谷氨酰胺转氨酶交联对牦牛乳曲拉酪蛋白功能性质的影响

史莹; 杨敏; 梁琪; 文鹏程; 张卫兵; 张炎

doi:10.13386/j.issn1002-0306.2014.08.031

谷氨酰胺转氨酶交联对牦牛乳曲拉酪蛋白功能性质的影响

史莹^1,2,
杨敏^2,3,
梁琪^1,2,
文鹏程^1,2,
张卫兵^1,2,
张炎^1,2

1. 甘肃农业大学食品科学与工程学院
2. 甘肃省功能乳品工程实验室
3. 甘肃农业大学理学院

基金项目:

国家自然科学基金资助项目(30960260)；

详细信息

作者简介:
史莹 (1988-) , 女, 在读硕士研究生, 研究方向:乳品科学与技术。;

中图分类号: TS252.1
计量
- 文章访问数: 0143
- HTML全文浏览量: 023
- PDF下载量: 0238
出版历程
- 收稿日期: 2013-08-04

Effect of transglutaminase cross-linking on the functional properties of kurut casein from yak milk

College of Food Science and Engineering, Gansu Agricultural University
Functional Dairy Product Engineering Lab of Gansu
College of Science, Gansu Agricultural University

摘要

摘要: 以曲拉和荷斯坦牛乳酪蛋白为原料,利用安全、高效的谷氨酰胺转氨酶对其进行交联修饰,研究谷氨酰胺转氨酶对酪蛋白功能性质的影响,测定交联前后样品的持水性、持油性、热稳定性、黏度、起泡性。结果表明,牦牛乳曲拉酪蛋白和荷斯坦牛乳酪蛋白经过谷氨酰胺转氨酶交联后,两种酪蛋白的交联度分别可达到20.04%(p<0.05)和25.15%(p<0.05),曲拉酪蛋白的持水性、热稳定性、黏度和泡沫稳定性显著增加(p<0.05),荷斯坦酪蛋白的黏度和热稳定性显著增加(p<0.05),其余性质均无显著差异。研究结果能为酶法改性酪蛋白的工业化生产提供理论依据。
- 谷氨酰胺转氨酶 /
- 酪蛋白 /
- 交联 /
- 功能性质
Abstract: Kurut caseins and cow caseins as the research object were modified with safe and effective transglutaminase. Effcet of transglutaminase cross- linking on the functional properties of casein were investigated. Water-holding capacity, fat-binding capacity, heat stability, viscosity and foaming properties were measured in this study. The results showed that the free amino groups of kurut caseins and cow caseins respectively decrease by 20.04% (p<0.05) and 25.15% (p<0.05) after transglutaminase cross-linking. Waterholding capacity, heat stability, viscosity and foam stability of kurut caseins significantly increased (p<0.05) .Viscosity and heat stability of cow caseins significantly increased (p <0.05) . The other properties was no obvious different. The results provided theoretical basis for industrial production of enzymatic modification with casein.
- transglutaminase /
- casein /
- cross-linking /
- functional properties

HTML全文

参考文献(20)

[1]	Cui L, Fan X R, Wang P, et al.Casein and transglutaminasemediated modification of wool surface[J].English Life Science, 2011, 11 (2) :201-206.
[2]	甘伯中, 常海军, 余群力, 等.牦牛曲拉干酪素脱色工艺优化[J].农业工程学报, 2006, 22 (10) :203-207.
[3]	Mao X Y, Cheng X, Wang X.Free-radical-scavenging and anti-anflammatory effort of yak milk casein before and after enzymatic hydrolysis[J].Food Chemistry, 2011, 126 (2) :484-490.
[4]	Wang P J, Liu H N, Wen P C, et al.The composition, size and hydration of yak casein micelles[J].International Dairy Journal, 2013, 31 (2) :107-110.
[5]	Nahid A A, Salma H A, ElShazali A M, et al.Effect of Transglutaminase Cross Linking on the Functional Properties as a Function of NaCl Concentration of Legumes Protein Isolate[J].International Journal of Biological and Life Sciences, 2010, 6 (1) :8-13.
[6]	Flanagan J, FitzGerald R J.Functional properties of Bacillus proteinase hydrolysates of sodium caseinate incubated with transglutaminase pre-and post-hydrolysis[J].International Dairy Journal, 2003, 13 (2-3) :135-143.
[7]	Elvan魻.The use of transglutaminase in dairy products[J].International Journal of Dairy Technology, 2006, 59 (1) :1-7.
[8]	Babiker F E E, Khan M A S, Naotoshi M, et al.Polymerization of soy protein digests by microbial transglutaminase for improvement of the functional properties[J].Food Research International, 1996, 29 (7) :627-634.
[9]	Siu N C, Ma C Y, Mock W Y, et al.Functional Properties of Oat Globulin Modified by a Calcium-Independent Microbial Transglutaminase[J].Journal Agricultural and Food Chemical, 2002, 50 (9) :2666-2672.
[10]	O’Sullivan M M, Kelly A L, Fox P F.Influence of transglutaminase treatment on some physico-chemical properties of milk[J].Dairy Research, 2002, 69 (3) :433-442.
[11]	Caterina D, Maria T G, Rocco R, et al.Spectrophotometric assay using o-phtaldialdehyde for the determination of transglutaminase activity on casein[J].Food Chemistry, 2002, 78 (3) :363-368.
[12]	Tomotake H, Shimaoka I, Kayashita J, et al.Physicochemical and Functional Properties of Buckwheat Protein Product[J].Journal of Agricultural and Food Chemistry, 2002, 50 (7) :2125-2129.
[13]	Zheng H G, Yang X Q, Tang C H, et al.Preparation of soluble soybean protein aggregates (SSPA) from insoluble soybean protein concentrates (SPC) and its functional properties[J].Food Research International, 2008, 41 (2) :154-164.
[14]	Jiang S J, Zhao X H.Transglutaminase-induced crosslinking and glucosamine conjugation of casein and some functional properties of the modified product[J].International Dairy Journal, 2011, 21 (4) :198-205.
[15]	Christopher P W, Debra A C, Valentineval W, et al.Immobilization and Utilization of the Recombinant Fusion Proteins Trypsin-Streptavidin andStreptavidin-Transglutaminase for Modification of Whey Protein Isolate Functionality[J].Agric Food Chem, 2002, 50 (13) :3723-3730.
[16]	Ahn H J, Kim J H, Ng P K W, et al.Functional and Thermal Properties of Wheat, Barley, and Soy Flours and Their Blends Treated with a Microbial Transglutaminase[J].Journal of Food Science, 2005, 70 (6) :380-386.
[17]	Ionescu A, Aprodu I, Daraba A, et al.The effects of transglutaminase on the functional properties of the myofibrillar protein concentrate obtained from beef heart[J].Meat Science, 2008, 79 (2) :278-284.
[18]	Wang J S, Zhao M M, Yang X Q, et al.Gelation behavior of wheat gluten by heat treatment followed by transglutaminase cross-linking reaction[J].Food Hydrocolloids, 2007, 21 (2) :174-179.
[19]	Lorenzen P C.Effects of varying time/temperature-conditions of preheating and enzymatic cross-linking on techno-functional properties of reconstituted dairy ingredients[J].Food Research International, 2007, 40 (6) :700-708.
[20]	Yildirim M, Hettiarachchy N S, Kalapathy U.Properties of Biopolymers from Cross-linking Whey Protein Isolate and Soybean11S Globulin[J].Journal of Food Science, 1996, 61 (6) :1129-1132.

施引文献(23)

期刊类型引用(14)

1.	袁朔，李芹，王萌，赵晓燕，李成泰，朱运平. 响应面优化超声辅助酸法提取核桃雄花果胶的工艺. 食品工业. 2025(01): 8-11 . 百度学术
2.	张兴明. 百香果果皮的综合利用研究进展. 食品工业. 2025(01): 142-147 . 百度学术
3.	陈安，杨柳，王思雨，余邦良. 响应面法优化超声波辅助酸法提取菠萝蜜果皮果胶工艺及理化性质研究. 广东化工. 2025(05): 50-54+69 . 百度学术
4.	吴丽丽，陈江龙，李莎. 水翁花蕾多酚的提取及其抗氧化、抑菌活性研究. 食品工业. 2024(01): 66-70 . 百度学术
5.	王崑仑，管立军，高扬，严松，李家磊，季妮娜，李波，周野. 裂褶菌发酵西洋参工艺优化及体外抗氧化能力研究. 食品工业科技. 2024(07): 142-151 . 本站查看
6.	黄海东，杨宁线，吴洪丽，谢霆霆，吕巩固，刘淼，张明生. 狐臭柴叶果胶的酸法提取工艺优化及其理化性质、抗氧化性和结构研究. 食品安全质量检测学报. 2024(13): 309-317 . 百度学术
7.	周清鹭，李燕，晏和滇，卢仕修，李舷绫，张涛，杨希，杨德龙. 果胶分离提取技术研究进展. 农产品加工. 2024(21): 115-119+124 . 百度学术
8.	刘芸，魏宗敏，陈忠铃，孙宝山，李灵犀. 辣木叶多酚的超声提取及抗氧化活性分析. 中国食品添加剂. 2023(02): 52-60 . 百度学术
9.	郑茜，邹严俊杰，周米亚，任旭. 草酸法提取柠檬果胶工艺优化及品质评价. 食品与机械. 2023(02): 182-187 . 百度学术
10.	宋青云，李玟君，庞子皓，肖一郎，汪海燕，李玉蝶，刘运，汪超，李玮. 花生根白藜芦醇的超声辅助提取工艺优化及分离提纯. 食品工业科技. 2023(16): 228-235 . 本站查看
11.	李澄，黄文婧，廖强，郭振旺. Box-Behnken响应面法优化壮药三角泡中黄酮成分提取工艺及抗氧化作用研究. 中医药导报. 2022(07): 50-54 . 百度学术
12.	杜超，刘佳慈，曹漫钰，左锋，臧延青. 赣州脐橙皮果胶的提取工艺优化及其改性前后理化性质和生物活性的研究. 食品工业科技. 2022(21): 235-244 . 本站查看
13.	王锦秀，郑明锋，李灼坤，陈清西. 基于百香果果皮果胶的可食性薄膜制备与保鲜性能研究. 当代化工研究. 2022(24): 1-5 . 百度学术
14.	林敏，陈妮娜. 微波辅助提取葡萄柚皮果胶的工艺优化. 食品安全导刊. 2022(33): 155-158+163 . 百度学术