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

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。

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,reaction 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 indicated 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 compared 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.