摘要
研究了底物浓度、pH、酶浓度、温度、时间、离子浓度和二巯基苏糖醇(DTT)的添加对微生物谷氨酰胺转移酶(MTGase)诱导的大豆分离蛋白(SPI)凝胶强度的影响。结果表明,在SPI溶液中加入MTGase,可以使体系在低温下形成凝胶;SPI低于8%不能形成凝胶;pH7.0,酶量为30U/g蛋白,50℃水浴加热1h,NaCl为0.6N时,均可获得最高的凝胶强度;添加DTT,对体系无影响。
The effects of Soy Protein Isolate （SPI） concentration,microbial transglutaminase （MTGase） concentration, pH, reaction temperature and time, ion concentration and dithiothreitol （DTT） on the property of SPI gel induced by MTGase were studied in this work. It is shown that the addition of MTGase to SPI solution can make the system gel in low temperature. When SPI concentration is lower than 8%, it cannot gel. The highest gel strength can be obtained at pH 7.0, 30U MTGase/g protein for lh at 50℃ and 0.6N NaCI concentration, respectively. The addition of DTT has no effect on SPI gel system.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第5期59-62,共4页
Science and Technology of Food Industry
基金
国家自然科学基金项目资助(20306008)。
