响应面优化转谷氨酰胺酶改性花生分离蛋白工艺的研究

为了改善花生分离蛋白的凝胶特性,研究了利用转谷氨酰胺酶交联改性花生分离蛋白的工艺。在进行了酶添加量、花生分离蛋白浓度和酶作用时间单因素试验基础上,利用响应面试验设计优化了酶交联改性的最佳条件。并分别测定了酶改性前后花生分离蛋白的功能性,包括:溶解性、吸油性、持水性、乳化性和乳化稳定性、起泡性和起泡稳定性。通过响应面分析得到酶改性的最佳条件:酶添加量、花生分离蛋白质量浓度和酶作用时间分别为17.75 U/g、29.60 g/mL和376 min,在此条件下,凝胶的硬度可达到333.49 g。经转谷氨酰胺酶改性后,花生分离蛋白的吸油性和持水性均有不同程度的提高,分别提高了27.41%和61.24%。

Study on modification of peanut protein isolate with transglutaminase by response surface methodology

This article focused on investigating the technology of improving the properties of peanut protein isolate(PPI)gels by cross linking modification with transglutaminase.Effects of enzyme addition amount,PPI concentration and enzyme reaction time on gel strength of peanut protein isolate modified with transglutaminase(PPIMT)were studied by single factor experiment,optimizing the optimum conditions of transglutaminase modification by response surface methodology(RSM).The functionality of PPI were measured before and after modification,including solubility,oil absorption capacity,water capacity,emulsifying capacity and emulsion stability,foamability and foam stability.According to the principle of central-composite design,the hardness was taken as an index to study the effects of PPI concentration,enzyme addition and enzyme reaction time on the gel properties of PPIMT.The RSM analysis showed when PPI concentration,enzyme addition and enzyme reaction time were 17.75 U/g,29.60 g/mL and 376 min respectively,the hardness of PPIMT gel achieved the maximum 333.492 g.Comparing with PPI,the functional properties of PPIMT had been improved.The oil absorption capacity and the water capacity were increased by 27.41% and 61.24% respectively.