超声处理对谷氨酰胺转氨酶诱导的大豆分离蛋白凝胶冻融稳定性的影响

doi:10.7506/spkx1002-6630-20190710-145

食品科学 ›› 2020, Vol. 41 ›› Issue (13): 76-82.doi: 10.7506/spkx1002-6630-20190710-145

超声处理对谷氨酰胺转氨酶诱导的大豆分离蛋白凝胶冻融稳定性的影响

刘竞男，张智慧，王琳，王玉莹，张安琪，王喜波，徐宁

（东北农业大学食品学院，黑龙江哈尔滨 150030）

出版日期:2020-07-15 发布日期:2020-07-29
基金资助:
“十三五”国家重点研发计划重点专项（2018YFD0400600）

Effect of Ultrasound on Freeze-Thaw Stability of Soy Protein Isolate Gel Induced by Glutamine Transaminase

LIU Jingnan, ZHANG Zhihui, WANG Lin, WANG Yuying, ZHANG Anqi, WANG Xibo, XU Ning

(School of Food Science, Northeast Agricultural University, Harbin 150030, China)

Online:2020-07-15 Published:2020-07-29

摘要/Abstract

摘要： 目的：研究超声处理对谷氨酰胺转氨酶（glutamine transaminase，TG）诱导的大豆分离蛋白凝胶冻融稳定性的影响。方法：采用粒径、表面疏水性分析以及内源性荧光光谱和傅里叶变换红外光谱等分析大豆分离蛋白结构，同时研究了冻融循环过程中TG诱导大豆分离蛋白凝胶的持水性、质构、微观结构及可溶性蛋白含量变化。结果：未经超声处理的TG诱导大豆分离蛋白凝胶，随着冻融次数增加，凝胶持水性和可溶蛋白含量呈降低趋势，凝胶硬度和弹性呈增大趋势，凝胶微观结构呈明显的蜂窝状，说明凝胶品质发生劣变；经过超声处理的TG诱导大豆分离蛋白凝胶与未经超声处理凝胶相比，持水性、硬度和弹性都显著增加，且凝胶微观结构更加均匀致密，经冻融循环后，其凝胶持水性、硬度、弹性和可溶性蛋白含量变化幅度显著小于未经超声处理凝胶，5 次冻融循环后，当超声时间为40 min时，TG诱导大豆分离蛋白凝胶的持水性和可溶性蛋白含量较0 次冻融循环时分别降低了38.59%和3.65%，硬度和弹性分别增加了510.23 g和0.07 mm。说明超声处理是提高TG诱导的大豆分离蛋白凝胶冻融稳定性的有效方法。

关键词: 大豆分离蛋白, 超声处理, 谷氨酰胺转氨酶, 凝胶, 冻融稳定性

Abstract: The effect of ultrasound on the freeze-thaw stability of soy protein isolate (SPI) gel induced by transglutaminase (TG) was explored. Changes in the water-holding capacity (WHC), texture, microstructure and soluble protein content of SPI gel during freeze-thaw cycles were analyzed. The structure of SPI was measured by particle size, surface hydrophobicity, endogenous fluorescence spectroscopy and Fourier transform infrared spectroscopy. The results showed that as the number of freeze-thaw cycles increased, the WHC and soluble protein content of SPI gel without ultrasound treatment decreased, while the gel hardness and elasticity increased, and a honeycomb-like microstructure appeared. These changes indicated that the quality of the gel was deteriorated. Ultrasonic treatment could increase water retention, hardness and elasticity of SPI gel, and make the gel microstructure more uniform and dense. After freeze-thaw cycles, the changes in WHC, hardness, elasticity and soluble protein content of ultrasonic-treated SPI gel were significantly smaller than those of native SPI gel, indicating that ultrasonic treatment could improve the freeze-thaw stability of the gel. After 5 freeze-thaw cycles, the WHC and soluble protein content of SPI gel ultrasonicated for 40 min decreased by 38.59% and 3.65%, respectively, and the hardness and elasticity increased by 510.23 g and 0.07 mm, respectively as compared to those without freeze-thaw treatment. Accordingly, ultrasonic treatment is an effective way to enhance the freeze-thaw stability of TG-induced SPI gel.

Key words: soy protein isolate, ultrasound, glutamine transaminase, gel, freeze-thaw stability

中图分类号:

TS214.2

刘竞男, 张智慧, 王琳, 王玉莹, 张安琪, 王喜波, 徐宁. 超声处理对谷氨酰胺转氨酶诱导的大豆分离蛋白凝胶冻融稳定性的影响[J]. 食品科学, 2020, 41(13): 76-82.

LIU Jingnan, ZHANG Zhihui, WANG Lin, WANG Yuying, ZHANG Anqi, WANG Xibo, XU Ning. Effect of Ultrasound on Freeze-Thaw Stability of Soy Protein Isolate Gel Induced by Glutamine Transaminase[J]. FOOD SCIENCE, 2020, 41(13): 76-82.

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超声处理对谷氨酰胺转氨酶诱导的大豆分离蛋白凝胶冻融稳定性的影响

Effect of Ultrasound on Freeze-Thaw Stability of Soy Protein Isolate Gel Induced by Glutamine Transaminase

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