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食品与发酵工业  2017, Vol. 43 Issue (6): 66-    
  本期目录 | 过刊浏览 | 高级检索 |
生物酶法改性提高植物组织化蛋白的产品特性
李占方,诸葛斌,宗红,陆信曜,方慧英,许乔,张静,张润杰
江南大学,糖化学与生物技术教育部重点实验室,江苏无锡,214122;江南大学,工业生物技术教育部重点实验室,生物工程学院,工业微生物研究中心,江苏无锡,214122
江苏全盈生物科技有限公司,江苏宿迁,223800
Enzyme modification to improve product characteristics of textured vegetable protein
LI Zhan-fang,ZHU Ge-bin,ZONG Hong,Lu Xin-yao,FANG Hui-ying,XU Qiao,ZHANG Jing,ZHANG Run-jie
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摘要 以低温脱脂豆粕、大豆分离蛋白、谷朊粉和小麦淀粉为原料,研究生物酶[菠萝蛋白酶、转谷氨酰胺酶(TG)酶]法改性对植物组织化蛋白产品特性的影响,并探讨了酶改性对植物蛋白组织化过程中化学键和蛋白质二级结构的变化规律.研究表明:经菠萝蛋白酶酶解处理的植物组织化蛋白的产品特性优于TG酶,当菠萝蛋白酶加酶量为12.0 U/g时,组织化蛋白的弹性、咀嚼度分别提高了48%和71%;植物蛋白经菠萝蛋白酶酶解处理后,组织化蛋白中二硫键、氢键与疏水键三者交互作用增强,同时蛋白质二级结构中β-折叠向无规则卷曲转变,无规则卷曲含量提高43%,表明二硫键、氢键和疏水键三者交互作用和二级结构中的无规则卷曲有利于植物组织化蛋白弹性和咀嚼度的改善,其中无规则卷曲含量起关键性作用.
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Abstract: With defatted soybean meal,soybean protein isolate,wheat gluten and wheat starch as raw materials,the effects of enzyme modification on the textured vegetable proteins' product characteristics and the chemical crosslinking and secondary structure in the organization process of vegetable protein were explored.The results showed that the product characteristics of textured vegetable protein enzymolysised by bromelain were better than those treated by TG enzyme.When the consumption of bromelain was 12.0 U/g,the elasticity and chewiness of textured vegetable protein were increased by 48% and 71% respectively.After treated by bromelain,the interactions among disulfide bond,hydrogen bond and hydrophobic bond of textured vegetable protein were enhanced.Meanwhile,the β-fold and β-turn of secondary structure were turned to random curl,whose content was increased by 43%.The results showed that the interactions among disulfide bond,hydrogen bond and hydrophobic bond and random curl of secondary structure were helpful for the improvement of textured vegetable protein's elasticity and chewiness,wherein the content of random curl played a crucial role.
               出版日期:  2017-06-25      发布日期:  2017-12-01      期的出版日期:  2017-06-25
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