摘要
采用谷氨酰胺转移酶对花生蛋白进行改性制备花生蛋白膜以提高膜的性能,研究了谷氨酰胺转移酶对花生蛋白膜性能、微观结构、差示扫描热量以及红外光谱的影响。与对照相比,改性花生蛋白膜的拉伸强度、断裂伸长率和阻氧性分别提高了91.69%、53.69%和4.97%;水溶性和水蒸气透过率分别降低了15.12%和了32.85%。改性后,花生蛋白膜的内部孔洞变小,结构更加致密,但热稳定性下降。研究同时表明,谷氨酰胺转移酶主要作用于花生蛋白分子中的羟基及胺基,通过交联作用形成了酰胺基团,并改变了花生蛋白分子原有的二级结构。
Peanut protein isolate films were prepared in the presence of transglutaminase in order to improve the properties. The influences of transglutaminase on film properties, microstructure, differential scanning calorimetry and infrared spectrum of films were investigated. The results showed that compared with the control, the tensile strength, elongation at break and resistance of oxygen of the transglutaminase treated film increased by 91. 69% , 53.69% and 4.97% , and water vapor permeability and solubility were decreased by 15.12% and 32.85% , respectively. After the treatment with transglutaminase, the inner holes of films were smaller, the structure became compact, but mean- while, the thermostability of the films was decreased. The study also indicated that TGase catalyzed hydroxyl and ami- dogen in PPI to form amide groups, and also changed the original secondary structure of peanut protein molecules.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第12期35-38,共4页
Food and Fermentation Industries
基金
国家科技支撑计划项目(No.2012BAD36B06-6)
关键词
谷氨酰胺转移酶
花生蛋白膜
改性
DSC
红外
transglutaminase, peanut protein isolates film, modified, DSC, infrared spectra
