食品科学2018，Vol.39Issue(5)：20-25,6.DOI:10.7506/spkx1002-6630-201805004
转谷氨酰胺酶诱导调质大豆分离蛋白凝胶的水分分布及凝胶特性
Moisture Distribution and Texture Properties of Transglutaminase-Induced Soybean Protein Isolate Gels
摘要
Abstract
The water distribution,texture properties and microstructure of modified soybean protein isolate (SPI) gels induced by transglutaminase (TGase) were detected using a low-field nuclear magnetic resonance (LF-NRM) instrument,a texture profile analyzer (TPA),and a differential scanning calorimeter (DSC).The obtained results showed that increasing percentage of 11S globulin in modified SPI was significantly correlated with the moisture distribution,texture properties and microstructure of SPI gels.The transverse relaxation time (T2) decreased first and then increased with increasing the 11S globulin percentage from 60％ to 80％ (m/m).Besides,the viscosity,hardness and chewiness all declined.The thermal stability of SPI gels showed an initial increase followed by a decrease,and the lowest enthalpy change (△ H) was observed with 70％ 11S globulin,indicating reduced water loss.The microstructure of SPI gels with 60％ and 70％ 11S globulin presented a flat surface with smaller and relatively homogenous pits.关键词
调质大豆分离蛋白/低场核磁共振/水分分布/质构特性/微观结构Key words
modified soybean protein isolate/low-field nuclear magnetic resonance/moisture distribution/texture profile analysis properties/microstructure分类
轻工纺织引用本文复制引用
田海娟,胡耀辉,于寒松,王玉华,朴春红,刘俊梅,代伟长,刘景圣..转谷氨酰胺酶诱导调质大豆分离蛋白凝胶的水分分布及凝胶特性[J].食品科学,2018,39(5):20-25,6.基金项目
国家现代农业(大豆)产业技术体系建设专项(CARS-04) （大豆）
