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投稿时间：2023-03-17
投稿时间：2023-03-17
中文摘要: 豌豆分离蛋白（pea protein isolate，PPI）较差的凝胶性限制了其在食品中的应用。该文探究不同pH 值（10、11、12）对转谷氨酰胺酶（transglutaminase，TG）诱导和葡萄糖酸-δ-内酯（glucono-δ-lactone，GDL）酸诱导豌豆分离蛋白凝胶（TG 凝胶和GDL 凝胶）特性和结构的影响。结果表明，pH 值偏移可显著改善TG 凝胶的性质，特别是pH12 偏移改性后TG 凝胶的持水性可达到最大值（92.13±2.40）%，硬度可达到最大值（413.82±4.90）g；游离巯基和非网络蛋白含量分别显著降低至（2.60±0.04）μmol/g 和（6.00±0.40）%。TG 添加量大于50 U/g 时对凝胶的持水性和非网络蛋白含量没有显著影响。相反，pH 值偏移对GDL 凝胶的持水性和硬度无明显的改善作用。二级结构中α-螺旋和β-折叠含量的增加以及微观结构中孔径小、表面均匀致密的凝胶网络均表明pH 值偏移可以显著改善TG 凝胶的性质。
Abstract:The poor gelation property of pea protein isolate（PPI）limits its application in food. This study investigated the effect of different pH values（10，11，and 12）on the induction of transglutaminase（TG）and gluconoδ-lactone（GDL）acid-induced PPI gels（referred to as TG gels and GDL gels）in terms of their characteristics and structures. The results showed that pH-shifting significantly improved the properties of TG gels，especially the water-holding capacity of the gel increasing to（92.13±2.40）%，and the hardness increasing to（413.82±4.90）g after pH12 shift modification. The content of free sulfhydryl groups and non-network proteins significantly decreased to（2.60±0.04）μmol/g and（6.00±0.40）%. The addition of TG enzyme more than 50 U/g had no significant effect on the water holding capacity and non-network protein content of the gel. On the contrary，the pH-shifting did not significantly improve the water holding capacity and hardness of GDL gels. The increase in the content of α-helix and β-sheet in the secondary structure and the formation of a gel network with small pore size and uniform surface density in the microstructure all demonstrated that pH-shifting significantly improved the properties of TG gels.
文章编号：202318002 中图分类号： 文献标志码：
基金项目:国家自然科学基金青年科学基金项目（32001626）；大学生创新创业训练计划项目（202210057283、202210057319）
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