牦牛乳曲拉酪蛋白的谷氨酰胺转氨酶交联条件优化  

Optimization of the condition of cross-linking kuruts casein micelles by a transglutaminase

作　　者：史莹[1,2] 杨敏[2,3] 梁琪[1,2] 文鹏程[1,2] 张卫兵[1,2] 张炎[1,2] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃省功能乳品工程实验室,甘肃兰州730070 [3]甘肃农业大学理学院,甘肃兰州730070

出　　处：《食品工业科技》2013年第18期182-186,191,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(30960260)

摘　　要：以牦牛乳曲拉酪蛋白为原料,利用安全、高效的谷氨酰胺转氨酶对其进行交联修饰,通过单因素、Plackett-Burman(PB)设计和响应面实验对交联条件进行了优化。响应面优化最终确定的交联条件为:酪蛋白质量浓度5mg/mL、酶的添加量15U/g·酪蛋白、反应时间135min、反应温度47℃、pH7.0。在此条件下,得到谷氨酰胺转氨酶交联曲拉酪蛋白的最大交联度为20.12%。研究结果可为曲拉酪蛋白的改性提供参考依据。Kuruts caseins which were particular resources in Gansu as the research object were modified with safe and effective transglutaminase. Optimized modification conditions by single factor test,Plackett-Burman design and Response Surface experiment were taken to optimize the condition of crosslinking. The optimal conditions as follows：mass concentration of casein was 5mg/mL,additive content of transglutaminase was 15U/g. casein, reaction time was 135min,temperature was 47℃ pH was 7,0, In these conditions,the crosslinking degree of kuruts casein was 20.12%. The results could provide reference basis for modifying of kuruts caseins.

关 键 词：曲拉酪蛋白 谷氨酰胺转氨酶 交联 优化 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]