谷氨酰胺转胺酶对猪血浆蛋白凝胶特性的影响  

Effects of Transglutaminase on Gelling Properties of Porcine Blood Plasma Protein

作　　者：王芳[1] 贾万利[1] 李会珍[1] 

机构地区：[1]中北大学化工与环境学院,山西太原030051

出　　处：《食品研究与开发》2013年第8期52-56,共5页Food Research and Development

基　　金：山西省社会发展科技攻关项目(20110313003-3)

摘　　要：研究微生物谷氨酰胺转氨酶不同的添加量、保温时间对猪血浆蛋白凝胶持水性、凝胶硬度、弹性、内聚性的影响。结果表明,谷氨酰胺转氨酶的添加显著提高了猪血浆蛋白凝胶的持水性和硬度,酶添加量和保温时间对凝胶质构的影响存在协同效应。谷氨酰胺转氨酶添加量和保温时间为0.6 g/100 mL、40℃保温60 min的条件下,猪血浆蛋白凝胶持水性和硬度最大。酶和40℃保温显著提高猪血浆蛋白凝胶弹性,但是不同酶添加量对弹性的影响差异不显著。酶和40℃保温的处理对猪血浆蛋白凝胶内聚性无显著影响。The effect of microbial transglutaminase （MTGase） on the water-holding capacity and texture properties of gels from porcine blood plasma was investigated. Different concentrations of MTGase were added to plasma and incubated for several times at 40 ℃. From the results obtained, it can be postulated that addition of MTGase enhanced water-holding capacity and hardness of gelling, especially when incubated MTGase at 0.6 g/100 mL level with blood gel at 40 ℃ for 60 min. Incubation with MTGase also caused a significant increase of springiness of plasma gelling, but no significant differences depending on MTGase concentration or incubation time was found. Contrasting to this, MTGase treatments did not significantly affect cohesiveness of the gel.

关 键 词：谷氨酰胺转氨酶 猪血浆 凝胶特性 质构 持水性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]