研究葡萄糖酸-δ-内酯(glucon-δ-lactone;GDL)添加量、保温温度、保温时间等因素对谷氨酰胺转氨酶(Transglutaminase;TGase)作用下内酯豆腐凝胶强度的影响;并探讨了TGase对蛋白的作用机制。结果显示;适量TGase可明显改善内酯豆腐的凝胶强度;最佳工艺参数为：0.3%GDL;0.05%TGase;时间3 h;温度50 ℃。凝胶电泳(sodium dodecyl fulfate-polyacrylamide gel electrophoresis; SDS-PAGE)显示;7S中的α’、α亚基及11S中的A3肽链与TGase的作用关系最密切;其次是7S中β、γ亚基及11S中的A肽链。

The effect of Transglutaminase (TGase) on rupture strength of lactone tofu was studied by changing the content of Glucon-Delta-Lactone (GDL); the incubation temperature and the holding time; and the action mechanism was also discussed. The results showed that appropriate amount of TGase could obviously improve the gel strength of lactone Tofu. The optimum parameters were as follows: 0.3%GDL; 0.05% TGase; 3 h holding time and 50 ℃ holding temperature. The results of SDS-PAGE showed that the α′ and α subunits in 7S and the A3 peptide in 11S were most closely related to TGase; followed by the β and γ subunits in 7S and the A peptide in 11S.