TGase对花生分离蛋白与蓝园鲹酶解物交联产物乳化特性影响的研究

本文利用转谷氨酰胺酶(TGase)将花生分离蛋白(PPI)与蓝园鲹酶解物(DPH)进行酶法交联，并经高压均质制成O/W型乳状液，研究了TGase的交联作用对乳状液的粒度分布、表面积平均粒径、显微结构及离心乳析率等的影响。结果表明：TGase可促使PPI与不同水解度的DPH交联，与交联前的电泳图相比，低分子量亚基条带(31-14 kDa)消褪，高分子量亚基条带(>97 kDa) 生成；DPH的水解程度对交联物的乳化性有重要影响，DPH的水解度DH=5.5%时所得PPI与DPH的交联物具有较好乳化特性。此外，结果分析显示交联作用使PPI-DPH乳状液表面积平均粒径d3,2及离心乳析率减小，表明TGase可提高PPI-DPH异源蛋白交联产物的乳化活性与乳化稳定性。因此，通过TGase催化制备具有优良乳化特性的异源蛋白交联物用于食品领域将具有广泛的应用前景。

Research on Emulsifying Properties of the Cross-linking Product of Peanut Protein Isolated and Decapterus Maruadsi Hydrolysates by TGase

The emulsifying properties of the cross-linking product of peanut protein isolated (PPI) and decapterus maruadsi protein hydralysates (DPH) treated by transglutaminase (TGase) were investigated. In cross-linked samples, low molecular weight bands (31-14 kDa) vanished while high molecular weight bands (>97 kDa) appeared in SDS-PAGE gel, which proved the successfully linkage of PPI and DPH by TGase. The emulsifying activity and emulsifying stability of the cross-linked “PPI-DPH” proteins were improved comparing with the untreated samples. The way to link proteins derived from different origins (eg. plant protein and animal protein) by TGase might be helpful for developing new emulsifiers, which could be widely used as novel emulsifiers in food industry.