摘要
研究谷氨酰胺转氨酶(transglutaminase,TG)对大豆和小麦混合蛋白凝胶特性的影响,通过游离巯基含量、表面疏水性、热特性、二级结构和微观结构等测定对混合蛋白凝胶的构象进行了表征。结果显示,当大豆蛋白比例低于45%时,随着大豆蛋白所占比例的增加,凝胶强度显著增强。TG交联混合蛋白凝胶后,其游离巯基减少,热稳定性增强,表面疏水性降低。与TG催化小麦蛋白相比,大豆蛋白添加量为45%的混合蛋白凝胶强度提高了62.74%,β-折叠含量增加了5.701%,游离巯基含量减少了47.48%。
The effect of transglutaminase（TGase） on gel properties of mixed wheat protein and soybean protein were investigated. In addition, the conformation of mixed protein gels was studied by analyzing surface hydrophobicity, free sulfhydryl content, thermal properties, secondary structure and microstructure. Results showed that, the gel strength significantly increased with increased proportion of soybean protein up to 45%. When TGase crosslinked with mixed protein gels, the thermal stability increased, while the free sulfhydryl content and surface hydrophobicity decreased. Compared with TGase-treated wheat protein, the gel strength and β-sheet content of the mixed protein gel containing 45% soybean protein increased by 62.74% and 5.701%, respectively; however, the free sulfhydryl content decreased by 47.48%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第21期48-52,共5页
Food Science
基金
国家高技术研究发展计划(863计划)项目(2013AA102201)
安徽省科技攻关项目(1301031031)
