摘要
为改善啤酒糟蛋白的凝胶性能及氨基酸组成,采用单因素试验及响应面试验研究谷氨酰胺转氨酶改性啤酒糟与大豆蛋白混合的最优工艺条件,探讨啤酒糟蛋白添加量、加酶量、水浴温度、水浴时间和pH值对混合蛋白凝胶性能的影响。结果表明,湿磨法所得啤酒糟蛋白的蛋白质质量分数为52.23%,其氨基酸组成以Glu、Pro为主,而酶改性最佳工艺条件为啤酒糟蛋白添加量30%、加酶量15 U/g、反应pH 7、水浴温度48℃、水浴时间132 min。在此条件下,混合蛋白的凝胶强度为218.55 g。本研究为啤酒糟蛋白的精深加工提供实验参考。
In order to improve the gel properties and amino acid composition of brewer’s spent grains(BSG)protein,the modification of BSG protein and soybean protein mixtures with transglutaminase(TGase)was optimized using one-factorat-a-time method and response surface methodology.The gel strength of modified proteins was investigated with respect to proportion of BSG protein,enzyme dosage,water bath temperature and heating time.The results showed that BSG protein with a protein content of 52.23%was obtained through wet milling,and that its amino acid composition was dominated by glutamate and proline.The optimal modification condition of BSG protein was determined as follows:30%BSG protein,15 U/g of TGase,pH 7,and water bath heating at 48℃for 132 min.The gel strength of the modified proteins was 218.55 g.The approach presented in this study can provide an experimental basis for the deep processing of brewer’s spent grains protein.
作者
宗绪岩
李建
彭翠珍
李丽
ZONG Xuyan;LI Jian;PENG Cuizhen;LI Li(College of Bioengineering,Sichuan University of Science&Engineering,Zigong 643000,China;Sichuan Provincial Key Lab of Liquor-marking Biotech&Application,Zigong 643000,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第16期289-294,共6页
Food Science
基金
肉类加工四川省重点实验室开放基金项目(16R-16)
固态酿造关键技术研究四川省院士(专家)工作站开放基金项目(GY2014-01)
四川理工学院创新基金资助项目(y2016004)
关键词
谷氨酰胺转氨酶
啤酒糟蛋白
凝胶性
transglutaminase
brewer’s spent grains protein
gelling property
