摘要
为研究转谷氨酰胺酶交联大豆分离蛋白(SPI)的结构变化与凝胶特性之间的关系,利用SPSS软件Person分析法研究了交联后SPI结构变化与凝胶强度的相关性,发现转谷氨酰胺酶交联SPI后,其结构特征发生变化,表面疏水基团暴露,表面疏水性提高35.9%,表面巯基含量降低24.8%,二硫键含量增加10.3%,自由氨基的含量降低73.8%。相关性研究结果表明:表面疏水性含量与凝胶强度呈正相关,巯基含量与凝胶强度呈负相关,二硫键与凝胶强度呈显著正相关,自由氨基含量与凝胶强度呈显著负相关,4种结构特性对凝胶强度均有影响,表面疏水性和二硫键有利于提高凝胶强度。
In order to study the relationship between the structural changes and gel properties of transglutaminase cross-linked soybean protein isolate(SPI),the correlation between SPI structural changes and gel strength after cross-linking was studied by SPSS software Person analysis.The results showed that SPI structural characteristics changed after cross linking of SPI with transglutaminase,hydrophobic groups were exposed and surface hydrophobicity was increased by 35.9%.The content of surface sulfydryl was decreased by 24.8%,the content of disulfide bond was increased by 10.3%,and the content of free amino was reduced by 73.8%.The results of correlation study showed that surface hydrophobicity levels were positively correlated with gel strength,and sulfhydryl content was negatively correlated with gel strength.Disulfide bond was significantly positively related to gel strength and the content of free amino and gel strength had significant negative correlation.The four structural characteristics all affect gel strength,and hydrophobicity and disulfide bond on the surface are beneficial to improving gel strength.
作者
臧学丽
陈光
ZANG Xueli;CHEN Guang(Changchun Medical College,Changchun 130031,China;College of Life Sciences,Jilin Agricultural University,Changchun 130118,China)
出处
《吉林农业大学学报》
CAS
CSCD
北大核心
2021年第6期685-689,共5页
Journal of Jilin Agricultural University
基金
吉林省科技发展计划项目(20200404052)。
关键词
转谷氨酰胺酶
大豆分离蛋白
表面疏水性
凝胶强度
transglutaminase
soybean protein isolate
surface hydrophobicity
gelatin strength
