谷氨酰胺转氨酶交联对牦牛乳曲拉酪蛋白功能性质的影响  

Effect of transglutaminase cross-linking on the functional properties of kurut casein from yak milk

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》2014年第8期176-179,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(30960260)

摘　　要：以曲拉和荷斯坦牛乳酪蛋白为原料,利用安全、高效的谷氨酰胺转氨酶对其进行交联修饰,研究谷氨酰胺转氨酶对酪蛋白功能性质的影响,测定交联前后样品的持水性、持油性、热稳定性、黏度、起泡性。结果表明,牦牛乳曲拉酪蛋白和荷斯坦牛乳酪蛋白经过谷氨酰胺转氨酶交联后,两种酪蛋白的交联度分别可达到20.04%(p<0.05)和25.15%(p<0.05),曲拉酪蛋白的持水性、热稳定性、黏度和泡沫稳定性显著增加(p<0.05),荷斯坦酪蛋白的黏度和热稳定性显著增加(p<0.05),其余性质均无显著差异。研究结果能为酶法改性酪蛋白的工业化生产提供理论依据。Kurut caseins and cow caseins as the research object were modified with safe and effective transglutaminase. Effcet of transglutaminase cross- linking on the functional properties of casein were investigated. Water-holding capacity,fat-binding capacity,heat stability,viscosity and foaming properties were measured in this study. The results showed that the free amino groups of kurut caseins and cow caseins respectively decrease by 20.04%（p0.05） and 25.15%（p0.05） after transglutaminase cross-linking. Waterholding capacity,heat stability,viscosity and foam stability of kurut caseins significantly increased（p0.05）.Viscosity and heat stability of cow caseins significantly increased（p 0.05）. The other properties was no obvious different. The results provided theoretical basis for industrial production of enzymatic modification with casein.

关 键 词：谷氨酰胺转氨酶 酪蛋白 交联 功能性质 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]