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| 谷氨酰胺转氨酶对大豆分离蛋白生产的影响 |
| Effect of glutamine transaminase on production of soybean protein isolate |
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| DOI： |
| 中文关键词: TG酶 低温豆粕 大豆分离蛋白 凝胶 |
| 英文关键词:glutamine transaminase low temperature soybean meal soybean protein isolate gel |
| 基金项目: |
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| 中文摘要: |
| 通过对大豆分离蛋白生产过程中添加谷氨酰胺转氨酶（TG酶）进行改性实验，研究了添加TG酶对萃取、酸沉和中和等生产过程的影响；根据改性后的大豆分离蛋白的凝胶性质变化，确定了最佳的生产工艺。结果表明：当TG酶添加量为0.22%时，萃取提取率降低1.2%，酸沉损失率降低13%，大豆分离蛋白的回收率由70.2%提高到75.3%,凝胶硬度提高25.1%，弹性提高12.3%，咀嚼性提高41.1%。 |
| 英文摘要: |
| Soybean protein isolate was modified by adding glutamine transaminase in its production, the effects of glutamine transaminase on processes of extraction, acid precipitation and neutralization were studied,and the protein gel property was also assessed, then the optimal production process was determined. The results showed that when the dosage of glutamine transaminase was 0.22%,the extraction rate in extraction process and loss rate in acid precipitation process decreased by 1.2% and 13%,respectively, the protein recovery rate increased from 70.2% to 75.3%, and the hardness, resilience and chewiness of the gel increased by 25.1%, 12.3% and 41.1%， respectively. |
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