谷氨酰胺转氨酶改性菜籽蛋白凝胶特性的研究

Gel Property of Transglutaminase-modified Rapeseed Protein

为改善菜籽蛋白质的凝胶特性,采用谷氨酰胺转氨酶(TG)以单因素试验和正交试验研究影响菜籽分离蛋白(RPI)凝胶特性的主要因素——TG质量浓度、pH值、反应温度和反应时间。结果表明:反应温度和pH值对菜籽分离蛋白凝胶性的影响显著,同时得到谷氨酰胺转氨酶改性菜籽蛋白凝胶特性的最佳工艺条件,RPI质量浓度1.5g/10mL、加酶量50U/gRPI、pH9.0、反应温度40℃、反应时间20min。

Enzymatic modification with transglutaminase（TG） was used to improve gel property of protein.The effects of TG amount,pH,reaction temperature and reaction time were explored on the basis of single factor experiments and orthogonal experiments.Results indicated that pH and reaction temperature exhibited a significant effect on gel strength on of rapeseed protein isolate（RPI）.The optimal conditions for modifying gel property of RPI with TG were protein concentration of 1.5 g/10 mL,TG addition amount of 50 U/g,pH 9.0,reaction temperature of 40℃ and reaction time of 20 min.