谷氨酰胺转氨酶预交联改善CaSO_(4)诱导大豆分离蛋白凝胶性的研究  

Improvement of CaSO_(4)-Induced Gelation Properties of Soybean Protein Isolate by Pre-crosslinking with Transglutaminase

作　　者：王宇琦 罗凯云 王旭峰 WANG Yuqi;LUO Kaiyun;WANG Xufeng(School of Food Science and Bioengineering,Changsha University of Science and Technology,Changsha 410114,China;College of Biological Science and Engineering,Fuzhou University,Fuzhou 350108,China;College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]长沙理工大学食品与生物工程学院,湖南长沙410114 [2]福州大学生物科学与工程学院,福建福州350108 [3]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《食品工业科技》2023年第9期119-126,共8页Science and Technology of Food Industry

基　　金：国家自然科学基金(32101986);福建省自然科学基金(2020J05128)。

摘　　要：酶法改性能够有效提升大豆蛋白的凝胶性。为了探讨谷氨酰胺转氨酶(transglutaminase,TGase)预交联对盐诱导大豆分离蛋白凝胶性的影响,通过控制酶浓度、预交联时间制备不同预交联程度的大豆分离蛋白(soy protein isolate,SPI)溶液,并研究其在CaSO_(4)作用下的成胶性能。结果显示,与未经TGase处理的SPI相比,TGase适度预交联能够显著提升SPI的凝胶品质。经3~5 U/g TGase预交联20 min或3 U/g TGase预交联20~30 min后,SPI凝胶性得到了不同程度的提升,其中弹性模量、屈服应力、屈服应变、持水率最大分别提高了124.5%、269.0%、135.0%及53.0%。然而,过度预交联产生过大的蛋白聚集体,导致最终形成的凝胶结构粗糙、多孔,凝胶强度、持水力等均显著下降(P<0.05)。由此可见,合理利用TGase对蛋白进行预交联处理能够改善SPI凝胶制品品质,对于TGase在食品工业中的应用及传统豆制品质构改良具有重要的指导意义。Enzymatic modification can effectively improve the gel property of soybean protein.In order to study the effect of transglutaminase(TGase)pre-crosslinking on the properties of salt induced soy protein isolate(SPI)gel,SPI dispersions with different crosslinking degree were prepared by controlling the enzyme concentration and the pre-crosslinking time,and their gelation properties under the action of CaSO_(4)were studied.The results showed that compared with SPI without TGase treatment,appropriate pre-crosslinking of protein could significantly improve the quality of SPI gels.After 3~5 U/g TGase crosslinking for 20 min or 3 U/g TGase crosslinking for 20~30 min,the properties of SPI gel were improved to different degrees,among which the elastic modulus,yield stress,yield strain and water holding capacity were increased by 124.6%,269.0%,135.0%and 53.0%,respectively.However,excessive crosslinking produced protein aggregates with too large size,resulting in coarse and porous gel structure and significantly decreased(P<0.05)in gel strength and water holding capacity.It can be seen that proper utilization of TGase can improve the quality of SPI gel products,which has important guiding significance for the application of TGase in food industry and the improvement of texture of traditional soybean products.

关 键 词：大豆分离蛋白 谷氨酰胺转氨酶 预交联 凝胶性 

分 类 号：TS201.1[轻工技术与工程—食品科学]