超高压处理对谷氨酰胺转氨酶诱导的大豆分离蛋白凝胶冻融稳定性影响研究
- Title:
- Effect of Ultra-high Pressure Treatment on Freeze-thaw Stability of Soybean Protein Isolate Gel Induced by Transglutaminase
- 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。
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