谷氨酰胺转胺酶对大豆7S蛋白质及肌球蛋白质胶凝性质的影响

Properties of Soybean 7S Globulin and Myosin Polymerized by Transglutaminase

大豆 7S蛋白与肌球蛋白质经谷氨酰胺转胺酶 (TGase)作用后 ,产物的十二烷基硫酸钠 聚丙烯酰胺凝胶电泳 (SDS PAGE)结果表明 ,两者均可在分子间生成共价键 ,形成相对分子质量较大的聚合物 .1 0 g/dL肌球蛋白质溶液加入 1 0U/g的TGase,于 35℃、pH 7.0的条件下反应 90min ,体系的凝胶强度较对照组有了很大提高 .1 0 g/dL大豆分离蛋白质溶液与 0 .0 2U/mg的TGase在37℃下保温 1 50min后 ,体系粘度增加了 1 50mPa·s;而 5g/dL的肌球蛋白质加酶并于 1 0℃下保温 1 80min后 ,其粘度值提高了 60 0mPa·s.

Biopolymers were prepared by cross linking soybean 7S globulin and myosin with transglutaminase (TGase). SDS PAGE showed that high molecular weight components were formed, which indicated that intermolecular covalent bonds were created through ε (γ glutamyl)lysine cross links. The gel strength was significantly enhanced after 10% myosin solution was incubated with TGase (10 U/g protein) at 35 ℃, pH 7.0 for 90 min. Soybean protein isolate (10%) solution was incubated with TGase (0.02 U/mg protein) for 150 min and the viscosity of the system increased by 150 mPa·s. Furthermore, the viscosity of 5% myosin with TGase treatment at 10 ℃ for 180 min increased by 600 mPa·s.