【作者】 张春红； 刘长江；

【Author】 Zhang Chun-hong, Liu Chang-jiang (College of Food, Shenyang Agriculture University, 110161 Shenyang, P. R)

【机构】 沈阳农业大学食品学院；

【摘要】 本文利用微生物谷氨酰胺转胺酶(MTG)对大豆分离蛋白(SPI)进行改性。改性SPI的常温粘度、高温粘度、耐热性、凝胶性、乳化稳定性、吸水性、保水性和吸油性显著增加,分别比对照提高了2193%、3921%、1209%、1372%、42%、109%、229%和159%。改性SPI可在分子间生成共价键,形成相对分子量较大的聚合物。更多还原

【Abstract】 Viscosity of 20℃, viscosity of 95℃, heat-resistance property, gelation,emulsion stability, water absorption capacity, water-holding capacity and fat absorption capacity of SPI modified by MTG increased by 2193%, 3921%, 1209%, 1372%,42%, 109%, 229% and 159%, respectively. High-molecular-weight components were formed, which indicated that intermolecular covalent bonds were formed through ε-(γ-glutamyl)lysine cross-links.更多还原