谷氨酰胺转氨酶介导的荞麦蛋白-花生蛋白交联及其功能特性研究
Buckwheat Protein-Peanut Protein Cross-Linking Induced by Transglutaminase and its Functional Properties
陈方圆 1金建 1蓝许诺1
作者信息
- 1. 西南科技大学生命科学与工程学院,绵阳 621010
- 折叠
摘要
以谷氨酰胺转氨酶(TGase)为交联酶制剂,对荞麦蛋白与花生蛋白进行交联,通过单因素实验对2种蛋白的比例、总蛋白质质量浓度、TG酶添加量、交联温度、交联时间和pH进行了参数优化,并研究了最佳交联工艺条件下制备得到的交联产物的功能特性.结果表明,荞麦蛋白与花生蛋白的质量比1∶1、总蛋白质量浓度4 g/100 mL、酶质量分数1.25％、反应温度40℃、反应时间120 min、pH 8.0时的交联反应效果最佳,交联度为63.1％.功能特性测定结果表明,与未交联的蛋白质相比,交联后的蛋白质的持水性、持油性和乳化稳定性有所提高,但乳化性、起泡性和起泡稳定性降低;在pH 3～12范围,交联蛋白质的溶解度逐渐升高,尤其在pI 4.0处,溶解度提高最为显著.
Abstract
The transglutaminase(TGase)was used to induce the cross-linking between buckwheat protein and peanut protein.Firstly,the parameters of the ratio of the two proteins,total protein concentration,TGase dosage,re-action temperature,cross-linking time and pH were optimized through a single-factor test.Secondly,the cross-linking product was prepared under the optimum conditions and its functional properties were studied.The results in-dicated that the optimum cross-linking conditions for the crosslinking between buckwheat protein and peanut protein was mass ratio of 1∶1,total protein concentration of 4 g/100 mL,the enzyme dosage of 1.25％,reaction temperature of 40 ℃,reaction time of 120 min and pH 8.0,under which the degree of cross-linking was 63.1％.The results of functional properties indicated that the water holding capacity,oil holding capacity and emulsification stability of the cross-linked proteins were improved.However,the emulsification,foaming and foaming stability were reduced com-pared with those of the uncross-linked proteins;the solubility of the cross-linked proteins gradually increased from pH 3 to 12,especially at pI 4.0,where the solubility increased most significantly;when compared with the uncross-linked protein.
关键词
谷氨酰胺转氨酶/蛋白质交联/功能特性/荞麦蛋白/花生蛋白Key words
glutamine transaminase/protein cross-linking/functional properties/buckwheat protein/peanut pro-tein引用本文复制引用
基金项目
国家自然科学基金项目(32001642)
农业农村部杂粮加工重点实验室开放基金项目(2018CC14)
出版年
2024
NETL
NSTL
万方数据