Effect of Transglutaminase on Freeze-Thaw Stability of Soybean Protein Isolate Emulsion

被引：0

作者：

Yu, Guoping ^{[1
]}

Yue, Chonghui ^{[1
]}

Chen, Yuan ^{[1
]}

Liu, Peng ^{[1
]}

Liu, Yanqiu ^{[1
]}

Dong, Liangwei ^{[1
]}

机构：

[1] School of Food Science, Northeast Agricultural University, Harbin,150030, China

来源：

Shipin Kexue/Food Science | 2019年 / 40卷 / 06期

关键词：

Enzymatic modification - Freeze-thaw stability - Sodium dodecyl sulfate-polyacrylamide gel electrophoresis - Soybean protein isolates - Soybean protein isolates (SPI) - Theoretical foundations - Thermal characteristics - Transglutaminases;

D O I：

10.7506/spkx1002-6630-20171207-081

中图分类号：

学科分类号：

摘要：

In this study, transglutaminase (TGase) was used to improve the freeze-thaw stability of oil-in-water emulsion stabilized by soybean protein isolate (SPI). We evaluated the influence of TGase reaction time, enzyme dosage and the number of freeze-thaw cycles on the freeze-thaw stability of SPI-stabilized emulsion as ref l ected by oiling off and creaming index. Meanwhile, the microstructure and thermal characteristics of the emulsions containing SPI and TGase-modified SPI as emulsifier were compared, and the effect of TGase modification on SPI composition was examined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Furthermore, the relationship between enzymatic modification and emulsion stability was analyzed. The results show that after three freeze-thaw cycles, the emulsion containing TGasemodified SPI maintained good stability. A crosslinking time of 3 h and an enzyme dosage of 1.5% were found to be optimal conditions to obtain better freeze-thaw stability. The emulsion remained stable as indicated by its microstructure. The changes in thermal properties during freeze-thaw showed that the crystallization and melting behavior of the emulsion altered. SDS-PAGE revealed that SPI composition changed after enzymatic modification, thus affecting the freeze-thaw stability of the emulsion. This study provides a theoretical foundation for applying TGase-modified SPI in frozen food. © 2019, China Food Publishing Company. All right reserved.

引用

页码：22 / 27