加工参数对转谷氨酰胺酶促大豆分离蛋白凝胶的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.12 加工参数对转谷氨酰胺酶促大豆分离蛋白凝胶的影响 杨淼，唐传核 （华南理工大学轻工与食品学院，广东广州 510640） 摘要：本文采用动态粘弹性测量技术研究了处理温度，底物蛋白与酶的浓度，热处理及添加盐类等处理参数对微生物转谷氨酰 胺酶(MTGase)诱导形成的大豆分离蛋白(SPI)凝胶的影响。通过测量凝胶的起始时间(tgel)和机械模量(储存模量 G和损耗模量 G)等一 些特性，发现tgel 随着热处理温度的增加(15~60 ℃ )而逐渐减少，而G/G在37 ℃达到最高。在最适温度下，增加蛋白质的浓度(4.0%~8.0%, m/V)或酶的浓度(0.2~0.8 U/mL)，能使凝胶的起始时间逐渐减少，而G或 G则会增加。适度的热预处理能够显著地减少 tgel ，及改善凝 胶的机械模量。然而，盐类(如NaCl 和 CaCl2)的存在能够显著地弱化形成凝胶的机械强度。 关键词：大豆分离蛋白；蛋白凝胶；微生物转谷氨酰胺酶；粘弹性动态测定 文章篇号：1673-9078(2010)12-1299-1304 Influence of Processing Parameters on Transglutaminase-induced Gelation of Soy Protein Isolate YANG Miao, TANG Chuan-he (College of Light Industry Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract: The effects of processing parameters, including incubation temperature, substrate protein and enzyme concentrations, thermal pretreatment and the addition of salts on the microbial transglutaminase (MTGase)-induced gelation of soy protein isolate (SPI) were investigated by dynamic viscoelastic measurements. Some characteristics of the gelation, including on-set time of gelation (tgel) and mechanical moduli (storage modulus, G′ and loss modulus, G″) of formed gels were evaluated. The tgel gradually decreased with increasing incubation temperature in the range from 15 to 60 °C, while highest G′ and G″ of formed gels (at 180 min) were obtained at 37 °C. At this optimal temperature, the tgel progressively decreased, and the G′ and G″ increased, with increasing both protein (4.0~8.0%, m/V) and enzyme (0.2~0.8 U/mL) concentrations. The moderate thermal pre-t