摘要
研究了不同浓度的转谷氨酰胺酶 (简称TGase)对鳙鱼鱼糜凝胶特性的影响。结果表明 ,在鳙鱼鱼糜中添加不同浓度的TGase ,均可使其凝胶的破断强度、凹陷深度、凝胶强度及持水性增加 ,而对其颜色、白度无影响 ;酶的最佳浓度为 0 5 % ,在此浓度下 ,鱼糜的凝胶强度为 2 13 0 9g·cm ,是对照样的 4倍多 ;通过对SDS 聚丙烯酰胺凝胶电泳及溶解度的分析表明 ,TGase可催化鳙鱼鱼糜中的肌球蛋白重链 (MHC)形成共价交联键。电镜分析则表明 ,TGase的加入可使鳙鱼鱼糜形成致密。
The effect of different concentrations of transglutaminase (TGase) on the gel properties of bighead surimi was investigated The results showed that the addition of TGase at different concentrations could enhance the breaking force, deformation, gel strength and water holding ability of bighead surimi gels without obvious effect on color and whiteness The optimal concentration of TGase was 0 5% under which the gel strength of bighead surimi gel was 2 130 9g·cm, above 4 fold of the control SDS-polyacrylamide gel electrophoresis and solubility analyses indicated that myosin heavy chain (MHC) of bighead surimi gels could form covalent cross linking under the catalysis of TGase added Scanning electron microscopy indicated the addition of TGase could make bighead surimi form firm and uniform gel network
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2003年第8期27-31,共5页
Food and Fermentation Industries
基金
广东省教育厅资助项目 (No .0 1 1 1 )
