转谷氨酰胺酶改善大豆分离蛋白乳状液冻融稳定性的研究

摘要/Abstract

摘要： 本文采用转谷氨酰胺酶（TGase）改性提高大豆分离蛋白冻融稳定性。以出油率和分层系数为稳定性指标，研究了TGase反应时间、添加量、冻融循环对大豆分离蛋白乳状液冻融稳定性的影响。通过显微结构、热特性分析比较研究了由大豆分离蛋白（SPI）、转谷氨酰胺酶改性大豆分离蛋白（SPI-C）作为乳化剂乳液的冻融稳定性，利用SDS-凝胶电泳分析酶改性对大豆分离蛋白蛋白组成的影响，进而分析与乳液稳定性的关系。实验表明：经过3次冻融循环后SPI-C制备的乳化剂仍保持较好的冻融稳定性，TGase反应时间3h，添加量为1.5%时稳定性较好，微观结构可看出SPI-C乳液处于相对稳定状态。乳液冻融过程中热特性的差异，反映出改性蛋白在冻融过程中乳液结晶及融化的热行为得到了改变。 SDS-凝胶电泳结果表明酶改性使蛋白组成发生了改变，从而影响了大豆蛋白的冻融稳定性。转谷氨酰胺酶改性大豆蛋白具有较好的冻融稳定性，为其在冷冻食品中应用提供了理论依据。

关键词: 转谷氨酰胺酶, 大豆分离蛋白, 乳状液, 冻融稳定性

Abstract: In this paper, transglutaminase (TGase) was used to improve the freeze-thaw stability of soybean protein isolate. The influence of TGase reaction time, enzyme dosage and freeze-thaw cycle on the freeze-thaw stability of soybean protein isolate emulsion was reviewed based on the oiling off and creaming index. Based on the microstructure, thermal characteristics, the freeze-thaw stability of soybean protein isolated (SPI) and transglutaminase modified soybean protein isolate (SPI - C) as emulsifier emulsion was compared, using SDS-PAGE analysis, the influence of enzymatic modification on soybean protein isolated was studied, futher the relationship between enzymatic modification and stability of the emulsion was concluded. The experiments show that: after 3 times of freeze-thaw cycle, SPI - C emulsifier still maintained a relatively good stability, under 3h crosslinking time, enzyme dosage of 1.5%, the staility of emulsion was better, the microstructure of SPI - C emulsion in a relatively stable state, the thermal characteristics of the emulsion in the process of freezing and thawing, refelects emulsion crystallization and melting heat behavior changed for the modification of protein in the process of freezing and thawing. By SDS-PAGE, Enzymatic modification changed the composition of protein, which affected the freeze-thaw stability of soybean protein. The modified soybean protein of transglutaminase had better freeze-thaw stability and provides theoretical basis for its application in frozen food.

Key words: transglutaminase, soy protein isolate, emulsion, freeze thaw stability

中图分类号:

TS214.2

于国萍岳崇慧陈媛刘鹏刘艳秋董良伟. 转谷氨酰胺酶改善大豆分离蛋白乳状液冻融稳定性的研究[J]. 食品科学, 0, (): 0-0.

YU Guo-ping. Freeze-thaw Stability of Soybean Protein Isolate Emulsion Modified by Transglutaminase[J]. FOOD SCIENCE, 0, (): 0-0.

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