食品与发酵工业2017，Vol.43Issue(6)：66-71,6.DOI:10.13995/j.cnki.11-1802/ts.201706011
生物酶法改性提高植物组织化蛋白的产品特性
Enzyme modification to improve product characteristics of textured vegetable protein
李占方 1诸葛斌 2宗红 1陆信曜 2方慧英 1许乔 2张静 1张润杰2
作者信息
- 1. 江南大学,糖化学与生物技术教育部重点实验室,江苏无锡,214122
- 2. 江南大学,工业生物技术教育部重点实验室,生物工程学院,工业微生物研究中心,江苏无锡,214122
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摘要
Abstract
With defatted soybean meal,soybean protein isolate,wheat gluten and wheat starch as raw materials,the effects of enzyme modification on the textured vegetable proteins' product characteristics and the chemical crosslinking and secondary structure in the organization process of vegetable protein were explored.The results showed that the product characteristics of textured vegetable protein enzymolysised by bromelain were better than those treated by TG enzyme.When the consumption of bromelain was 12.0 U/g,the elasticity and chewiness of textured vegetable protein were increased by 48％ and 71％ respectively.After treated by bromelain,the interactions among disulfide bond,hydrogen bond and hydrophobic bond of textured vegetable protein were enhanced.Meanwhile,the β-fold and β-turn of secondary structure were turned to random curl,whose content was increased by 43％.The results showed that the interactions among disulfide bond,hydrogen bond and hydrophobic bond and random curl of secondary structure were helpful for the improvement of textured vegetable protein's elasticity and chewiness,wherein the content of random curl played a crucial role.关键词
酶改性/植物组织化蛋白/化学键/二级结构Key words
enzyme modification/textured vegetable protein/chemical bond/secondary structure引用本文复制引用
李占方,诸葛斌,宗红,陆信曜,方慧英,许乔,张静,张润杰..生物酶法改性提高植物组织化蛋白的产品特性[J].食品与发酵工业,2017,43(6):66-71,6.
