糖基化交联反应对酪蛋白胶凝和乳化性质的影响  

Effects of glycation cross-linking reaction on gelling and emulsifying properties of 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：《中国油脂》2017年第2期98-101,共4页China Oils and Fats

基　　金：黑龙江省自然科学基金项目(B201421)

摘　　要：利用转谷氨酰胺酶催化酪蛋白与壳寡糖发生糖基化交联反应,控制反应时间(1、2 h和4 h)制备3种糖基化交联蛋白质(修饰酪蛋白),分析糖基化交联反应对酪蛋白胶凝和乳化性质的影响。结果表明:修饰酪蛋白的凝胶时间显著缩短(约50%);凝胶的持水能力为99%(800 r/min条件下离心10 min),较高;凝胶的微观结构发生了显著的变化,而且随着反应时间的延长,凝胶的空间网络结构更加规则;糖基化交联反应对酪蛋白的乳化活性及乳化稳定性影响较大。Transglutaminase was used to catalyze glycation cross - linking reaction of casein and oligochi- tosan. Three kinds of glycation cross - linked proteins （ modified casein） were prepared by controlling re- action time of 1, 2, 4 h. The effects of glycation cross - linking reaction on gelling and emulsifying prop- erties of casein were analyzed. The results showed that the gelation time of the modified casein nearly re- duced by 50%. The water holding capacity （ centrifugation at 800 r/min for 10 min） of the gel was high- er, reaching 99%. The microstructure of the gel changed significantly, and the spatial network structure of the gel was more regular with the reaction time prolonging. The effects of glycation cross - linking reac- tion on the emulsifying activity and emulsion stability were great.

关 键 词：酪蛋白 糖基化 胶凝性质 乳化性质 转谷氨酰胺酶 

分 类 号：TS201.21[轻工技术与工程—食品科学]