谷氨酰胺转氨酶改性花生蛋白质研究  

Modification of Peanut Protein by Transglutaminase

作　　者：芦鑫 高锦鸿 曹宇锋 张丽霞 黄纪念 LU Xin;GAO Jinhong;CAO Yufeng;ZHANG Lixia;HUANG Jinian(Research Center of Agricultural and Sideline Products Processing,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China;Henan Engineering Research Centre of Bioactive Substances in Agricultural Products,Zhengzhou 450002,China;College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)

机构地区：[1]河南省农业科学院农副产品加工研究中心,河南郑州450002 [2]河南省农产品生物活性物质工程技术研究中心,河南郑州450002 [3]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《河南农业科学》2018年第8期142-148,共7页Journal of Henan Agricultural Sciences

基　　金：河南省科技开放合作项目(152106000053)

摘　　要：为推动谷氨酰胺转氨酶改性花生蛋白质的研究与应用,以改性蛋白质产率与持水能力为评价指标,采用响应面分析法优化花生蛋白质改性条件,并分析改性因素对改性效果的影响。随后,通过电子显微镜、红外光谱、变性电泳、质构分析等研究了改性对花生蛋白质结构组成与功能特性的影响。结果表明:加酶量和pH值显著影响改性蛋白质产率和持水能力。谷氨酰胺转氨酶改性花生蛋白质的最佳工艺为:以加酶量144.20 U/g添加到pH值8.15的70 g/L花生蛋白质溶液中,45℃反应46 min,在此条件下,改性花生蛋白质产率为(83.17±0.38)%、持水能力为(45.63±0.24)%。电子显微镜结果显示,改性增加了花生蛋白质颗粒的尺寸与表面粗糙程度,造成花生蛋白质二级结构发生变化,其中β-转角下降,而β-逆折叠从16.25%上升到22.90%。由于花生蛋白质分子内、分子间形成共价交联,产生分子质量大于70 ku的蛋白质亚基。通过改性的花生蛋白质功能特性有所改善,其中改性花生蛋白质的凝胶硬度、吸水性、吸油性分别是未改性花生蛋白质的3.94、1.41、1.30倍。上述结果表明,谷氨酰胺转氨酶改性花生蛋白质是可行的,且改性后的花生蛋白质功能性质发生变化,拓展了花生蛋白质的应用范围。To promote the research and application of transglutaminase-induced peanut protein,response surface methodology was employed to analyze the effects of factors on transglutaminase-induced modification and optimize the modification condition using the yield rate of modified protein and water holding capacity as the evaluating indexes.Subsequently,using electronic microscope,infrared spectra,denatured gel electrophoresis,texture analysis,etc the effect of modification by transglutaminase on structure,composition and function properties of peanut protein was studied.Results showed that enzyme dosage and pH were significant factors of transglutaminase-induced modification.The optimal conditions were 144.20 U/g enzyme dosage,70 g/L peanut protein,pH 8.15,reaction temperature at 45℃and reaction time of 46 min,and the yield and water-holding capacity of the modified protein reached(83.17±0.38)%and(45.63±0.24)%respectively under these conditions.Electronic microscope displayed that modification by transglutaminase enlarged the size of peanut protein particle and enhanced the coarseness degree of particle surface.Modification changed the composition of secondary structure with the proportion ofβ-turn reduced,while antiβ-parallel increased from 16.25%to 22.90%.Protein subunit whose molecular weight was more than 70 ku was generated because of formation of covalent crosslinking between intermolecular and internal molecular.The functional property of peanut protein was improved by transglutaminase-induced modification,the hardness of gelation,water and oil absorption of modificated protein was 3.94,1.41 and 1.30 times that of native peanut protein.Taken together,it was feasible to modify peanut protein by transglutaminase,and the functional properties of modificated peanut protein was different from the native one expanding the application range of peanut protein.

关 键 词：氨酰胺转氨酶 花生蛋白质 持水能力 二级结构 凝胶强度 亚基组成 改性蛋白质 

分 类 号：S565.2[农业科学—作物学]