摘要
利用谷氨酰胺转氨酶改性乳清蛋白制备可溶性聚合物,以单因素试验和正交试验探讨了加酶量、反应温度、p H、反应时间和4℃冷藏时间对乳清蛋白可溶性聚合物的黏度影响,优化了可溶性聚合物的制备工艺。结果表明,四因素对聚合物黏度影响的主次关系为：反应温度〉p H〉反应时间〉加酶量,反应温度和p H对黏度的影响显著。当聚合物的初始黏度（冷藏0 h）为30~35 m Pa·s时,随着4℃冷藏时间的延长（0,2,4和6 h）,可溶性聚合物黏度逐渐增大,黏度增速适宜,冷藏6h之后形成凝胶。可溶性聚合物制备条件为反应温度50℃、反应时间60 min,p H 8.00和加酶量5 U/g,所得的聚合物黏度适宜易于应用,稳定且具有高凝胶性。
TGase（Transglutaminase） was used to modify whey protein to prepare soluble aggregates. The effects of TGase amount, reaction temperature, p H and reaction time were explored on the basis of single factor experiments and orthogonal experiments, then the optimal condition for preparingaggregates was optimized. The results showed primary and secondary relationships of four factors affected aggregates viscosity were that reaction temperaturep Hreaction time TGase amount, reaction temperature and p H exhibited a significant effect on viscosity. When the initial viscosity of the aggregates（storage time 0 h） was 30~35 m Pa·s, with the extension of 4 ℃ storage time（0, 2, 4, and 6 h）, soluble aggregates viscosity increased gradually. The growth rate of viscosity was suitable, and a gel was formed after 6 h. Therefore, the soluble aggregates had a suitable viscosity and easy to apply, stable and a high gel ability. The optimal condition for preparing aggregates was that reaction temperature 50 ℃, reaction time 60 min, p H 8.00 and TGase amounts 5 U/g.
出处
《食品工业》
CAS
北大核心
2016年第6期40-44,共5页
The Food Industry
基金
"十二五"农村领域国家科技计划课题(2013BAD18B07-03)
