| 高先晶，段晓杰，夏冰，马舒慧，吴珊，郭爽，王友慧.TG酶对花生蛋白-小麦水解蛋白交联及功能特性的影响[J].中国油脂,2026,51(7):.[GAO Xianjing, DUAN Xiaojie, XIA Bing, MA Shuhui, WU Shan,
GUO Shuang, WANG Youhui.Effects of transglutaminase on the cross-linking and functional properties of peanut protein-hydrolyzed wheat protein[J].China Oils and Fats,2026,51(7):.] |
| TG酶对花生蛋白-小麦水解蛋白交联及功能特性的影响 |
| Effects of transglutaminase on the cross-linking and functional properties of peanut protein-hydrolyzed wheat protein |
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投稿时间：2025-05-13 修订日期：2026-02-06 录用日期：2025-07-29
出版日期：2026-07-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250240 |
| 中文关键词: 谷氨酰胺转氨酶 花生蛋白 小麦水解蛋白 交联 功能特性 |
| 英文关键词:transglutaminase peanut protein hydrolyzed wheat protein cross-linking functional properties |
| 基金项目:国家重点研发计划项目（2022YFD2101403）；河南省科技研发计划联合基金（应用攻关类）项目（242103810081）；河南工业大学粮油食品学院省部级科研平台开放课题（GO202305） |
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| 中文摘要: |
| 为开发和高效利用花生蛋白，将花生蛋白与小麦水解蛋白复配，并利用 谷氨酰胺转氨酶（TG酶） 对复配蛋白进行改性，研究 TG酶对花生蛋白-小麦水解蛋白复合物交联及功能特性的影响。结果表明：添加TG酶后，花生蛋白-小麦水解蛋白复合物的游离氨基含量降低；SDS-PAGE图显示，TG酶催化下花生蛋白中参与交联反应的亚基主要为分子质量约为61.0、40.5、37.5、35.5 kDa的亚基; TG酶作用后蛋白质的溶解性降低，且花生蛋白-小麦水解蛋白复合物的溶解性降幅低于花生蛋白； 与花生蛋白相比，未添加TG酶时， 在花生蛋白与小麦水解蛋白复配比例为8∶ 2条件下，凝胶强度显著增加， 在花生蛋白与小麦水解蛋白复配比例为9∶ 1条件下，复合物的持水性、持油性均有所提高； TG酶能够改善花生蛋白的凝胶强度、乳化稳定性、持水性、持油性，当TG酶添加量为1%时效果较佳； 在花生蛋白与小麦水解蛋白复配比例为9∶ 1、TG酶添加量为0.25%条件下，复合物的乳化性、持油性较高。综上，TG酶可通过催化蛋白质的交联反应不同程度地改善花生蛋白-小麦水解蛋白复合物的功能特性。 |
| 英文摘要: |
| In order to develop and efficiently utilize peanut protein, peanut protein and hydrolyzed wheat protein were compounded and modified using transglutaminase (TGase).The effects of TGase on the cross-linking and functional properties of peanut protein-hydrolyzed wheat protein complex were studied. The results showed that after the addition of TGase, the free amino group content of peanut protein-hydrolyzed wheat protein complex decreased. SDS-PAGE showed that peanut protein subunits involved in the cross-linking reaction catalyzed by TGase were mainly those with molecular weights of approximately 61.0, 40.5, 37.5 kDa and 35.5 kDa. The solubility of protein was reduced after the treatment of TGase, and the decrease extent in solubility of peanut protein-hydrolyzed wheat protein complex was lower than that of peanut protein. Compared with peanut protein, when peanut protein was compounded with hydrolyzed wheat protein with a ratio of 9∶ 1 without TGase, the water-holding capacity and oil-holding capacity of protein were improved, while the gel strength of protein was significantly enhanced with the ratio of 8∶ 2. TGase could enhance the gel strength, emulsion stability, water-holding capacity, and oil-holding capacity of peanut protein, with better effect obtained under TGase dosage of 1%. When peanut protein and hydrolyzed wheat protein were compounded at a ratio of 9∶ 1 with TGase dosage of 0.25%, the emulsifying activity and oil-holding capacity of protein complex were relatively high. In summary, TGase can improve the functional properties of peanut protein-hydrolyzed wheat protein complex to varying degrees by catalyzing the cross-linking reaction of proteins. |
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