利用氮气和谷氨酰胺转胺酶对大豆分离蛋白复合改性的研究

Mechanism of Soybean Protein Isolation by Nitrogen and Transglutaminase

利用氮气和微生物谷氨酰胺转胺酶(MTG)对大豆分离蛋白(SPI)进行了复合改性。复合改性SPI的吸水性、保水性和吸油性分别比对照提高121%、222%和156%,溶解性比对照降低35.5%。经MTG改性后SPI可在其分子间生成共价键,形成相对分子量较大的聚合物。复合改性可在MTG改性的基础上进一步增加SPI分子间的交联程度。

Water-absorption capacity, water-holding capacity and water-absorption capacity of SPI modified by nitrogen increased by 121%, 222% and 156%, respectively. Solubility decreased by 35.5% compared with that of original SPI. High-molecular-weight components were formed, which indicated that intermolecular covalent bonds were formed through ε-(γ-glutamyl)lysine cross-links. Cross-link degree was higher modified with comprehensive treatment than that with MTG.