动态高压微射流和谷氨酰胺转氨酶交联技术对大豆分离蛋白凝胶性能的影响

Combined Effect of Dynamic High-pressure Microfluidization and Transglutaminase Cross-linking on Gel Properties of Soybean Protein Isolate

采用动态高压微射流和谷氨酰胺转氨酶(TG酶)酶促交联技术对大豆分离蛋白进行改性研究。结果表明:随着动态高压微射流压力和处理次数的增加,交联效果呈现先增加后减小的趋势;随着底物质量分数和TG酶与底物比的增加交联效果增强,随温度和时间的增加交联效果先增强后减弱。

The effect of different sequence combinations of dynamic high-pressure microfluidization（DHPM） and transglutaminase（TGase） cross-linking on gel properties of soybean protein isolate（SPI） was investigated in the present study.The results showed that with increasing DHPM pressure and treatment number,gel strength of SPI samples that had been cross-linked by TGase tended to at first rise and then fall.Similarly,gel strength of SPI samples that had been treated by DHPM also revealed a trend to at first rise and then fall with increasing temperature and hydrolysis time but kept rising with increasing substrate concentration and TGase/substration ratio.