科研之友
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摘要
Soybean protein isolate (SPI) was treated with ultra-high pressure composite transglutaminase to form a gel. Differential scanning calorimeter was used to analyze the thermal characteristics of SPI after ultra-high-pressure treatment, fluorescence spectra were used to explain the conformation of SPI after ultra-high-pressure treatment, and the particle size was used to analyze the effect of ultra-high-pressure treatment on protein. Fourier infrared spectroscopy was used to explain the structure of SPI treated with ultra-high pressure composite transglutaminase, and the relationship between the change of the SPI conformation and the gel properties was analyzed using gel moisture distribution, moisture migration, texture properties and microscopic morphology as indicators. The results indicated that the enthalpy, free sulfhydryl content, particle size and fluorescence intensity of soybean protein isolate were significantly changed by ultra-high-pressure treatment. The secondary structure of protein was changed, the content of β-folding and irregular crimp increased, and the α-helix and β-angle decreased. The water holding capacity of the gel increased, the free water decreased, and the texture characteristics of the gel were improved well.
