摘要
研究了Alcalase及转谷氨酰胺酶(TGase)酶法改性对鹰嘴豆分离蛋白(CPI)的溶解性及乳化性的影响。CPI经A1calase水解60min(DH5.91%),低离子强度对溶解性不再有负面影响;CPI水解30min(DH5.80%),无盐或0.1mol/L NaCl条件下,蛋白质的乳化活力分别是未改性前的1.22和2.78倍。TGase对CPI在0.1mol/L NaCl条件下的溶解性及乳化活力不能起到良好的改善作用。
The enzyme modifications by alcalase and transglutaminase （TGase）were performed to overcome the low solubility and emulsifying activity of chickpea protein isolates （CPI） under low ionic strength. After CPI was hydrolyzed by alcalase for 60 min （DH 5.91%）, the solubility of CPI were no longer affected by low ionic strength. When hydrolyzed for 30 min （DH 5.80%）, the emulsifying activity was 1.22 or 2.78 fold those of unmodified samples with water or 0.1 mol/L NaCl, respectively. TGase showed no good effect on the solubility and emulsifying activity of CPI at 0.1 mol/L NaC1.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第4期56-60,共5页
Food and Fermentation Industries
关键词
鹰嘴豆
蛋白质
功能性
酶法改性
chickpea, protein, functional properties, enzymes, modification
