机构地区: 广东工业大学轻工化工学院
出 处: 《食品与发酵工业》 2009年第3期71-74,共4页
摘 要: 以大豆分离蛋白SPI-1、大豆分离蛋白SPI-2、酪蛋白酸钠NaCas-1、酪蛋白酸钠NaCas-2、明胶G-1、明胶G-2、乳清蛋白浓缩物WPC、小麦面筋蛋白WG、花生分离蛋白PPI这9种蛋白质为原料制备蛋白膜,主要研究了谷氨酰胺转移酶(TGase)改性对这9种蛋白膜的溶解特性和体外消化率这2种性能的影响。TGase的作用使SPI-1膜、NaCas膜和WPC膜的水分含量呈显著性降低(P≤0.05)。TGase的处理使各种蛋白质膜的总可溶性物质量均比对照膜明显降低,SDS-PAGE分析表明,TGase作用明显降低了这几种蛋白膜在水溶液中的溶解性。与对照膜相比,TGase改性显著降低了蛋白膜的消化率,其中NaCas、SPI和G蛋白膜的下降幅度较大。这可能是因为TGase催化改性的蛋白膜中产生了新的交联。 Nine types of protein including soy protein isolates (SPI-1, SPI-2), sodium caseinate (NaCas- 1, NaCas-2), whey protein concentrate (WPC), gelatin (G-l, G-2), wheat gluten (WG) and peanut protein isolate (PPI) were used to make protein films. Effect of transglutaminase (TGase) modification on the solubility and digestibility in vitro Of these protein films was studied in this paper. TGase treatment made the moisture content (MC) values of SPI-1 films, NaCas films and WPC films, and the total soluble matter (TSM) values of all films significantly decrease as compared with control films. SDS-PAGE analysis showed that TGase treatment decreased the solubility of protein films in water. TGase modification decreased the in vitro digestibility of TGase-modified films, especially NaCas films, SPI films and G films. The occurrence of cross--links in protein films induced by TGase might be the cause.