作　　者： ; ; ; ;

机构地区： 长春大学

出　　处： 《食品科学》 2011年第4期7-10,共4页

摘　　要： 为获得适于添加到冷饮食品中的大豆分离蛋白,利用转谷氨酰胺酶(TG)对其进行改性,提高其乳化性。采用响应面试验设计,以酶添加量、酶解时间、酶解温度为试验因素,以乳化活力指数为响应值,建立数学模型,对酶解条件进行优化。结果表明,最佳酶解条件为TG酶的添加量0.93×10-4g、温度46℃、时间1.2h。在此条件下,乳化活力指数的预测值为1.9623m2/g,验证实验所得乳化活力指数为1.9658m2/g。所得回归模型拟合情况良好,达到设计要求,本实验得到的改性大豆分离蛋白的乳化性显著高于未改性的大豆分离蛋白。 Soy protein isolate （SPI） was modified by transgultaminase （TG） to improve its emulsifying properties so as to obtain modified SPI suitable for cold drinks and foods. Response surface design was used to explore the effects of enzyme addition amount and hydrolysis time and temperature on emulsifying activity index （EAI） and establish a mathematic model of optimal enzymatic hydrolysis conditions. Results showed that the optimal modification conditions were TG dosage of 0.93×10-4 g,hydrolysis temperature of 46 ℃and hydrolysis time of 1.2 h. Under the optimal conditions,the experimental EAI was 1.9658 m2/g,which was close to the predicted EAI of 1.9623 m2/g. Moreover,modified SPI revealed higher emulsion capacity than that of native SPI.

关 键 词： 大豆分离蛋白 转谷氨酰胺酶 改性 乳性活力指数

领　　域： [轻工技术与工程] [轻工技术与工程]