摘要
以谷氨酰胺转氨酶(TG酶)酶活、处理时间和酪蛋白/汉麻籽蛋白质量比为自变量,采用响应面法(RSM)优化酪蛋白-汉麻籽蛋白复合物的制备工艺,测定最优工艺下复合物的体外消化率、致敏性、微观结构。结果表明,复合物制备最优工艺条件为:TG酶酶活31.90 U/g,交联时间2.06 h,酪蛋白/汉麻籽蛋白质量比10.51∶1.49。在最优工艺条件下,酪蛋白-汉麻籽蛋白复合物的抗消化酶酶解能力增强,致敏性在消化前或轻度水解时比未交联蛋白低。此外,TG酶交联改变了蛋白的微观形貌,证实两种蛋白间存在相互作用。
The preparation conditions including transaminase(TGase)activity,treatment time and casein/hemp protein isolate(HPI)ratios were optimized through response surface methodology(RSM).The in vitro digestibility,allergenicity and microstructure of the optimal complex were determined.The optimal cross-linking conditions were as follows:TGase activity was 31.90 U/g,treatment time was 2.06 h,and casein/HPI ratio was 10.51∶1.49.In this case,casein-HPI complex showed enhanced resistance to digestive enzymes and lower allergenicity before digestion or mild hydrolysis.In addition,TGase cross-linking changed the microscopic morphology of the protein,confirming the interaction between casein and HPI.
作者
王丹凤
薛舒苑
周学府
钟宇
郑远荣
邓云
Wang Danfeng;Xue Shuyuan;Zhou Xuefu;Zhong Yu;Zheng Yuanrong;Deng Yun(School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 201100;Inner Mongolia Agricultural University,Hohhot 010018;State Key Laboratory of Dairy Biotechnology,Shanghai Engineering Research Center of Dairy Biotechnology,Dairy Research Institute,Bright Dairy&Food Co.,Ltd.,Shanghai 200436)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第7期267-277,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
上海市闵行区科学技术委员会产学研合作计划项目(2019MHC059)
上海市科学技术委员会工程中心建设项目(16DZ2281400)。
关键词
酪蛋白
汉麻籽蛋白
消化性
致敏性
casein
hempseed protein
digestibility
allergenicity
