微生物转谷氨酰胺酶对大豆分离蛋白乳液凝胶性能的影响

Study of properties of Soy Protein-Stabilized Emulsion Gels Induced by Microbial Transglutaminase

摘要:

研究了不同油相比例(?=0.2~0.6）的微生物φ转谷氨酰胺酶（MTGase）诱导的大豆分离蛋白（SPI）乳液凝胶性能及微观结构，发现提高乳液中的油相比例，凝胶的弹性模量G’及凝胶持水性均有显著提高并存在一定相关性，乳液凝胶形成的凝胶网络机械强度更大，油滴在酶促乳液凝胶中充当了良好的“活性填充剂”。

Abstract:

The properties and microstructures of MTGase induced SPI emulsion gels with different oil volume fractions (?=0.2~0.6) were studied. It was found that the water-holding capacity and G' progressively increased with oil fractions increasing. Confocal laser scanning microscope analyses indicated that the network microstructure of the formed emulsion gels varied with oil volume fractions. The networks became much stronger with oil volume increasing. Protein-coated oil droplets can act as “active fillers” in the emulsion gel formation.