| 时文芳，刘玉青，焦婷婷，曹艳华.超高压协同谷氨酰胺转氨酶处理
对花生蛋白凝胶特性的影响[J].中国油脂,2026,51(8):.[SHI Wenfang, LIU Yuqing, JIAO Tingting, CAO Yanhua.Effect of ultra-high pressure combined with transglutaminase treatment on properties of peanut protein gel[J].China Oils and Fats,2026,51(8):.] |
| 超高压协同谷氨酰胺转氨酶处理
对花生蛋白凝胶特性的影响 |
| Effect of ultra-high pressure combined with transglutaminase treatment on properties of peanut protein gel |
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投稿时间：2026-02-10 修订日期：2026-04-29 录用日期：2026-03-23
出版日期：
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| DOI：10.19902/j.cnki.zgyz.1003-7969.260051 |
| 中文关键词: 超高压 谷氨酰胺转氨酶 花生蛋白凝胶 结构特性 功能特性 |
| 英文关键词:ultra-high pressure transglutaminase peanut protein gel structural property functional property |
| 基金项目:河南省高等学校重点科研项目（25B550031） |
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| 中文摘要: |
| 旨在提升花生蛋白的凝胶特性，以花生粕为原料，采用碱溶酸沉法制备花生蛋白，通过超高压协同谷氨酰胺转氨酶（TG酶）处理花生蛋白，经热诱导后形成花生蛋白凝胶，分析不同超高压压力（0~600 MPa)对花生蛋白凝胶的持水性、质构特性、微观结构、傅里叶红外光谱、SDS-PAGE图谱及游离巯基含量的影响。同时，对花生蛋白凝胶的功能特性和结构特性之间的相关性进行了分析。结果表明：适度的超高压协同TG酶处理可显著提升花生蛋白凝胶的持水性与质构性能，有利于形成均匀、致密的孔隙网络结构；随着超高压压力的升高，花生蛋白凝胶的二级结构重构，β-折叠含量先降低后升高，β-转角含量则先升高后降低，游离巯基含量先降低后升高；SDS-PAGE结果显示，未出现新的蛋白条带，但游离亚基条带的强度减弱；花生蛋白凝胶结构特性与其功能特性之间存在显著相关性。综合来看，500 MPa是优化花生蛋白凝胶特性的最佳条件。 |
| 英文摘要: |
| To enhance the gelation properties of peanut protein, peanut protein was extracted from peanut meal by alkali dissolution and acid precipitation, then treated with ultra-high pressure(UHP) combined with transglutaminase (TGase) and heat-induced to form peanut protein gel. The effects of different UHP levels (0-600 MPa) on the water-holding capacity, texture properties, microstructure, Fourier transform infrared spectroscopy(FT-IR), SDS-PAGE patterns, and free sulfhydryl content of the peanut protein gel were evaluated. Meanwhile, the correlation between structural properties and functional properties of peanut protein gel was investigated. The results showed that moderate UHP combined with TGase treatment significantly improved the water-holding capacity and texture properties of peanut protein gel, facilitating the formation of a uniform and dense network structure. With the increase of UHP, the secondary structure of peanut protein gel was rearranged, the relative content of β-sheet first decreased and then increased, whereas the β-turn content first increased and then decreased, and the free sulfhydryl content first decreased and then increased. The SDS-PAGE results indicated that no new protein bands appeared, while the band intensities of the free subunits bands weakened. There was a significant correlation between the structural properties and functional properties of the peanut protein gel.Overall, 500 MPa is the optimal condition for improving the gelation properties of peanut protein. |
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