基质聚合状态对大豆蛋白分离物的酶诱导交联的影响
Xufeng Wang1, Yuqi Wang2, Xiongshi Wang1
1School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China.
Food chemistry
|January 25, 2024
概括
在转胺酶 (TGase) 交联之前加热大豆蛋白分离物 (SPI) 改善了凝的特性. 最佳的加热增强了异酸键形成和储存模量,但过度的热量会导致聚合,并降低交叉连接的效率.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质化学 蛋白质化学
- 生物化学 生物化学
背景情况:
- 大豆蛋白分离物 (SPI) 是一种有价值的食品成分.
- 转胺酶 (TGase) 是一种用于蛋白质修饰的酶.
- 蛋白质结构和聚合状态影响酶交联.
研究的目的:
- 为了研究加热条件对TGas诱导的SPI交叉连接的影响.
- 为了确定最佳的加热参数,以提高SPI凝的性能.
- 了解蛋白质结构,聚合和TGase活性之间的关系.
主要方法:
- 在各种条件下 (温度和时间) 加热SPI.
- 使用TGase进行酶交联.
- 量化 ε-(γ-glutamyl) -lysine 异类结合物的量化.
- 对SPI凝的风湿学分析 (储存模块).
主要成果:
- 适当的加热 (例如,30分钟的95°C) 显著加快了TGas交联.
- 酸性子单元 (7S和11S) 比基性子单元更容易受到TGase的影响.
- 最佳加热导致储存模量增加了60%,这表明凝特性得到了改善.
- 过度加热导致SPI聚合,减少交联效率,使凝变弱.
结论:
- 加热条件极大地影响了SPI的TG气介导交联.
- 优化的加热增强了蛋白质的展开,促进了交叉连接,并改善了凝的功能.
- 过热的SPI会导致有害的聚合,损害交叉连接和凝质量.
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