学术
摘 要:
研究了AIcalase及转谷氨酰胺酶（TGase）酶法改性对鹰嘴豆分离蛋白（CPI）的溶解性及乳化性的影响。CPI经Alcalase水解60min（DH5．91％），低离子强度对溶解性不再有负面影响；CPI水解30min（DH5．80％），无盐或0．1mol／LNaCl条件下，蛋白质的乳化活力分别是未改性前的1．22和2．78倍。TGase对CPI在0．1mol／LNaCl条件下的溶解性及乳化活力不能起到良好的改善作用。[著者文摘]
文章出处:
《食品与发酵工业》-2007年33卷4期 -56-60页
栏目信息:
分 类 号:
Effect of Enzyme Modifications on Functional Properties of Chickpea Protein Isolates
Zhang Tao, Jiang Bo, Wanmeng Mu （The Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, Wuxi 214036, China）
Abstract:
The enzyme modifications by alcalase and transglutaminase （TGase）were performed to overcome the low solubility and emulsifying activity of chickpea protein isolates （CPI） under low ionic strength. After CPI was hydrolyzed by alcalase for 60 min （DH 5.91%）, the solubility of CPI were no longer affected by low ionic strength. When hydrolyzed for 30 min （DH 5.80%）, the emulsifying activity was 1.22 or 2.78 fold those of unmodified samples with water or 0.1 mol/L NaCl, respectively. TGase showed no good effect on the solubility and emulsifying activity of CPI at 0.1 mol/L NaC1.[著者文摘]
Key words:
chickpea, protein, functional properties, enzymes, modification
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