摘要
目的:研究鸡肉蛋白和大豆蛋白在转谷氨酰胺酶催化下的相互作用以及经酶改性后的蛋白质对其凝胶性和乳化性的影响,为开发新型鸡肉产品奠定理论基础。方法:应用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)、差示热量扫描(DSC)、荧光光谱等方法研究蛋白质-蛋白质相互作用的机理。结果:酶催化鸡肉蛋白和大豆蛋白发生共价交联反应,生成超大蛋白分子,形成具有三维网络的稳定结构,明显改善了MPI/SPI混合蛋白的凝胶性和乳化性,使混合蛋白的凝胶持水性提高约95%,乳化活性提高约13m2/g。结论:酶催化鸡肉蛋白和大豆蛋白的共价交联,改善了混合蛋白的凝胶性和乳化性,对大豆蛋白在鸡肉制品中的应用以及改善产品品质提供理论依据。
Objective： To examine the effectiveness of transglutaminase as a catalyst for the interaction of chicken and soy proteins and investigate the contribution of enzyme-induced cross-linking to the gel-forming ability and emulsifying properties of the protein mixtures. Methods： Sodium dodecyl sulfate-polyacrylamide gel electrophoresis（SDS-PAGE） ,differential scanning calorimetry（DSC） ,fluorescence spectra were applied to study protein-protein interactions. Results： TG could be able to catalyze the covalent cross-linking reaction of chicken and soy proteins effectively,producing large protein molecules to form a stable structure with three-dimensional network,which made the water holding capacity and emulsifying capacity of the protein mixtures be improved very well,respectively to 95% and 13 m2/g. Conclusion： Enzyme-catalyzed covalent cross-linking improved the protein＇s properties,such as gelation and emulsification,which could be to maximize the functional characteristics of soy protein in chicken products.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第4期90-95,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
福建省科技厅重点项目资助(2008N0102)
关键词
转谷氨酰胺酶
鸡肉蛋白
大豆蛋白
蛋白质作用
共价交联
transglutaminase
chicken protein
soy protein
protein interaction
covalent cross-linking
