唐海燕, 常海军, 朱建飞.响应面法优化谷氨酰胺转氨酶交联大豆分离蛋白的工艺[J].重庆工商大学学报(自然科学版),2020,37(2):77-82
TANG Hai-yan, CHANG Hai-jun, ZHU Jian-fei.Response Surface Methodology for Optimizing the Cross linking of Soybean Protein Isolate with Glutamine Transaminase[J].Journal of Chongqing Technology and Business University(Natural Science Edition),2020,37(2):77-82
响应面法优化谷氨酰胺转氨酶交联大豆分离蛋白的工艺
Response Surface Methodology for Optimizing the Cross linking of Soybean Protein Isolate with Glutamine Transaminase
  
DOI:
中文关键词:  谷氨酰胺转氨酶  响应面法  大豆分离蛋白
英文关键词:glutamine transaminase  response surface method  soybean protein isolate
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作者单位
唐海燕, 常海军, 朱建飞 1.重庆工商大学 环境与资源学院重庆 400067
2.重庆市特色农产品加工储运工程技术研究中心重庆 400067 
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中文摘要:
      研究了关于谷氨酰胺转氨酶(TGase)对于大豆分离蛋白(SPI)交联的影响;以凝胶强度为考察指标,采用响应曲面法(RSM)考察TGase含量,酶反应时间,酶作用温度对SPI凝胶性能影响规律,并优化得到最佳工艺参数;实验结果表明,酶的加入量,温度对大豆分离蛋白的凝胶强度有显著影响(p<0.05),得到蛋白凝胶性能最佳的工艺,在酶含量3.63%,酶作用温度38.15 ℃ , 酶反应时间2.04 h时蛋白凝胶的凝胶强度达到极值301.8;研究表明:TGase能够促进大豆分离蛋白形成良好的凝胶。
英文摘要:
      In this paper, the effect of glutamine transaminase (TGase) on the cross linking of soybean protein isolate (SPI) was studied. Taking gel strength as an index, response surface methodology (RSM) was used to investigate the effects of TGase content, enzyme reaction time and enzyme temperature on SPI gel properties, and the optimal process parameters were obtained through optimization. Experimental results show that the addition of enzyme and temperature have significant effects on the gel strength of soy protein isolate (p< 0.05).The best process of protein gel performance was obtained, with the enzyme content of 3.63%, the enzyme reaction temperature of 38.15℃, and the enzyme reaction time of 2.04 h. At this time, the gel strength of protein gel reached the extreme value of 3018. Studies have shown that TGase can promote soy protein isolate to form a good gel.
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