芸豆蛋白热处理与鸡肉蛋白异源重组及其对功能特性的影响
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摘要
目的:芸豆蛋白主要含球状蛋白,本文研究芸豆蛋白热处理对鸡肉蛋白TG酶促交联效果及交联蛋白食品功能特性的影响。方法:采用SDS-PAGE及浊度法探究芸豆蛋白热处理对自身及与鸡肉蛋白TG酶促交联效果的影响;以凝胶性、乳化性和起泡性为指标,分析芸豆蛋白热处理对交联蛋白食品功能特性的影响。结果:电泳图谱中原有条带消失,新条带生成,表明芸豆蛋白热处理有利于自身及与鸡肉蛋白的交联反应,浊度法所得结果与此一致;凝胶性及乳化性的变化表明芸豆蛋白热处理能显著提高交联蛋白的凝胶性和乳化性;起泡性的变化表明芸豆蛋白热处理对起泡性影响不大。结论:芸豆蛋白热处理有利于交联反应以及交联蛋白的食品功能特性的改善。
Objective: To investigate the effect of preheating Kidney bean proteins(mainly include globulin) on the cross-linking reaction between it and Chicken proteins and their functional properties. Methods: Sodium dodecyl sulfatepolyacrylamide gel electrophoresis(SDS-PAGE) and nephelometry were applied to study the effect of preheating Kidney bean proteins on the cross-linking reaction, their functional properties were analysed by gelation, emulsifying properties and foaming properties. Results: Preheating Kidney bean proteins benefited both self cross-linking and cross-linking between it and Chicken proteins, which could be showed by SDS-PAGE and the turbidity of proteins mixtures. Preheating Kidney bean proteins was also beneficial to improve gelation and emulsifying capacity, but produced no effect on foaming properties. Conclusion: Preheating Kidney bean proteins was conducive to both self and mutual cross-linking reaction and the functional properties of protein mixtures.
Objective: To investigate the effect of preheating Kidney bean proteins(mainly include globulin) on the cross-linking reaction between it and Chicken proteins and their functional properties. Methods: Sodium dodecyl sulfatepolyacrylamide gel electrophoresis(SDS-PAGE) and nephelometry were applied to study the effect of preheating Kidney bean proteins on the cross-linking reaction, their functional properties were analysed by gelation, emulsifying properties and foaming properties. Results: Preheating Kidney bean proteins benefited both self cross-linking and cross-linking between it and Chicken proteins, which could be showed by SDS-PAGE and the turbidity of proteins mixtures. Preheating Kidney bean proteins was also beneficial to improve gelation and emulsifying capacity, but produced no effect on foaming properties. Conclusion: Preheating Kidney bean proteins was conducive to both self and mutual cross-linking reaction and the functional properties of protein mixtures.
引文
[1]王永刚,任海伟,马建忠,等.芸豆蛋白酶解工艺的研究[J].食品工业科技,2010,31(4):283-285.
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[3]张丙云,袁亚兰,高瑜瞡,等.芸豆蛋白的营养价值和功能特性研究[J].食品工业科技,2010,31(11):347-350.
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[7]Folk JE,Finlayson JS.The epsilon-(gamma-glutamyl)lysine crosslink and the catalytic role of transglutaminases[J].Adv Protein Chem,1997,31:1-33.
[8]Feng J,Xiong YL.Interaction of myofibrillar and preheated soy proteins[J].Journal of Food Science,2002,67(8):2851-2856.
[9]Fan TY,Sosilski FW.Dispersion and isolation of proteins from legume flours[J].Canadian Institude of Food Science and Technology,1974,7:256-259.
[10]郭尧君.蛋白质电泳实验技术[J].北京:科学出版社,1999:138.
[11]Gill TA,Chan JK,Phonchareon KF,et al.Effect of salt concentration and temperature on heat-induced aggregation and gelation of fish myosins[J].Food Res Int,1992,25:333-341.
[12]Xiang DS,Susan DA.Gelation properties of myofibrillar/pea protein mixtures induced by transglutaminase crosslinking[J].Food Hydrocolloids,2012,27:394-400.
[13]Mutilangi WAM,Panyam D,Kilara A.Functional properties of hydrolysates from proteolysis of heat-denatured whey protein isolate[J].Journal of Food Science,1996,61(2):270-275.
[14]Vilailak K,Soottawat B,Duangporn K,et al.Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally(Selaroides leptolepis)as influenced by the degree of hydrolysis and enzyme type[J].Food Chemistry,2007,102(4):1319-1322.
[15]孙鑫,唐传核,尹寿伟.芸豆7S球蛋白的热性质研究[J].现代食品科技,2008,24(8):777-780.
[16]管军军,裘爱泳,周瑞宝.提高大豆分离蛋白乳化性及乳化稳定性的研究[J].中国油脂,2003,28(11):38-42.
[17]Anuradha SN,Prakash V.Altering functional attributes of proteins through cross linking by transglutaminase-A case study with whey and seed proteins[J].Food Research International,2009,42:1259-1265.
[2]梅富华,林晓玲,温作健.菜豆的栽培技术[J].上海蔬菜,2006,6:26-27.
[3]张丙云,袁亚兰,高瑜瞡,等.芸豆蛋白的营养价值和功能特性研究[J].食品工业科技,2010,31(11):347-350.
[4]王文贤,刘学文.加入WTO对我国鸡肉加工业的影响及对策[J].食品科技,2001,(6):4-6.
[5]周雪松,赵谋明,林伟峰,等.鸡肉蛋白质组成与分离研究[J].食品与发酵工业,2005,31(10):9-12.
[6]包莹玲,潘力.微生物谷氨酰胺转胺酶作用机制及检测方法研究进展[J].食品工业科技,2008,29(7):265-269.
[7]Folk JE,Finlayson JS.The epsilon-(gamma-glutamyl)lysine crosslink and the catalytic role of transglutaminases[J].Adv Protein Chem,1997,31:1-33.
[8]Feng J,Xiong YL.Interaction of myofibrillar and preheated soy proteins[J].Journal of Food Science,2002,67(8):2851-2856.
[9]Fan TY,Sosilski FW.Dispersion and isolation of proteins from legume flours[J].Canadian Institude of Food Science and Technology,1974,7:256-259.
[10]郭尧君.蛋白质电泳实验技术[J].北京:科学出版社,1999:138.
[11]Gill TA,Chan JK,Phonchareon KF,et al.Effect of salt concentration and temperature on heat-induced aggregation and gelation of fish myosins[J].Food Res Int,1992,25:333-341.
[12]Xiang DS,Susan DA.Gelation properties of myofibrillar/pea protein mixtures induced by transglutaminase crosslinking[J].Food Hydrocolloids,2012,27:394-400.
[13]Mutilangi WAM,Panyam D,Kilara A.Functional properties of hydrolysates from proteolysis of heat-denatured whey protein isolate[J].Journal of Food Science,1996,61(2):270-275.
[14]Vilailak K,Soottawat B,Duangporn K,et al.Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally(Selaroides leptolepis)as influenced by the degree of hydrolysis and enzyme type[J].Food Chemistry,2007,102(4):1319-1322.
[15]孙鑫,唐传核,尹寿伟.芸豆7S球蛋白的热性质研究[J].现代食品科技,2008,24(8):777-780.
[16]管军军,裘爱泳,周瑞宝.提高大豆分离蛋白乳化性及乳化稳定性的研究[J].中国油脂,2003,28(11):38-42.
[17]Anuradha SN,Prakash V.Altering functional attributes of proteins through cross linking by transglutaminase-A case study with whey and seed proteins[J].Food Research International,2009,42:1259-1265.