摘要
大豆是一种富含蛋白质的油料作物,含有较高的营养保健价值和诸多功能特性。本研究利用碱提酸沉法提取大豆蛋白,通过差示扫描量热仪测得大豆分离蛋白的热学性质,利用流变仪测定形成的大豆分离蛋白凝胶的强度,最终表征和探讨了微生物转谷氨酰胺酶(MTGase)对大豆分离蛋白胶体形成的影响。以蛋白凝胶的机械模量为指标进行正交实验,得到蛋白形成凝胶的最适条件。
Soybean is a kind of oil-bearing crops which is rich in protein and nutritious ingredients. In this study, soy protein iso- lates（SPI） are obtained by the method of alkaline extraction and acid precipitation. The thermal properties of SPI are measured by Differential Scanning Caloriumetry. The gel strength of SPI is measured by Rheometer. The effects of Microbial transglutaminase （MTGase） on SPI gelations are characterized and discussed. Taking protein gelations mechanical modulus as an indicator in the orthogonal experiments, the optimal conditions are obtained.
出处
《广州城市职业学院学报》
2009年第4期51-55,共5页
Journal Of Guangzhou City Polytechnic
