基于谷氨酰胺转氨酶(TGase)再生谷朊蛋白纤维的制备及性质研究  

Studies on preparation and properties of regenerated protein fibers from wheat gluten by using transglutaminase TGase

作　　者：毛军[1] 崔莉[1] 范雪荣[1] 王平[1] 王强[1] 

机构地区：[1]江南大学生态纺织教育部重点实验室,江苏无锡214122

出　　处：《功能材料》2013年第1期39-42,46,共5页Journal of Functional Materials

基　　金：国家自然科学基金资助项目(51073073);中央高校基本科研业务费专项资金资助项目(JUSRP21002);江苏高校优势学科建设工程资助项目(苏政办发(2011)137号)

摘　　要：以谷朊粉为原料,利用谷氨酰胺转氨酶(TGase)的催化作用制备再生谷朊蛋白纤维,讨论了谷朊粉用量、酶浓度、反应时间、反应温度对谷朊蛋白纤维机械性能的影响,以及温度和pH值对成型纤维水解稳定性能的影响。结果表明,当谷朊粉的用量为30%,酶用量为5U/g(谷朊蛋白),反应时间为1h,反应温度为50℃时,制备出的谷朊蛋白纤维具有较好的物理机械性能;所制备的纤维的水解稳定性随温度的升高而降低,随pH值的降低而增加,TGase的催化作用改善了纤维的水解稳定性。Transglutaminase（TGase）-mediated preparation of regenerated protein fibers from wheat gluten and their properties were studied in this work.The effects of TGase concentration gluten concentration,reaction temperature and time on the mechanical properties of wheat gluten（WG） fibers were discussed.The results showed that the fibers obtained a better mechanical property when the gluten concentration was 30wt% and the wheat gluten in the spinning dope was crosslinking treated with 5U/g gluten of TGase for 1h at 50℃.Besides,the fibers exhibited a better water stability at lower temperatures and pH levels.TGase treatment improved the water stability of the fibers.

关 键 词：谷氨酰胺转氨酶 谷朊蛋白纤维 改性 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]