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首页> 外文会议>International Conference on New Technology of Agricultural Engineering >Deamidation of soybean proteins with glutaminase to improve their rheological properties: Rheology of deamidated soybean protein products
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Deamidation of soybean proteins with glutaminase to improve their rheological properties: Rheology of deamidated soybean protein products

机译：用谷氨酰胺酶脱染大豆蛋白，提高流变性质：脱染大豆蛋白产物的流变学

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Glutaminase (EC 3.5.1.2) was applied to treat soybean protein isolates (SPI), and some reaction conditions were selected. Three deamidated SPI products with degree of deamidation of 3.5, 5.6 and 6.6%, were prepared with reaction conditions as following: SPI concentration of 5% (w/v), glutaminase addition level of 400 U/kg SPI, reaction temperature of 37°C, and reaction time of 12, 24 and 36 h, respectively. The results from rheological assay revealed that the suspensions prepared by three deamidated SPI products showed higher apparent viscosity, which depended on the degree of deamidation and addition level of Ca~(2+). The storage modulus G' and viscous modulus G" of the prepared suspensions gave a similar behavior as apparent viscosity did.
机译：谷氨酰胺酶（EC 3.5.1.2）被施用于治疗大豆蛋白分离物（SPI），选择一些反应条件。用反应条件制备具有3.5,5.6和6.6％的脱染程度的三种脱胺SPI产品，如下：SPI浓度为5％（w / v），谷氨酸酶添加水平为400 u / kg spi，反应温度为37° C，分别为12,24和36小时的反应时间。流变测定结果显示，三种脱胺SPI产品制备的悬浮液显示出较高的表观粘度，这取决于Ca〜（2+）的脱染程度和添加水平。制备的悬浮液的储存模量G'和粘性模量G“得到了类似的行为，就像表观粘度一样。

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