摘要
用来源于微生物的转谷氨酰胺酶(mTG)对不同品级和不同类型的明胶进行改性,并考察了改性产物的物理性质与酶用量的关系。结果表明:随着酶用量的增加,低强度明胶改性产物的凝胶强度有所提高,而高强度明胶改性产物的凝胶强度保持不变甚至有所降低;所有改性明胶的熔点都随酶用量的增加而提高,有些甚至达到90℃;所有改性产物在60℃时的粘度都随酶用量的增加而提高;改性产物的凝胶温度不仅受酶用量的影响,而且与明胶的品级和种类有关。这一实验结果显示出源自微生物的转谷氨酰胺酶在提高低品级明胶的使用性能及更充分利用制革废弃物等方面都有广阔的应用前景。
Microbial transglutaminase （mTG） was applied to modify different quality and different type of gelatins, and the physical properties of the modified gelatin were studied. When mTG was used to modify gelatin, the physical properties, such as gel strength, melting point and viscosity would chouge. The gel strength of low Bloom gelatins could improve with increase of enzyme concentrations, whereas the gel strength of higher Bloom gelatins either stayed at the same level or even decreased with increase of enzyme concentration, All gelatins had higher melting points with the increase enzyme amounts, some even was higher than 90 ℃. Viscosities,measured at 60℃, increased with the increase of the enzyme concentrations. These data indicated that the gelation temperature increase related with not only the quality of the gelatins but also the enzyme concentrations. The results of this research demonstrated the feasibility of using mTG to upgrade the lower quality gelatins and alter the physical properties of gelatin byproducts from leather industry and thus increasing the potential markets for new value-added products.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2006年第2期8-12,共5页
Journal of Food Science and Biotechnology
基金
国家公派留学基金项目(2003851019)
关键词
转谷氨酰胺酶
明胶
物理性质
microbial transglutaminase
gelatin
physical properties
