糖基化交联酪蛋白乳液凝胶特性  

Properties of emulsion gel stabilized by transglutaminase-induced glycosylated and cross-linked casein

作　　者：宋春丽[1] 陈佳鹏[1] 任健[1] 

机构地区：[1]齐齐哈尔大学农产品加工黑龙江省普通高校重点实验室,黑龙江齐齐哈尔161006

出　　处：《食品与发酵工业》2016年第12期73-75,共3页Food and Fermentation Industries

基　　金：黑龙江省自然科学基金项目(B201421)

摘　　要：采用转谷氨酰胺酶催化酪蛋白与壳寡糖发生交联反应制备糖基化交联酪蛋白。考察了由该蛋白制备的乳液凝胶性质,表征了小变形流变性质(凝胶点及弹性模量,G')、凝胶强度、凝胶的持水性及容重变化。流变分析结果表明:相对于酪蛋白制备的乳液凝胶,糖基化交联酪蛋白制备的乳液凝胶时间缩短,而且G'值增加。凝胶的质构发生了显著变化,凝胶强度显著增加。但是凝胶的持水性和容重没有发生显著变化。糖基化交联修饰对酪蛋白乳液凝胶的形成时间和质构影响较大。A glycosylated and cross-linked casein was obtained by transglutaminase （EC 2.3.2.13） in presence of oligochitosan. The emulsion gel stabilized by the modified caseins were investigated including rheological analysis, gel strength, bulk density and water holding capacity of the gel. Based on the mechanical spectra of the acid-induced gels, the emulsion stabilized by the modified casein showed shorter gelation time, enhanced gel strength than that of the casein. At the same time, there are no significant difference in bulk density and water holding capacity of the e- mulsion gels between casein and the modified product. This study demonstrated transglutaminase-induced modification showed significant impact on gelation time and texture of emulsion gel stabilized by the casein.

关 键 词：酪蛋白 糖基化 乳液凝胶 流变性质 

分 类 号：TS201.7[轻工技术与工程—食品科学]