转谷氨酰胺酶改性对明胶耐酶解性的影响  

Effect of Transglutaminase Modified on the Resistance to Enzymatic Hydrolysis of Gelatin

作　　者：朱雨辰[1,2,3] 张单单 王少甲[1,2,3] 袁英髦[1,2,3] 曹雁平[1,2,3] Zhu Yuchen;Zhang Dandan;Wang Shaojia;Yuan Yingmao;Cao Yanping(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology&Business University,Beijing 100048;Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology&Business University,Beijing 100048;Beijing Technology&Business University,Beijing 100048)

机构地区：[1]北京食品营养与人类健康高精尖创新中心,北京工商大学,北京100048 [2]北京市食品添加剂工程技术研究中心,北京工商大学,北京100048 [3]北京工商大学,北京100048

出　　处：《中国食品学报》2020年第5期91-96,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31371722)。

摘　　要：以转谷氨酰胺酶改性明胶的耐酶解性为关注点,通过单因素试验和均匀设计试验研究转谷氨酰胺酶浓度、改性pH值、改性温度和改性时间等因素对改性明胶耐酶解性的影响。通过均匀试验得到的最优改性条件为:转谷氨酰胺酶质量浓度为0.20 g/L,改性pH 6.0,改性温度44℃,改性时间35 min。与未改性明胶相比较,改性明胶的耐酶解能力提高了14.44%。本研究结果表明转谷氨酰胺酶改性可以显著提高明胶的耐酶解能力。In the present study, the enzymatic hydrolysis resistance of gelatin, modified by transglutaminase, was investigated by single factor test and uniform design. Results showed that the enzymatic hydrolysis resistance of modified gelatin was affected by transglutaminase concentration, treatment pH value, treatment temperature, and treatment time.The optimal treatment conditions for the enzymatic hydrolysis resistance of modified gelatin were as follows: transglutaminase concentration 0.20 g/L, treatment pH 6.0, treatment temperature 44 ℃, and treatment time 35 min. The enzymatic hydrolysis resistance of modified gelatin increased 14.44% compared to unmodified gelatin. This study confirmed that the enzymatic hydrolysis resistance of gelatin can be enhanced by transglutaminase modified.

关 键 词：改性明胶 转谷氨酰胺酶 耐酶解性 均匀试验 

分 类 号：TS201.2[轻工技术与工程—食品科学]