大豆分离蛋白的复合改性及其对某些功能性的影响

【摘要】 利用中性蛋白酶和微生物谷氨酰胺转胺酶(MTG)对大豆分离蛋白进行复合改性,通过单因素实验和正交实验研究,获得改性SPI最佳凝胶性的反应条件为:添加中性蛋白酶0.003%,水解20min;添加MTG0.5%,作用2.0h。获得最佳溶解性的反应条件为:添加中性蛋白酶0.005%,水解30min;添加MTG0.3%,作用1.0h。正交实验结果表明,双酶复合改性的最佳处理组合为添加中性蛋白酶0.005%,水解30min;添加MTG0.5%,作用1.0h,得到产品凝胶性为4226cp,比对照提高了36.3%,溶解性为70.1%,比对照降低了5.8%。更多还原

【Abstract】 Using neutral proteinase and transglutaminase on SPI,through the single factor experiment and orthogonal experiment,the optimized conditions of gelation were determined:the time of neutral proteinase hydrolyzing was 20minutes,addition was 0.003%,addition of MTG was 0.5%,reaction time was 2 hours.The optimized conditions of solubility:hydrolyzing time was 30minutes,addition of neutral proteinase was 0.005%,addition of MTG was 0.3%,reaction time was 1.0 hour.The result of orthogonal experiment:the optimized conditions was that addition of proteinase was 0.005%,the time of hydrolyzing was 30minute;the addition of MTG was 0.5%,reaction time was 1.0hour;the gelation of products was 4226cp,increased 36.3% with control;Solubility was 70.4%,decreased 5.8% with control.更多还原