超声处理对转谷氨酰胺酶交联乳清分离蛋白的结构特性和凝胶保水性的影响  

Effect of Ultrasound Treatment on Structural Properties and Gel Water Holding Capacity of Transglutaminase-Catalyzed Whey Protein Isolate

作　　者：孙佳 王春燕 皮若冰 李桐 刘飞[1] 姜瞻梅[1] SUN Jia;WANG Chun-yan;PI Ruo-bing;LI Tong;LIU Fei;JIANG Zhan-mei(Key Laboratory of Dairy Science,Ministry of Education,College of Food Science and Technology,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院乳品科学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《食品工业科技》2019年第1期77-81,共5页Science and Technology of Food Industry

基　　金：大学生创新基金项目SIPT(201810224301);黑龙江省自然科学基金(C2017029)

摘　　要：本文研究了超声处理(20 k Hz,400 W,0、10、20、30、40 min)对转谷氨酰胺酶(TGase)交联乳清分离蛋白(WPI)的分子量分布、粒径分布、荧光强度、表面疏水性和凝胶保水性的影响。结果表明,TGase交联WPI后生成了分子量约为120 k Da的大分子聚合物,且聚合物的量随着超声处理时间的增加而逐渐增加; TGase交联WPI后的荧光强度高于未交联的WPI,且荧光强度随着超声处理时间的增加而增大; TGase交联后WPI的表面疏水性增大,且随着超声处理时间的延长,表面疏水性逐渐升高。此外,WPI的粒径随着超声处理而减小,但TGase交联后WPI的粒径明显高于未交联的WPI。TGase交联后WPI的凝胶保水性呈上升趋势,并且随着超声时间的延长而逐渐升高。因此,TGase交联WPI可以改变WPI的结构,增强其凝胶保水性。The effect of ultrasound treatment (20kHz,400W,0,10,20,30,40min)on the molecular weight distribution, particle size distribution ,fluorescence intensity,surface hydrophobicity and water holding capacity (WHC)of TGase-catalyzed WPI were studied.SDS-PAGE indicated that the formation of high molecular aggregates (with a molecular weight about 120kDa)after the reaction of TGase cross-linking,and the amount of aggregates increased with the increase of ultrasound time.The results of fluorescence spectroscopy and surface hydrophobicity analysis showed that TGase-catalyzed WPI had higher fluorescence intensity and surface hydrophobicity than WPI,which increased with the ultrasound time increasing.Besides,the particle size of TGase-catalyzed WPI was significantly higher than that of WPI.In addition,the water holding capacity of WPI increased after TGase cross-linking,which also increased with the increase of ultrasound time.Therefore,TGase-catalyzed cross -linking of WPI could change WPI structure,and enhance its gel water holding capacity.

关 键 词：乳清分离蛋白 转谷氨酰胺酶交联 超声处理 结构特性 凝胶保水性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]