摘要
羊乳中的酪蛋白经商品级谷氨酰胺转胺酶作用后,产物经SDS-PAGE检测,发现生成了相对分子量较大的聚合物。聚合的最佳条件为:酶量/酪蛋白=15U/g;最适pH:6.0～8.0;最适反应温度:50℃;反应时间:120min。其中β-酪蛋白最易被催化,其次为αs-1酷蛋白,αs-2酷蛋白,k-酪蛋类白不易被催化。经谷氨酰胺转胺酶改性后的酪蛋白溶液,其粘度增加,乳化能力提高,起泡性下降。
The casein of goat milk modified by transgluatminase was studied.SDS-PAGE assay showed that high-molecular-weight biopolymers were formed.The appropriate conditions to form the biopolymers were as follows:ezyme/protein=15U/g:pH 60～8.0; appropriate temperature 50℃and appropriate time 120min.The result, also showed that β- casein and α-casein were more easily polymerized by TGase than k-casein.After polymerization,the emulsifying stability and theviscosity of casein were increased.,while the foaming property of casein was decreased.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第2期107-111,共5页
Food Science
基金
福建省科技厅科技计划项目(闽财指:2001Z006)
