大豆蛋白-壳寡糖聚合物的酶促合成及凝胶性质  

Enzymatic preparation of soybean protein-oligochitosan polymer and its gel properties

作　　者：王丹[1] 姜淑娟[1] 妥彦峰[1] 钱方[1] 牟光庆[1,2] WANG Dan JIANG Shujuan TUO Yanfeng QIAN Fang MU Guangqing(School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin 150030, China)

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]东北农业大学食品安全与营养协同创新中心,黑龙江哈尔滨150030

出　　处：《大连工业大学学报》2016年第6期391-394,共4页Journal of Dalian Polytechnic University

基　　金：国家自然科学基金资助项目(31501513);国家"十二五"科技支撑计划项目(2013BAD18B04);辽宁省科学计划项目(2013229027)

摘　　要：采用转谷氨酰胺酶促反应合成大豆蛋白-壳寡糖聚合物,并对大豆蛋白-壳寡糖聚合物进行凝胶性质与微观结构分析。结果表明,酶促反应最适条件为:反应温度37℃,酶添加量10U/g,糖与蛋白质量比0.8,蛋白质量浓度6mg/mL,反应时间3h。在此条件下,酶促合成聚合物的接枝率为57.49%;制备聚合物的热致凝胶硬度、弹性与蛋白凝胶基本相同,但其酸化凝胶的硬度、弹性、保水性明显高于大豆蛋白酸凝胶。Transglutaminase（TGase）was used to prepare soybean protein-oligosaccharide polymer,and its gel properties were studied.The result showed that the optimum reaction condition was protein concentration of 6mg/mL,oligochitosan and protein in the mass ratio of 0.8,TGase addition of 10U/g at 37 ℃ in 3h.Under the condition,the graft degree of protein-oligochitosan polymer could reach to 57.49%.The polymers had little change in the hardness and elasticity of heat-induced gel compared with unmodified protein;but the hardness,elasticity and water holding capacity of its acidified gel were significantly higher than that of soybean protein.

关 键 词：大豆蛋白 壳寡糖 聚合物 凝胶性质 

分 类 号：TS201.7[轻工技术与工程—食品科学]