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TGase抑制剂对鲢鱼糜热诱导凝胶形成的影响 被引量：7

Effects of Three Kinds of Transglutaminase(TGase) Inhibitors on Formation of Heat-induced Surimi Gel from Silver Carp
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摘要 本实验通过研究三种转谷胺酰胺酶(Tgase)抑制剂对白鲢鱼糜凝胶的凝胶特性、溶解率、催化肌球蛋白重链(MHC)带强度及微观结构的影响,探讨TGase抑制剂对鲢鱼糜热诱导凝胶形成的影响及其抑制效果。结果表明:鲢鱼糜中存在内源TGase;三种TGase抑制剂均抑制鲢鱼糜凝胶的形成,显著提高鱼糜凝胶的溶解率、增强MHC带强度;随抑制剂浓度的增加,鱼糜凝胶特性显著降低,溶解率显著升高,MHC带强度显著增加;酰基转移反应抑制剂氯化铵的抑制效果最好,其次是巯基阻断剂N-甲基顺丁烯亚胺(NEM),EDTA的抑制效果最小。 Effects of three kind of TGase inhibitors on gel properties, solubility, myosin heavy chain （MHC） intensity and microstructure of surimi gel from silver carp were investigated in order to understand the influence on the formation of heatinduced surimi gel. The results showed that endogenous transglutaminase exits in silver carp surimi. Those transglutaminase inhibitors inhibit the formation of surimi gel from silver carp, and enhance significantly solubility and MHC intensity. With the increasing of their concentrations, surimi gel properties decrease markedly, but solubility and MHC intensity increase observably. Acyl transfer teaction inhibitor ammonium chloride has better inhibitory effect than N-methylmaleimide followed by ethylenediaminetetraacetic acid.
作者 刘海梅 熊善柏 张丽
机构地区 华中农业大学食品科技学院 鲁东大学应用技术学院 湖北省水产品加工工程技术研究中心
出处 《食品科学》 EI CAS CSCD 北大核心 2008年第12期124-127,共4页 Food Science
基金 “十一五”国家科技支撑计划项目(2006BAD05A18) 鲁东大学科研基金项目(LY20076201) 武汉市重大科技攻关计划项目(20062002096)
关键词 鱼糜 TGase抑制剂 热诱导凝胶 surimi transglutaminase inhibitor heat-induced gel
分类号 TS254 [轻工技术与工程—水产品加工及贮藏工程]
  • 相关文献

参考文献10

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二级参考文献26

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共引文献46

同被引文献112

引证文献7

二级引证文献51

食品科学
2008年 第12期

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