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转谷氨酸酶对和豆蛋白分离物的功能蛋白质的影响

Poornima Vijayan¹, Zhixuan Song¹, Joanne Yi Hui Toy¹

¹Department of Food Science & Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore.

|June 1, 2024

概括

微生物转质氨酶 (mTGase) 增强了豆蛋白质的作用.

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
生物技术是生物技术.

背景情况:

豆蛋白是一种有价值的植物成分.
改善其功能性质对于食品应用至关重要.
酶辅助修饰提供了一个有前途的方法.

研究的目的:

研究微生物转质氨酶 (mTGase) 对豆蛋白的凝和乳化特性的影响.
优化mTGase处理条件以提高功能.

主要方法:

豆蛋白被用不同度的mTGase处理.
测量了凝的特性 (硬度,储存模量).
评估了保持水的容量,泽塔潜力和乳化活性.
使用扫描电子显微镜和共聚焦显微镜进行了微结构分析.

主要成果:

在2IU/g时,mTGas治疗显著改善了凝硬度和储存模量 (G),在3小时后得到最佳结果.
与对照组相比,处理样本的容量增加了三倍.
泽塔潜力下降,乳化活性指数显著增加.
显微镜检测显示,处理样本中的蛋白质网络更加密集,更加交叉链接,脂质分布均.

结论:

mTGase有效地增强了豆蛋白的凝强度和乳化特性.
优化的mTGase处理使豆蛋白适合植物性海鲜应用.
这种酶修饰扩大了植物蛋白在食品产品开发中的实用性.

关键词:

豆蛋白质是一种豆蛋白质.蛋白质凝是一种蛋白质凝.转氨酸酶是什么?转氨酸酶是什么

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