Construction Of Transglutaminase Engineering Bacteria And For Isolated Soy Protein Gelation Research

SPI is the most delicate form soy protein, its nutritional value is extremely high and has all kinds of thefunctions character from protein. It is applied to food industry as a food additive, It not only can improve thenutritional value of food, but also can improve the Character of the food. Modification of SPI, you can make itplay a better role in certain food processing.It makes use of genetic engineering technology In this paper, With Streptomyces total DNA as a templateamplification TGase purpose, constructs gene engineering bacteria and expresses in e. coli. Its optimalexpression of time and temperature is25℃and5h. We get TGase through fermentation technology. Thesingle factor experimental analysis to get the best process parameters(enzyme concentration40%, pH9, time3h, the substrate concentration, temperature30℃, substrate concentration12%).Designing a orthogonalrotating combinatorial and the response surface get the best of process conditions of TGase modifiedSPI(enzyme concentration48.40%, pH8.46, substrate concentration9.95%), The SPI gelatinous tumor wasmeasured10.12for the time being. Adds SPI of different concentration in the pork intestine, discusses of itsimpact effect for quality of pork sausages. We adds SPI to pork sausage, discovered its hardness, chewiness,elasticity and cohesiveness associated with adding increased concentration of SPI rendering first increases thendecreases. Added6%of the concentration of SPI best pork sausage structure characteristics. Determinedyield of Pork sausage, it closed to yield of added starch in SPI concentration of8%. and add the SPIconcentration increased, yield of pork sausage increase. Pork sausage of adding SPI of different concentrationorganoleptic evaluation, the adding amount was6%sensory effect is the best.