理化预处理协同MTGase交联处理对大豆7S球蛋白功能特性及结构的影响  

Effects of Physicochemical Pretreatment and MTGase Crosslinking on Functional Properties and Structure of 7S Globulin in Soybean

作　　者：范丽丽 窦博鑫[1] 徐晨冉 芦志凤 梁佳文 刘颖[1] FAN Lili;DOU Boxin;XU Chenran;LU Zhifeng;LIANG Jiawen;LIU Ying(Key Laboratory of Food Science and Engineering,College of Food Engineering,Harbin University of Commerce,Harbin,Heilongjiang 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院黑龙江省食品科学与工程重点实验室

出　　处：《农产品加工》2020年第3期22-28,共7页Farm Products Processing

基　　金：黑龙江省自然科学基金面上项目（C2018036）;2018年度哈尔滨商业大学校级科研项目（18XN074）

摘　　要：研究亚硫酸钠(Na2SO3)、超声波对大豆7S球蛋白进行理化预处理协同微生物转谷氨酰胺酶(MTGase)交联处理后的持油性、乳化性及乳化稳定性、游离巯基含量、平均粒径的变化。结果表明,Na2SO3质量浓度950 mg/L,处理时间40 min时,持油性达到最大,最大值为8.94 g/g;Na2SO3质量浓度700 mg/L,处理时间30 min时,乳化性达到最大(87.60 m^2/g),乳化稳定性达到最大(153.42 min);超声功率180 W,超声时间60 min时,游离巯基含量达到最大值,为51.96μmol/g;超声功率180 W,超声时间100 min时,平均粒径达到最大值,为129.8 nm。Mainly to investigate the oil retention,emulsifying and emulsifying stability,free sulfhydryl content,average particle size,etc.of sodium sulfite(Na2SO3)and ultrasonic physicochemical pretreatment of soybean 7S globulin and microbial transglutaminase(MTGase)cross-linking treatment.Variety.The results showed that when the dosage of Na2SO3 was 950 mg/L and the treatment time was 40 min,the oil holding capacity reached the maximum,the maximum value was 8.94 g/g;when the addition amount of Na2SO3 was 700 mg/L,the emulsification reached the maximum when the treatment time was 30 min.87.60 m^2/g,the emulsion stability reached the maximum,the maximum value was 153.42 min;the ultrasonic power was 180 W,the ultrasonic time was 60 min,the free sulfhydryl content reached the maximum value,which was 51.96μmol/g;the ultrasonic power was 180 W,and the ultrasonic time was 100 min.The average particle size reached a maximum of 129.8 nm.

关 键 词：Na2SO3 超声波 持油性 乳化及乳化稳定性 游离巯基 平均粒径 

分 类 号：TS201.21[轻工技术与工程—食品科学]