中国食品学报2011，Vol.11Issue(4)：90-95,6.
鸡肉蛋白和大豆蛋白的相互作用和机理研究
Interaction and Mechanism of Chicken and Soy Proteins Catalyzed by Enzyme
摘要
Abstract
Objective: To examine the effectiveness of transglutaminase as a catalyst for the interaction of chicken and soy proteins and investigate the contribution of enzyme-induced cross-linking to the gel-forming ability and emulsifying properties of the protein mixtures. Methods: Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), differential scanning calorimetry (DSC), fluorescence spectra were applied to study protein-protein interactions. Results: TG could be able to catalyze the covalent cross-linking reaction of chicken and soy proteins effectively, producing large protein molecules to form a stable structure with three-dimensional network, which made the water holding capacity and emulsifying capacity of the protein mixtures be improved very well, respectively to 95% and 13 m2/g. Conclusion: Enzyme-catalyzed covalent cross-linking improved the protein's properties, such as gelation and emulsification, which could be to maximize the functional characteristics of soy protein in chicken products.关键词
转谷氨酰胺酶/鸡肉蛋白/大豆蛋白/蛋白质作用/共价交联Key words
transglutaminase/ chicken protein/ soy protein/ protein interaction/ covalent cross-linking引用本文复制引用
欧阳艳华,汪少芸,周红,陈明,饶平凡..鸡肉蛋白和大豆蛋白的相互作用和机理研究[J].中国食品学报,2011,11(4):90-95,6.基金项目
福建省科技厅重点项目资助(2008N0102) （2008N0102）
