生物酶法改性提高植物组织化蛋白的产品特性
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摘要
以低温脱脂豆粕、大豆分离蛋白、谷朊粉和小麦淀粉为原料,研究生物酶[菠萝蛋白酶、转谷氨酰胺酶(TG)酶]法改性对植物组织化蛋白产品特性的影响,并探讨了酶改性对植物蛋白组织化过程中化学键和蛋白质二级结构的变化规律。研究表明:经菠萝蛋白酶酶解处理的植物组织化蛋白的产品特性优于TG酶,当菠萝蛋白酶加酶量为12.0 U/g时,组织化蛋白的弹性、咀嚼度分别提高了48%和71%;植物蛋白经菠萝蛋白酶酶解处理后,组织化蛋白中二硫键、氢键与疏水键三者交互作用增强,同时蛋白质二级结构中β-折叠向无规则卷曲转变,无规则卷曲含量提高43%,表明二硫键、氢键和疏水键三者交互作用和二级结构中的无规则卷曲有利于植物组织化蛋白弹性和咀嚼度的改善,其中无规则卷曲含量起关键性作用。
With defatted soybean meal,soybean protein isolate,wheat gluten and wheat starch as raw materials,the effects of enzyme modification on the textured vegetable proteins ' product characteristics and the chemical crosslinking and secondary structure in the organization process of vegetable protein were explored. The results showed that the product characteristics of textured vegetable protein enzymolysised by bromelain were better than those treated by TG enzyme. When the consumption of bromelain was 12. 0 U/g,the elasticity and chewiness of textured vegetable protein were increased by 48% and 71% respectively. After treated by bromelain,the interactions among disulfide bond,hydrogen bond and hydrophobic bond of textured vegetable protein were enhanced. Meanwhile,the β-fold andβ-turn of secondary structure were turned to random curl,whose content was increased by 43%. The results showed that the interactions among disulfide bond,hydrogen bond and hydrophobic bond and random curl of secondary structure were helpful for the improvement of textured vegetable protein's elasticity and chewiness,wherein the content of random curl played a crucial role.
With defatted soybean meal,soybean protein isolate,wheat gluten and wheat starch as raw materials,the effects of enzyme modification on the textured vegetable proteins ' product characteristics and the chemical crosslinking and secondary structure in the organization process of vegetable protein were explored. The results showed that the product characteristics of textured vegetable protein enzymolysised by bromelain were better than those treated by TG enzyme. When the consumption of bromelain was 12. 0 U/g,the elasticity and chewiness of textured vegetable protein were increased by 48% and 71% respectively. After treated by bromelain,the interactions among disulfide bond,hydrogen bond and hydrophobic bond of textured vegetable protein were enhanced. Meanwhile,the β-fold andβ-turn of secondary structure were turned to random curl,whose content was increased by 43%. The results showed that the interactions among disulfide bond,hydrogen bond and hydrophobic bond and random curl of secondary structure were helpful for the improvement of textured vegetable protein's elasticity and chewiness,wherein the content of random curl played a crucial role.
引文
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[14]熊柳,孙庆杰,刘砚,等.转谷氨酰胺酶改性花生分离蛋白工艺的研究[J].中国粮油学报,2012,27(4):44-48.
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[16]KAJIRAT R,SUNANTA T,JIRAWAT Y.Effect of soy protein isolate on chemical and physical characteristics of meat analog[J].Asian Journalof Food and Agro-Industry,2008,1(2):99-106.
[17]LIU K.S,HSIEH F.Protein-protein interactions during high-moisture extrusion for fibrous meat analogues and comparison of protein solubility methods using different solvent systems[J].Journal of Agricultural and Food Chemistry,2008,56(8):2 681-2 687.
[18]LIU Ru,ZHAO Si-ming,XIONG Shan-bai,et al.Role of secondary structures in the gelation of porcine myosin at different p H values[J].Meat Science,2008,80(3):632-639.
[2]魏益民,康立宁,张波,等.高水分大豆蛋白组织化生产工艺和机理分析[J].农业工程学报,2006,22(10):193-197.
[3]董玲,周才琼,张波,等.大豆蛋白功能性与挤压组织化产品特性的关系研究进展[J].食品科技,2009,34(7):138-141.
[4]张波,魏益民,陈锋亮,等.组织化大豆蛋白挤压工艺参数优化研究[J].中国粮油学报,2009,24(8):16-19.
[5]KOKINI J L,HO C T,KARWE M V.Food extrusion science and technology[M].New York:Marcel Dekker INC,1992:619-630;631-653.
[6]杨光胜,陈复生,张丽芬,等.大豆蛋白改性技术研究进展[J].粮食与油脂,2013,26(11):1-3.
[7]BOLLECKER S,VIROBEN G,POPINEU Y,et al.Acid deamidation and enzymatic modification at p H10 of wheat gliadins:influence on their functional properties[J].Sciences des Aliments,1990,10(2):343-356.
[8]MIMOUNI B,RAYMOND J,MERLE-DESNOVERS AM,et al.Combined acid deamidation and enzymic hydrolysis for improvement of functionalproperties of wheat gluten[J].Journal of Cereal Science,1994,20(2):153-165.
[9]KATO A,KAZUHIKO S,KUNIHIKO K.Improvement of the functional properties of insoluble gluten by protease digestion followed by dxtran conjugation[J].Journal of Agricultural and Food Chemistry,1991,39(6):1 053-1 056.
[10]SUPATC,KAMOLWANJ,ANUVATJ,et al.Effectofextrusionconditionson physical and chemical properties ofhigh protein glutinous rice-basedsnack[J].Food Scienceand Technology,2009,42(3):781-783.
[11]CHEN Feng-liang,WEI Yi-min,ZHANG Bo.Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content[J].Food Science and Technology,2011,44(4):957-962.
[12]康立宁.大豆蛋白高水分挤压组织化技术和机理研究[D].西安:西北农林科技大学,2007:90.
[13]LIN S,HUFF H.E,HSIEH F.Texture and chemical characteristics of soy protein meat analog extruded at high moisture[J].Journal of Food Science,2000,65(2):264-269.
[14]熊柳,孙庆杰,刘砚,等.转谷氨酰胺酶改性花生分离蛋白工艺的研究[J].中国粮油学报,2012,27(4):44-48.
[15]NONAKA M,TANAKA H,OKIVAMA A,et al.Polymerization of several proteins by Ca2+independent transglutaminase derived from microorganisms[J].Agricultural and Biological Chemistry,1989,53(10):2 619-2 623.
[16]KAJIRAT R,SUNANTA T,JIRAWAT Y.Effect of soy protein isolate on chemical and physical characteristics of meat analog[J].Asian Journalof Food and Agro-Industry,2008,1(2):99-106.
[17]LIU K.S,HSIEH F.Protein-protein interactions during high-moisture extrusion for fibrous meat analogues and comparison of protein solubility methods using different solvent systems[J].Journal of Agricultural and Food Chemistry,2008,56(8):2 681-2 687.
[18]LIU Ru,ZHAO Si-ming,XIONG Shan-bai,et al.Role of secondary structures in the gelation of porcine myosin at different p H values[J].Meat Science,2008,80(3):632-639.
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