光光度法和傅里叶变换红外光谱结果均表明,HRP和Laccase在水相中可催化甜菜果胶间形成共价交联。HRP的反应体系为:5 mL反应体系中含6 mg甜菜果胶,20 U HRP,0.5%(质量分数)H2O2,35℃下反应2 h;Laccase的反应体系为:5 mL反应体系中含6 mg甜菜果胶,15 U Laccase,40℃下反应24 h。激光衍射粒度仪测定结果表明,不同酶反应体系下,蛋白质乳液特性不同。Laccase交联体系引起牛血清白蛋白(BSA)、乳清分离蛋白(WPI)乳状液发生分层现象,随反应时间延长,分层更加明显;而在HRP反应体系下,BSA乳状液的稳定性能明显提高。Effects of reaction conditions of cross-linked beet pectin and stability of protein stabilized emulsions between horse radish peroxidase（HRP） and Laccase in the aqueous phase was analyzed.Both of the results from UV-VIS spectrophotometry and Fourier transform infrared spectrum indicated that the HRP and Laccase could catalyze the beets pectin to form covalent cross-linking.The HRP reaction system was as follows： 5 mL reaction system in total contained 6 mg beet pectin,20 U HRP,0.5% H2O2（mass fraction） and could react 2 h under 35℃.The Laccase reaction system was as follows： 5 mL reaction system in total contained 6 mg beet pectin,15 U Laccase and could react 24 h under 40℃.When controlled this reaction on the interface of emulsion,the results of laser diffraction granulometer showed that the character of emulsion was inconsistent under different reaction systems.Laccase system will cause layer between bovine serum albumin and whey protein isolated emulsions.The longer of reacting time,the more obvious of layers.While in HRP reaction system,it brought improvement to the stability of bovine serum albumin emulsion.

关 键 词：甜菜果胶 辣根过氧化物酶 漆酶 酶促交联 乳化液 

分 类 号：TS201.7[轻工技术与工程—食品科学]