谷氨酰胺转氨酶改性菜籽蛋白凝胶特性的研究.pdf

10 2010, Vol. 31, No. 18 食品科学※工艺技术
谷氨酰胺转氨酶改性菜籽蛋白凝胶特性的研究
袁建 1,鞠兴荣 1,何荣 2,王立峰 1,2,朱小虎 1
(,江苏省粮油品质控制及深加工技术实验室,江苏南京 210003;
,江苏无锡 214122)
摘要:为改善菜籽蛋白质的凝胶特性,采用谷氨酰胺转氨酶(TG)以单因素试验和正交试验研究影响菜籽分离蛋白
(RPI)凝胶特性的主要因素—— TG 质量浓度、pH 值、反应温度和反应时间。结果表明:反应温度和 pH 值对菜
籽分离蛋白凝胶性的影响显著,同时得到谷氨酰胺转氨酶改性菜籽蛋白凝胶特性的最佳工艺条件,RPI 质量浓度
、加酶量 50U/g RPI、、反应温度 40℃、反应时间 20min。
关键词:菜籽分离蛋白;谷氨酰胺转氨酶;凝胶性
Gel Property of Transglutaminase-modified Rapeseed Protein
YUAN Jian1,JU Xing-rong1,HE Rong2,WANG Li-feng1,2,ZHU Xiao-hu1
(1. Jiangsu Provincial Laboratory of Quality Control and Further Professing of Food and Oil, College of Food Science and Engineering,
Nanjing University of Finance and Economics, Nanjing 210003, China;2. School of Food Science and Technology, Jiangnan
University, Wuxi 214122, China)
Abstract :Enzymatic modification with transglutaminase (TG) was used to improve gel property of protein. The effects of
TG amount, pH, reaction temperature and reaction time were explored on the basis of single factor experiments and orthogonal
experiments. Results indicated that pH and reaction temperature exhibited a significant effect on gel strength on of rapeseed protein
isolate (RPI). The optimal conditions for modifying gel property of RPI with TG were protein concentration of g/10 mL,
TG addition amount of 50 U/g, pH , reaction temperatur