摘要
利用转谷氨酰胺酶(TGase)对大豆11S球蛋白改性并对其疏水性进行研究。通过单因素考察和正交实验分析,得出最佳改性条件的组合为加酶量是30U/g,pH是7·5,反应温度是45℃,测得的最大11S蛋白表面疏水性指数(S0)为3076·6。
The hydrophobicity of soybean 11S globulins by transglutaminase was studied.The influence of singe factor and then those of multi-factor was investigated by orthogonal experiment.The best condition was comfirmed..TGase concentration was 30U/g,pH 7.5,temperature 45℃,The hydrophobicity index of 11S globulins was 3076.6.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第8期96-98,共3页
Science and Technology of Food Industry
作者简介
姜巍巍（1984-），女，硕士研究生，研究方向：食品化学。
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