谷氨酰胺转氨酶交联对香菇蛋白理化特性和加工特性的影响

Effect of Glutamine Transaminase Cross-Linking on Physicochemical and Processing Properties of Lentinus edodes Protein

为开发和利用香菇蛋白,研究谷氨酰胺转氨酶交联对香菇蛋白理化特性和加工特性的影响。结果表明,添加0%~20%的谷氨酰胺转氨酶,香菇蛋白总巯基、游离巯基、β-折叠逐渐降低,荧光强度、粒径、β-转角和表面疏水性呈先升高后降低的趋势。随着剪切速率的增加,蛋白的剪切应力增加,表观黏度降低,说明谷氨酰胺转氨酶交联促进了大分子聚合物的生成,且交联蛋白表现出与初始蛋白相似的致密质地,表明它们形成了稳定的三维网络结构。随着添加量增加(4%~12%),蛋白质的网状结构越来越繁密。此外,适量的谷氨酰胺转氨酶使香菇蛋白的溶解性、乳化性、热稳定性和持油性都得到了显著提高。结果表明,谷氨酰胺转氨酶交联不同程度地改善了香菇蛋白的理化特性和加工特性。

In order to develop and utilize Lentinus edodes protein,the effect of glutamine transaminase(TGase) crosslinking on the physicochemical and processing characteristics of L.edodes protein was studied.The results showed that the addition of 0%–20% TGase gradually reduced the contents of total thiol,free thiol and β-sheet of L.edodes protein,while the fluorescence intensity,particle size,β-turn content and surface hydrophobicity showed a trend of initially increasing and then decreasing.As the shear rate increased,the shear stress of the protein increased and the apparent viscosity decreased,indicating that TGase cross-linking promoted the generation of macromolecular polymers.In addition,the cross-linked protein exhibited a dense texture similar to that of the original protein,indicating the formation of a stable three-dimensional network structure.As the addition level of TGase increased from 4% to 12%,the protein network structure became increasingly dense.Moreover,an appropriate amount of TGase significantly improved the solubility,emulsifying properties,thermal stability,and oil-holding capacity of L.edodes protein.These results indicate that TGase cross-linking improves the physicochemical and processing properties of L.edodes protein to varying degrees.