酶促交联谷朊蛋白及其成膜性能的研究

The film-forming properties of transglutaminase-catalyzed gluten

以谷朊蛋白(Glu)为原料,利用谷胺酰胺转移酶(TGase)的催化交联作用,制备谷朊蛋白膜,探讨酶的用量、反应液的p H值、温度、时间对蛋白膜的物理机械性能的影响以及酶促反应对蛋白膜水溶稳定性及疏水性的影响。试验数据说明,当酶促反应条件为酶用量20 U/g(Glu),p H 7.0,温度40℃,时间2 h时,所制备的谷朊蛋白膜(GF)的抗拉强度相对于对照膜提高了16.8%,同时其水溶稳定性及疏水性能均得到相应增强。

A novel transglutaminase-catalyzed gluten reaction system was developed to prepare gluten films. The enzyme concentration,p H value of the solution,temperature and reaction time on the gluten films＇ mechanical properties were discussed. Meanwhile,the effects of enzyme-catalyzed reactions on the hydrophobicity and soluble stability of the gluten films were investigated. The tensile strength of the modified gluten films was improved by 16. 8 % compared with that of the control films when the system conditions were as follows： 20 U / g gluten of TGase,p H 7. 0 of the solution,reaction at 40℃ for 2 h. In addition,the soluble stability and hydrophobicity of the modified gluten films were improved.