Effect of Ultrasound Treatment on Structural Properties and Gel Water Holding Capacity of Transglutaminase-Catalyzed Whey Protein Isolate
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摘要: 本文研究了超声处理(20 kHz,400 W,0、10、20、30、40 min)对转谷氨酰胺酶(TGase)交联乳清分离蛋白(WPI)的分子量分布、粒径分布、荧光强度、表面疏水性和凝胶保水性的影响。结果表明,TGase交联WPI后生成了分子量约为120 kDa的大分子聚合物,且聚合物的量随着超声处理时间的增加而逐渐增加;TGase交联WPI后的荧光强度高于未交联的WPI,且荧光强度随着超声处理时间的增加而增大;TGase交联后WPI的表面疏水性增大,且随着超声处理时间的延长,表面疏水性逐渐升高。此外,WPI的粒径随着超声处理而减小,但TGase交联后WPI的粒径明显高于未交联的WPI。TGase交联后WPI的凝胶保水性呈上升趋势,并且随着超声时间的延长而逐渐升高。因此,TGase交联WPI可以改变WPI的结构,增强其凝胶保水性。Abstract: The effect of ultrasound treatment (20 kHz,400 W,0,10,20,30,40 min) on the molecular weight distribution,particle size distribution,fluorescence intensity,surface hydrophobicity and water holding capacity (WHC) of TGase-catalyzed WPI were studied. SDS-PAGE indicated that the formation of high molecular aggregates (with a molecular weight about 120 kDa) after the reaction of TGase cross-linking,and the amount of aggregates increased with the increase of ultrasound time. The results of fluorescence spectroscopy and surface hydrophobicity analysis showed that TGase-catalyzed WPI had higher fluorescence intensity and surface hydrophobicity than WPI,which increased with the ultrasound time increasing. Besides,the particle size of TGase-catalyzed WPI was significantly higher than that of WPI. In addition,the water holding capacity of WPI increased after TGase cross-linking,which also increased with the increase of ultrasound time. Therefore,TGase-catalyzed cross-linking of WPI could change WPI structure,and enhance its gel water holding capacity.
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