亲水多糖对谷氨酰胺转氨酶交联大豆分离蛋白凝胶特性的影响

Effects of hydrophilic polysaccharides on the properties of transglutaminase enzyme cross linked soy protein isolate gel

中文关键词:  大豆分离蛋白  TG酶  亲水多糖  凝胶  质构  热力学  结构

英文关键词:soy protein isolates  transglutaminase enzyme  hydrophilic polysaccharide  gel  texture  thermodynamics  structure

中文摘要:

      目的 基于谷氨酰胺转氨(transglutaminase, TG)酶交联法研究亲水多糖对TG酶交联大豆分离蛋白凝胶特性的影响。方法 以大豆分离蛋白为主要原料, TG酶交联法为基础进行响应面优化, 得到最优凝胶弹性的工艺参数, 在此参数条件下将大豆分离蛋白与亲水多糖混合, 制备亲水多糖-大豆分离蛋白复合凝胶, 并对凝胶的质构特性、持水性、热力学性质以及结构进行表征。结果 在酶交联pH 7.3、酶交联时间2.3 h、酶交联温度48℃条件下, 制备的大豆分离蛋白凝胶弹性最佳。添加了亲水多糖后, 凝胶的质构特性和持水性显著提高, 热稳定性增强, 蛋白质二级和三级结构发生变化, 凝胶的微观结构变得更致密, 孔径变小。结论 亲水多糖的添加能够改善大豆分离蛋白的凝胶特性, 该研究为大豆分离蛋白凝胶深加工提供了理论基础。

英文摘要:

      Objective To study the effects of hydrophilic polysaccharides on the gel properties of soy protein isolate cross linked by transglutaminase (TG) enzyme based on TG enzyme crosslinking method. Methods With soy protein isolate as the main raw material, response surface methodology was used to optimize the process parameters of the optimal gel elasticity based on TG enzyme cross-linking. Under these parameters, soy protein isolate and hydrophilic polysaccharide were mixed to prepare hydrophilic polysaccharide soy protein isolate composite gel, and the texture, water retention, thermodynamic properties and structure of the gel were characterized. Results Under the conditions of enzyme crosslinking pH 7.3, enzyme crosslinking time 2.3 h, and enzyme crosslinking temperature 48℃, the prepared soy protein isolate gel had the best elasticity. With the addition of hydrocolloids, the texture characteristics and water retention of gel were significantly improved, the thermal stability was enhanced, the secondary and tertiary structures of proteins were changed, and the microstructure of gel became more compact, and the pore size became smaller. Conclusion The addition of hydrophilic polysaccharide can improve the gel properties of soy protein isolate, and this study provides a theoretical basis for the deep processing of soybean protein isolate gel