摘要
为探索提高谷氨酰胺转氨酶(transglutaminase,TG酶)诱导的大豆分离蛋白凝胶冻融稳定性的方法,分析超高压处理对其作用效果,采用粒径、内源性荧光光谱、傅里叶红外变换光谱分析大豆分离蛋白的结构变化,并分析冻融循环过程中的可溶性蛋白含量、水分分布状态、持水性、质构特性、微观结构、流变特性,探讨作用机理。结果表明:未经超高压处理的TG酶诱导大豆分离蛋白凝胶,随着冻融次数增加,可溶性蛋白含量和凝胶持水性呈降低趋势,凝胶硬度呈上升趋势,凝胶微观结构孔缝较大,说明凝胶品质发生劣变;经过超高压处理的TG酶诱导大豆分离蛋白凝胶与未经过超高压处理凝胶相比,持水性、硬度呈先增加后下降趋势。当压力处理为400 MPa时,经5次冻融循环后SPI凝胶硬度和结合水含量较未冻融样品分别增高了140.43 g和30.019,持水性和可溶性蛋白含量分别降低了38.67%和7.87%。由此证明超高压处理是提高TG酶诱导的大豆分离蛋白凝胶冻融稳定性的有效方法。
In order to explore the method of improving the freeze-thaw stability of soybean protein isolate gels induced by transglutaminase(TGase),the effect of ultra-high pressure(UHP)treatment on the gel was investigated.The structural changes of soybean protein isolate were analyzed by particle size,endogenous fluorescence spectrum and fourier transform spectroscopy,and the mechanism of action was discussed by the content of soluble protein,water distribution,water retention,texture properties,microstructure and rheology properties during freeze-thaw cycle.The results showed that with the increase of freeze-thaw times,the soluble protein content and water holding capacity of TGase-induced soybean protein isolate gel without ultrahigh pressure treatment showed a decreasing trend,while the gel hardness showed an increasing trend,and the pore cracks of the gel microstructure were larger,indicating that the gel quality deteriorate.Compared with the gel without UHP treatment,the water retention and hardness of TGase-induced soy protein isolate gel increased first and then decreased.When the pressure treatment was 400 MPa,the hardness and bound water content of SPI gel after 5 freeze-thaw cycles increased by 140.43 g and 30.019,respectively,compared with that of the unmodified SPI gel,and the water holding capacity and soluble protein contents decreased by 38.67%and 7.87%,respectively.It is proved that UHP treatment is an effective method to improve the freeze-thaw stability of TGase-induced soy protein isolate gel.
作者
李丹
赵世杰
孙梦圆
王梦奇
崔晶琪
宋吉仁
郑环宇
LI Dan;ZHAO Shijie;SUN Mengyuan;WANG Mengqi;CUI Jingqi;SONG Jiren;ZHENG Huanyu(Heilongjiang Green Food Science Research Institute,Harbin 150028,China;National Research Center of Soybean Engineering and Technology,Harbin 150028,China;College of Food Science,Northeast Agricultural University,Harbin 150030,China;Hengji Limagrain Seed Industry Limited Company,Zhangye 734000,China)
出处
《大豆科学》
CAS
CSCD
北大核心
2024年第3期359-368,共10页
Soybean Science
基金
黑龙江省“百千万”工程科技重大专项课题(2021ZX12B04-04)
黑龙江省省属科研院所科研业务费项目(CZKYF2022-1-B009)
黑龙江省自然科学基金联合引导项目(LH2023C113)。
作者简介
第一作者:李丹(1987-),女,硕士研究生,主要从事粮食、油脂及植物蛋白工程研究。E-mail:lidan213@126.com;通讯作者:郑环宇(1975-),女,博士,教授,主要从事粮食、油脂及植物蛋白工程研究。E-mail:zhenghuanyu1@163.com。
