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酶复合改性大豆分离蛋白相关功能性研究
Studies on Functional Properties of Soy Protein Isolate(SPI) Modified by Comprehensive Enzyme
【摘要】 利用微生物中性蛋白酶、微生物谷氨酰转氨酶(MTG)二者复合改性大豆分离蛋白(SPI),结果发现,双酶复合改性SPI的溶解性、吸水性、保水性和吸油性相关功能性显著增加,分别比对照提高了26.5%、48%、173%、35%,并经电镜观察改性SPI微观结构,探讨了SPI改性机理。
【Abstract】 When SPI is modified by neutral proteinase and microtransgluminase(MTG),the functional properties of comprehensive modified SPI are improved,the Solubility,the water absorption,the water holding capacity,the oil absorption property of modified-SPI is higher than original SPI by 26.5 %,48 %,173 %,35 %.Then the modification mechanism is discussed after modified-SPI are inspected by the electron microscope.
【关键词】 中性蛋白酶;
微生物谷氨酰转氨酶;
大豆分离蛋白;
功能性;
【Key words】 neutral proteinase; microtransgluminase; soy protein isolate; functional properties;
【Key words】 neutral proteinase; microtransgluminase; soy protein isolate; functional properties;
【基金】 河南省教育厅自然科学科技攻关项目(项目批准编号:2010B550006)
- 【文献出处】 食品研究与开发 ,Food Research and Development , 编辑部邮箱 ,2012年05期
- 【分类号】TS201.21
- 【被引频次】5
- 【下载频次】137