摘要
转谷氨酰胺酶是一种催化蛋白质分子交联酶类,利用其对谷朊粉乳化性进行改良,研究酶浓度、底物浓度、pH值、反应时间、反应温度对谷朊粉乳化活性和乳化稳定性影响;在此基础上通过正交实验,探索转谷氨酰胺酶酶解谷朊粉提高乳化性最佳反应条件。分析发现五个因素对谷朊粉乳化性影响由强到弱顺序为:pH值、谷朊粉浓度、温度、时间和酶浓度。最佳酶解条件为:谷朊粉浓度为6.0%,酶浓度1.0%,反应时间为1.0h,pH值为5.0,反应温度为45℃;此时谷朊粉乳化活性为84.9%,乳化稳定性为85.7%,比酶解前谷朊粉乳化性有明显提高。
The effects of gluten concentration, transglutaminase and gluten ratio, hydrolysis time, pH value and temperature on the emulsifying properties of vital gluten was studied. Meanwhile, the optimal reaction condition of enzyme hydrolysis was also established by orthogonal tests. The sdquence of importance in the effects on gluten emulsifying properties was: pH value, gluten concentration reaction temperature, reaction time and ratio of enzyme and gluten. The optimal conditions were that gluten concentration was 6.0%, ratio of papain and gluten 1.0%, hydrolysis time 1.0 h, pH value 5.0, reaction temperatuer 45℃ . The emulsifying ability 84.9%, emulsion stability property 85.7%. The remarkable improvement in emulsifying property of the gluten modification by Transglutaminase was evident.
出处
《粮食与油脂》
2005年第5期19-22,共4页
Cereals & Oils
关键词
谷朊粉
转谷氨酰胺酶
酶解
乳化活性
乳化稳定性
vital gluten
transglutaminase
enzyme modification
emulsifying ability
emulsion stability
