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过氧化物酶催化酪蛋白的交联反应优化与乳化性改

, PP. 144-149

Keywords: 酪蛋白,辣根过氧化物酶,交联,乳化性质

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Abstract:

采用辣根过氧化物酶对酪蛋白进行酶促交联,并经SDS-聚丙烯酰胺凝胶电泳、光谱分析和毛细管电泳验证。利用毛细管电泳、面积归一化方法对交联酪蛋白进行分析并计算交联度;以交联度为指标、应用响应面分析法对交联条件优化,得出适宜的条件为:温度37℃、反应时间2.9h、酶添加量为每克蛋白质4.73μkat,此条件下酪蛋白交联度达到6.9%。与酪蛋白相比,交联酪蛋白的乳化活性在蛋白质质量分数为0.1%时提高了8.7%,而其乳化稳定性在蛋白质质量分数为

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