谷氨酰胺转氨酶改善内酯豆腐凝胶强度的作用机理

摘要

The effect of Transglutaminase (TGase) on rupture strength of lactone tofu was studied by changing the content of Glucon-Delta-Lactone (GDL),the incubation temperature and the holding time,and the action mechanism was also discussed.The results showed that appropriate amount of TGase could obviously improve the gel strength of lactone Tofu.The optimum parameters were as follows:0.3％ GDL,0.05％ TGase,3 h holding time and 50 ℃ holding temperature.The results of SDS-PAGE showed that the α'and α subunits in 7S and the A3 peptide in 11S were most closely related to TGase,followed by the β and γ subunits in 7S and the A peptide in 11S.%研究葡萄糖酸-δ-内酯(glucon-δ-lactone,GDL)添加量、保温温度、保温时间等因素对谷氨酰胺转氨酶(Transglutaminase,TGase)作用下内酯豆腐凝胶强度的影响,并探讨了TGase对蛋白的作用机制.结果显示,适量TGase可明显改善内酯豆腐的凝胶强度,最佳工艺参数为:0.3％ GDL,0.05％ TGase,时间3h,温度50℃.凝胶电泳(sodium dodecyl fulfate-polyacrylamide gel electrophoresis,SDS-PAGE)显示,7S中的α'、α亚基及11S中的A3肽链与TGase的作用关系最密切,其次是7S中β、γ亚基及11S中的A肽链.