谷氨酰胺转氨酶改善内酯豆腐凝胶强度的作用机理  

Effect of transglutaminase on rupture strength of GDL Tofu and its mechanism

作　　者：杨海鹏 华欲飞[1] 陈业明[1] 张彩猛[1] 孔祥珍[1] YANG Hai-peng;HUA Yu-fei＊;CHEN Ye-ming;ZHANG Cai-meng;KONG Xiang-zhen(Food Science College, Jiangnan University, Wuxi 214122, China)

机构地区：[1]江南大学食品学院,江苏无锡214222

出　　处：《食品与发酵工业》2018年第4期8-12,21,共6页Food and Fermentation Industries

基　　金：国家高技术研究发展计划(863计划)(2013AA102204)

摘　　要：研究葡萄糖酸-δ-内酯(glucon-δ-lactone,GDL)添加量、保温温度、保温时间等因素对谷氨酰胺转氨酶(Transglutaminase,TGase)作用下内酯豆腐凝胶强度的影响,并探讨了TGase对蛋白的作用机制。结果显示,适量TGase可明显改善内酯豆腐的凝胶强度,最佳工艺参数为:0.3%GDL,0.05%TGase,时间3 h,温度50℃。凝胶电泳(sodium dodecyl fulfate-polyacrylamide gel electrophoresis,SDS-PAGE)显示,7S中的α’、α亚基及11S中的A3肽链与TGase的作用关系最密切,其次是7S中β、γ亚基及11S中的A肽链。The effect of Transglutaminase（TGase）on rupture strength of lactone tofu was studied by changing the content of Glucon-Delta-Lactone（GDL）,the incubation temperature and the holding time,and the action mechanism was also discussed. The results showed that appropriate amount of TGase could obviously improve the gel strength of lactone Tofu. The optimum parameters were as follows： 0. 3% GDL,0. 05% TGase,3 h holding time and50 ℃ holding temperature. The results of SDS-PAGE showed that the α＇ and α subunits in 7 S and the A3 peptide in11 S were most closely related to TGase,followed by the β and γ subunits in 7 S and the A peptide in 11 S.

关 键 词：谷氨酰胺转氨酶 内酯豆腐 凝胶强度 蛋白质组分 

分 类 号：TS201.25[轻工技术与工程—食品科学] TS214.2[轻工技术与工程—食品科学与工程]