Ферментативный синтез растительных белковых концентратов и их функциональные свойства

Функциональные свойства растительных белковых концентратов часто не отвечают требованиям, предъявляемым к ним специалистами пищевой промышленности при разработке рецептур белоксодержащих продуктов питания (мясные, кондитерские и т.д.). В данном исследовании с целью модификации функциональных свойств коммерческих белковых препаратов разработаны оптимальные/рациональные параметры биосинтеза новых гороховых, подсолнечных и пшеничных концентратов с ферментами тирозиназой и микробной трансглютаминазой, относящихся, соответственно, к классу оксидоредуктаз и трансфераз. При этом установлены закономерности влияния концентрации ферментов, продолжительности реакций и гидромодуля на массовую долю аминного азота и растворимого белка в среде как эффективных показателей контроля хода реакции в среде. У нового белкового концентрата, полученного из сухой пшеничной клейковины, синтезированного при последовательном внесении обоих видов ферментов, по сравнению с контрольным образцом, на 44% повысилась водосвязывающая способность и почти в 2 раза жиросвязывающая способность. У горохового и подсолнечного концентратов, приготовленных с раздельным внесением ферментов, на 24–56% стала выше водосвязывающая способность, в 2,3–2,4 раза — пенообразующая способность и в 1,6–5,7 раза более высокая стабильность пены. У подсолнечного концентрата увеличилась жиросвязывающая и жироэмульгирующая способность, по сравнению с исходным концентратом. Результаты влияния тирозиназы и микробной трансглютаминазы на функциональные свойства белковых концентратов, несмотря на различный принцип их действия, были, практически, одинаковые. Следовательно, для модификации свойств, взамен трансглютаминазы, с учетом выявленных параметров ее действия на гороховые, подсолнечные белки и пшеничную клейковину, для производства пищевых изделий целесообразно использовать и фермент тирозиназу.

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