经过转谷氨酰胺酶（TGase）处理的大豆蛋白分离物提高了选定的乳酸菌菌株对喷雾干燥的耐热性。
Soybean protein isolate treated with transglutaminase (TGase) enhances the heat tolerance of selected lactic acid bacteria strains to spray drying.
机构信息
College of Biological Science and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
College of Biological Science and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
出版信息
Food Chem. 2023 Mar 15;404(Pt B):134676. doi: 10.1016/j.foodchem.2022.134676. Epub 2022 Oct 19.
TGase treated soy protein isolate (SPI) was confirmed to improve the survival of Lb. bulgaricus CICC 6047 subjected to spray drying. The viability of this strain increased from 70.69 % to 86.01 % due to elevating thermal stability. The smoother bacterial cell surface was observed by TGase treated SPI. TGase treatment changed the secondary conformation of SPI, having α-helical structure increased. Chemical bonds (hydrogen bond, CN bond, NH bond) proved the enzyme-modified SPI to have enhanced resistance to heat. The addition of TGase treated SPI allowed other LAB strains to tolerate the spray drying better. Their survival percentage after spray drying was 83.44 % for Le. mesenteroides CICC 6055, 80.64 % for Lb. acidophilus NCFM, 87.79 % for B. animalis BI-03 and 87.02 % for Lb. plantarum CICC 6009, respectively. The good survival of the selected LAB strains from TGase treated SPI powders was observed during storage of 8 weeks at 4 °C.
经 TGase 处理的大豆分离蛋白（SPI）被证实可以提高喷雾干燥过程中保加利亚乳杆菌 CICC 6047 的存活率。由于热稳定性的提高，该菌株的存活率从 70.69%增加到 86.01%。通过 TGase 处理的 SPI，可以观察到细菌细胞表面更加光滑。TGase 处理改变了 SPI 的二级结构，增加了α-螺旋结构。化学键（氢键、CN 键、NH 键）证明酶改性 SPI 具有增强的耐热性。添加 TGase 处理的 SPI 使其他 LAB 菌株能够更好地耐受喷雾干燥。喷雾干燥后，它们的存活率分别为：鼠李糖乳杆菌 CICC 6055 为 83.44%，嗜酸乳杆菌 NCFM 为 80.64%，动物双歧杆菌 BI-03 为 87.79%，植物乳杆菌 CICC 6009 为 87.02%。在 4°C 下储存 8 周时，从 TGase 处理的 SPI 粉末中筛选出的 LAB 菌株具有良好的存活率。
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