摘要
研究了谷氨酰胺转移酶(TGase)对大豆分离蛋白(SPI1和SPI2)、酪蛋白酸钠(NaCN1和NaCN2)及明胶(G1和G2)3类蛋白质成膜特性的影响。研究表明在成膜溶液中加入TGase(8U/g蛋白),可以使SPI、NaCN和明胶等3类蛋白质膜的抗拉强度和表面疏水性有不同程度的改善,其中抗拉强度增加的辐度为13.1%(P≤0.05),而表面疏水性增加的辐度为2%～216%(P≤0.05);明显降低了膜的水分含量、总可溶性物量及透光率。对于断裂伸长率,TGase的处理使G1膜、NaCN2膜、G2膜、NaCN1膜和SPI2膜分别增加16.3%、16.8%、43.0%、72.6%和440.5%,而使SPI1膜降低7.5%。SDS-PAGE电泳分析表明TGase使这3类蛋白质均产生了共价交联。
The effects of transglutaminase （TGase） treatment on the properties of edible films cast from soybean protein isolates （SPI^1, SPI^2）, sodium caseinate （NaCN^1, NaCN^2） and gelatin （G^1, G^2） were investigated. Tensile strength （TS）, elongation at break （EB）, moisture content （MC）, total soluble matter （TSM）, surface hydrophobicity （So） as well as transparency of TGase-treated films and control films were evaluated after conditioning film specimens at 25 ℃ and 50% relative humidity （RH） for 48 h. TGase treatment significantly increased （P≤0.05） the TS and So values of most protein films by 13.1%-33.2 % and 2.4%-216.1%, respectively, and simultaneously significantly decreased the TSM of all films by 21.2%-69.9%. TGase treatment improved EB of films cast from SPI^2, NaCN and gelatin, while reduced EB of SPI^1 films. The transparency of TGase-treated films from SPI^1, NaCN^2 and G^1 was lower than that of control. SDS-PAGE analyses confmned the occurrence of cross-linking induced by TGase, which may account for the higher TS, So and lower TSM values （as compared to the control）.
出处
《化工进展》
EI
CAS
CSCD
北大核心
2006年第3期324-328,共5页
Chemical Industry and Engineering Progress
基金
国家自然科学资助(No.20306008)
