响应面优化转谷氨酰胺酶改善大豆分离蛋白酶解液乳化稳定性的研究  

Optimization of transglutaminase improve the emulsion stability of soy protein isolate hydrolysates by response surface methodology

作　　者：关天琪 刘颖[1] 窦博鑫[1] 王秋[1] 张璐[1] 王胜威[2] Tatyana K.Kaleni 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076 [2]贵州大学酿酒与食品工程学院,贵州贵阳550025 [3]俄罗斯远东联邦大学生物医学学院,俄罗斯海参崴690091

出　　处：《食品工业科技》2015年第10期192-197,209,共7页Science and Technology of Food Industry

基　　金：哈尔滨商业大学研究生创新项目(YJSCX2013-235HSD);中俄合作项目(13-06-0610-m_a)

摘　　要：实验以大豆分离蛋白为原料,利用碱性蛋白酶对其进行酶解,采用截留分子量为20ku与6ku的中空纤维膜组件对大豆分离蛋白酶解液进行超滤,然后利用转谷氨酰胺酶分别对分子量〉20ku、6~20ku以及〈6ku的大豆分离蛋白酶解液进行交联。经比较得到：分子量〉20ku的大豆分离蛋白酶解液的乳化稳定性上升最为明显,为16.1。采用响应面实验设计,以分子量〉20ku的大豆分离蛋白酶解液为研究对象,以反应时间、反应温度、酶添加量及p H为实验因素,乳化稳定性为响应值,获得最佳交联条件为：反应时间1.2h、酶添加量20.6U/g、p H=7.5、反应温度40℃,在此条件下,其乳化性为0.696,较改性前略有降低,但其乳化稳定性为16.25,较改性前提高了33.20%。The experiment took soy protein isolate as the raw material, used alkaline protease to hydrolysis them. The separation and purification of soy protein isolate hydrolysates was done by hollow fiber ultrafiltration,which the polymer molecular weight were 20ku,6ku respectively. Then cross-linking the different molecular weight ranges〉20ku,6N20ku and 〈6ku soy protein isolate hydrolysates with transglutaminase respectively. The results showed that after transglutaminase crosslinked,the emulsion stability of the molecular weight range〉20ku soy protein isolate hydrolysates was the best,increased to 16.1. On the basis of the single factor experiment, response surface methodology was used to optimize the technical parameters. The molecular weight〉20ku soy protein isolate hydrolysates as the research object and the optimal parameters were as follows：enzymolysis time 1.2h,enzyme added 20.6U/g,pH7.5,temperature 40℃. Under these conditions the emulsification of soy protein isolate hydrolysates was 0.696,compared to unmodified soy protein isolate decrease slightly. The emulsifying stability of soy protein isolate hydrolysates increased to 16.25,compared to unmodified soy protein isolate increase 33.20%.

关 键 词：大豆分离蛋白酶解液 转谷氨酰胺酶 乳化稳定性 响应面法 

分 类 号：TS201.2[轻工技术与工程—食品科学]