摘要
豌豆分离蛋白营养丰富,在食品领域应用广泛,而较差的水溶性限制了其应用范围。为探究微生物来源的γ-聚谷氨酸(γ-PGA)对豌豆分离蛋白乳液稳定的作用,采用平板分离方法从传统自制黄豆酱中分离到1株高产胶状发酵产物的菌株BM202001,经16S r RNA基因测序和序列同源性分析鉴定为枯草芽孢杆菌。菌株发酵产物经纯化后,采用紫外光谱、红外光谱、氨基酸分析等方法鉴定为γ-PGA。通过测定乳液电位、粒径和微观结构,发现0.01%γ-PGA与15 mg/mL豌豆蛋白制备的乳液稳定性好,液滴小且均匀,可提高豌豆蛋白乳液的稳定性。研究结果为拓宽γ-PGA和豌豆蛋白在食品中的应用提供参考。
Pea protein isolate is nutritionally rich and widely used in the food industry,but its poor water solubility limits its application scope.To explore the effect ofγ-polyglutamic acid(γ-PGA)from microbial sources on the stability of pea protein isolate emulsions,a strain BM202001 with high production of gel-like fermentation products was isolated from traditional homemade soybean sauce using the plate separation method.The strain was identified as Bacillus subtilis through 16S rRNA gene sequencing and sequence homology analysis.The fermentation product was purified and identified asγ-PGA using methods such as ultraviolet spectroscopy,infrared spectroscopy,and amino acid analysis.By measuring the emulsion potential,particle size,and microstructure,it was found that 0.01%γ-PGA and 15 mg/mL pea protein could prepare emulsions with good stability,small and uniform droplets,which could improve the stability of pea protein emulsions.The results provide a reference for broadening the application ofγ-PGA and pea protein in food.
作者
张辉燕
代俊
高志明
钱莹
Zhang Huiyan;Dai Jun;Gao Zhiming;Qian Ying(School of Life and Health Sciences,Hubei University of Technology,National‘111’Center for Cellular Regulation and Molecular Pharmaceutics,Key Laboratory of Fermentation Engineering(Ministry of Education),Cooperative Innovation Center of Industrial Fermentation(Ministry of Education&Hubei Province),Hubei Key Laboratory of Industrial Microbiology,Hubei University of Technology,Wuhan 430068)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第11期86-94,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金面上项目(31972033)。
作者简介
第一作者:张辉燕,女,硕士生;通信作者:钱莹,E-mail:20229027@hbut.edu.cn。
