食品工业科技2015，Vol.36Issue(13)：143-149,7.DOI:10.13386/j.issn1002-0306.2015.13.021
谷氨酰胺转氨酶对鸡蛋蛋白热凝固性的影响
Effect of transglutaminase on the heat coagulation of egg white
雷明辉 1叶劲松 1张铭容 1李智 1李睿 1肖梦 1张子丽 1李昕阳 1郑伯红1
作者信息
- 1. 四川农业大学食品学院,四川雅安625014
- 折叠
摘要
Abstract
The effect of sodium chloride concentration,pH,enzyme acting temperature,time and its adding amount on the gel hardness and water holding capacity of egg white treated by transglutaminase were studied in this experiment.The SDS-PAGE electrophoresis was used to analyze the protein crosslinking after enzyme treatment to explore the mechanism of transglutaminase on heat coagulation of egg white.The results showed that the gel hardness and water holding capacity of egg white was increased significnatly after TGase treatment (p ＜ 0.01).When sodium chloride concentration was 0.4mol/L,pH was 6.0,temperature was 35℃,acting time was 3.5h and the TGase addition was 10U/g protein,the value of gel hardness and water holding capacity of egg white reached their maximum value of(134.73 ± 1.79) g and 93.83％ ±0.58％,which were 58.87％ and 29.38％ higher than that of control group,respectively.The SDS-PAGE electrophoresis analysis showed:TGase could contribute to the crosslinking of protein molecules in egg white under certain conditions,which improved the heat coagulation of egg white.关键词
谷氨酰胺转氨酶/鸡蛋蛋白/热凝固性Key words
transglutaminase/egg white/heat coagulation分类
轻工纺织引用本文复制引用
雷明辉,叶劲松,张铭容,李智,李睿,肖梦,张子丽,李昕阳,郑伯红..谷氨酰胺转氨酶对鸡蛋蛋白热凝固性的影响[J].食品工业科技,2015,36(13):143-149,7.
