酰化和酶法修饰后牦牛乳酪蛋白热稳定性变化

Heat stability of yak caseins with acylation and TG cross-link modification

摘要: 采用酰化试剂和转谷氨酰胺酶(TG)对牦牛乳中的酪蛋白进行改性,并对改性后的酪蛋白进行热稳定性研究,通过在280nm处测定吸光度值来评价酪蛋白热稳定性。结果表明,酪蛋白经TG交联后热稳定性提高。采用不同酰化试剂修饰后,牦牛乳酪蛋白热稳定性增强,不同改性修饰的酪蛋白热稳定性差异较大,琥珀酸酐修饰酪蛋白热稳定性最强。结果可为牦牛乳酪蛋白修饰和产品开发及利用提供参考依据。

Abstract: Casein in yak milk was modified by acylating reagents and transglutaminase( TG),and modified casein was analyzed for their heat stability.Spectrophotometry at 280 nm was uesd to determine the size of the casein heat stability.The results showed that the heat stability of casein greatly increased after modification of transglutaminase( TG) cross- linking. After using different acylating reagents modification,the heat stability of casein increased.Different modified casein heat stability showed a great difference,succinic anhydride modified casein had the strongest heat stability. The results could provide a reference basis for yak casein modification and product development.