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TGase酶法交联改善低温花生粕分离蛋白功能特性的研究 被引量：2

Effect of TGase Cross-linking on Functional Properties of Peanut Protein Isolate
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摘要 利用转谷氨酰胺酶(TGase)对低温花生粕分离蛋白(PPI)进行交联改性,对比不同交联时间(30,90,240min)对PPI功能特性的影响.结果表明:TGase可促使PPI亚基发生改变并形成高分子聚合物,随着交联程度的上升,PPI溶解性逐渐降低.TGases限制性交联(37℃交联90min)可明显提高PPI乳状液的稳定性,但交联时间过长将导致其制备的乳状液乳化活性及稳定性显著降低.DSC分析表明,TGase适度交联使PPI变性温度(Td)增加,变性焓值(ΔH)降低,表明TGase交联可使PPI热稳定性提高. Transglutaminase（TGase） was used to modify peanut protein isolate（PPI） and the effect of different incubation time（30min,90min and 240min） on the functional properties of PPI was studied.The results showed that TGase cross-linking induced the change of PPI subunits and the formation of high-molecular-weight polymers.when the incubation time of TGase cross-linking was increased,the decrease in solubility of PPI was observed.It was found that limited TGase cross-linking（37 ℃,90 min） could obviously improve the emulsion stability of PPI but overtreatment could result in the decrease of emulsion activity and stability.The increase of Td and the decrease of ΔH showed by DSC analysis further proved that TGase cross-linking could increase the thermal stability of PPI.
作者 任娇艳 胡晓 崔春 赵谋明 何鹏臣
机构地区 华南理工大学轻工与食品学院
出处 《北京工商大学学报（自然科学版）》 CAS 2011年第5期16-20,共5页 Journal of Beijing Technology and Business University:Natural Science Edition
基金 国家创新大学生计划项目(081056131) 广东省高等学校高层次人才资助项目(粤教师函(2010)79号)
关键词 低温花生粕分离蛋白 转谷氨酰胺酶 交联 transglutaminase peanut protein isolate cross-linking
分类号 TS229 [轻工技术与工程—粮食、油脂及植物蛋白工程]
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参考文献15

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同被引文献58

  • 1张红.蛋白质交联研究概况[J].粮食与油脂,2004,17(12):16-19. 被引量：13
  • 2黄友如,华欲飞,裘爱泳.脂质氧化诱导的大豆蛋白质聚集机理的研究[J].中国粮油学报,2006,21(1):80-87. 被引量：20
  • 3Mueller G A, Maleki S J, Pedersen L C.The molecular basis of peanut allergy [J]. Current allergy and asthma reports, 2014,14 (5) :1-9.
  • 4Hansen K S, Ballmer- Weber B K, Ltittkopf D, et al.Roasted hazelnuts- allergenic activity evaluated by double- blind, placebo - controlled food challenge [J].Allergy,2003,58 (2) : 132-138.
  • 5Mondoulet L,Paty E,Drumare M F, et al.Influence of thermal processing on the allergenicity of peanut proteins [J]. Journal of agricultural and food chemistry ,2005,53 (11 ) :4547-4553.
  • 6Starkl P, Krishnamurthy D, Szalai K, et al. Heating affectsstructure, enterocyte adsorption and signalling, as well as immunogenicity of the peanut allergen arah 2 [J]. The open allergy journal,2011,4 : 24- 34.
  • 7Beyer K, Morrowa E, Li X M, et al.Effects of cooking methods on peanut allergenicity [J]. Journal of Allergy and Clinical Immunology, 2001,107 (6) : 1077-1081.
  • 8Blanc F, Vissers Y M, Adel-Patient K, et al. Boiling peanut Ara hl results in the formation of aggregates with reduced allergenicity [J] . Molecular nutrition & food research, 2011,55 (12) :1887-1894.
  • 9Schmitt D A, Nesbit J B, Hurlburt B K, et al. Processing can alter the properties of peanut extract preparations [J] .Journal of agricultural and food chemistry, 2009,58 ( 2 ) : 1138-1143.
  • 10Hu C, Chen H, Gao J, et al.High-pressure microfluidisation- induced changes in the antigenicity and conformation of allergen Ara h2 purified from Chinese peanut[J] .Journal of the Science of Food and Agriculture, 2011,91 (7) : 1304-1309.

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北京工商大学学报（自然科学版）
2011年 第5期

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