Effect of transglutaminase on gel properties of apricot protein
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摘要: 为提高山杏仁蛋白的凝胶特性,采用谷氨酰胺转氨酶(TG酶)作为交联剂,通过单因素实验研究了TG酶添加量、pH、交联温度、交联时间对蛋白凝胶硬度、弹性、内聚力的影响,并以凝胶强度为指标,利用响应面法对山杏蛋白形成条件进行优化。优化的TG酶交联山杏仁蛋白形成凝胶的条件如下:TG酶添加量17 U/g,交联温度43℃,pH为7.2,交联时间2.5 h时,此时凝胶硬度达到(135±7.14) g。结果表明利用TG酶交联山杏仁蛋白形成凝胶具有可行性,为提高山杏仁蛋白的功能性质和应用价值提供参考。Abstract: In order to improve the gel properties of apricot protein, transglutaminase(TG)was used as a cross-linking agent in this study. The effects of TG concentration, pH, cross-linking temperature and time on the gel strength, cohesiveness and springiness were investigated on the basis of single factor, and Box-Behnken method was used to optimize the formation conditions of the apricot protein with gel strength as response index. The optimum cross-linking conditions of apricot protein gel were as follows:TG amount 17 U/g, cross-linking temperature 43℃, pH7.2, cross-linking time 2.5 h. The gel strength of was(135±7.14)g under this condition. The results indicated that it is feasibile to use TG on the formation of apricot protein gel, which could improve the functional properties and application value of the apricot protein.
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Keywords:
- apricot protein /
- transglutaminase /
- gel properties
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