食品工业科技2018，Vol.39Issue(1)：162-166,5.DOI:10.13386/j.issn1002-0306.2018.01.030
谷氨酰胺转氨酶对山杏仁蛋白凝胶特性的影响
Effect of transglutaminase on gel properties of bitter apricot kernel protein
摘要
Abstract
In order to improve the gel properties of bitter apricot kernel protein,transglutaminase (TG) was used as a crosslinking 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 bitter apricot kernel 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 bitter apricot kernel protein gel,which could improve the functional properties and application value of the bitter apricot kernel protein.关键词
山杏仁蛋白/谷氨酰胺转氨酶/凝胶特性Key words
bitter apricot kernel protein/transglutaminase/gel properties分类
轻工纺织引用本文复制引用
文晓语,金凤,汪涛,王丰俊..谷氨酰胺转氨酶对山杏仁蛋白凝胶特性的影响[J].食品工业科技,2018,39(1):162-166,5.基金项目
中央高校基本科研业务费专项(2015ZCQ-SW-04). （2015ZCQ-SW-04）
