小麦面筋蛋白的性质和转谷氨酰胺酶对其成膜性能的影响

Effect of properties of proteins and transglutaminase on wheat gluten films formation

摘要: 以小麦面筋蛋白为研究对象,探讨小麦面筋蛋白的性质,转谷氨酰胺酶的作用和制备条件对膜性能的影响。结果表明,酶用量为20U/g,反应时间为120min,pH为11,甘油/谷朊粉1:2.5,塑料平板作为成膜介质和乙醇体积分数均为40%～50%时,膜的抗拉强度增加51%,阻水性提高23%,透光率提高了5.48倍。扫描电镜显示膜的超微结构更加细致光滑。说明蛋白质的性质对其成膜性能的影响至关重要,酶处理有助于改善膜的机械性能和透光性,选择合理的制备条件,可得到性能优良的小麦面筋蛋白膜。

Abstract: The film forming properties of wheat gluten effected by the properties of proteins, transglutaminase (MTG) and preparation conditions were investigated.The results showed that when dosage of MTG was 20U/g, reaction time was 120min, pH value of film solution was 11, ratio of glycerol and wheat gluten was 1:2.5, the plastic plate was choosed as films formation medium and concentration of ethanol was 40%～50%, tensile strength, water resistance and light transmission increased by 51%, 23% and 5.48 times, respectively.The SEM picture showed that the film surface was more delicate and smooth.The results suggested that the effect of properties of proteins was critical, enzyme treatment improved the mechanical properties and translucency of films and reasonable conditions endow wheat gluten films with good performance.