| 宋春丽，陈佳鹏，任健.糖基化交联反应对酪蛋白胶凝和乳化性质的影响[J].中国油脂,2017,42(02):.[SONG Chunli, CHEN Jiapeng, REN Jian.Effects of glycation cross-linking reaction on gelling and emulsifying properties of casein[J].China Oils and Fats,2017,42(02):.] |
| 糖基化交联反应对酪蛋白胶凝和乳化性质的影响 |
| Effects of glycation cross-linking reaction on gelling and emulsifying properties of casein |
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| DOI： |
| 中文关键词: 酪蛋白 糖基化 胶凝性质 乳化性质 转谷氨酰胺酶 |
| 英文关键词:casein glycation gelling property emulsifying property transglutaminase |
| 基金项目: |
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| 中文摘要: |
| 利用转谷氨酰胺酶催化酪蛋白与壳寡糖发生糖基化交联反应，控制反应时间 (1、2 h和4 h) 制备3种糖基化交联蛋白质(修饰酪蛋白)，分析糖基化交联反应对酪蛋白胶凝和乳化性质的影响。结果表明：修饰酪蛋白的凝胶时间显著缩短(约50%)；凝胶的持水能力为99%（800 r/min条件下离心10 min)，较高；凝胶的微观结构发生了显著的变化，而且随着反应时间的延长，凝胶的空间网络结构更加规则；糖基化交联反应对酪蛋白的乳化活性及乳化稳定性影响较大。 |
| 英文摘要: |
| Transglutaminase was used to catalyze glycation cross-linking reaction of casein and oligochitosan. Three kinds of glycation cross-linked proteins (modified casein) were prepared by controlling reaction time of 1, 2, 4 h. The effects of glycation cross-linking reaction on gelling and emulsifying properties of casein were analyzed. The results showed that the gelation time of the modified casein nearly reduced by 50%. The water holding capacity (centrifugation at 800 r/min for 10 min) of the gel was higher, reaching 99%. The microstructure of the gel changed significantly, and the spatial network structure of the gel was more regular with the reaction time prolonging. The effects of glycation cross-linking reaction on the emulsifying activity and emulsion stability were great. |
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