转谷氨酰胺酶及非肉蛋白在重组碎羊肉卷加工中的应用

Use of transglutaminase and non-meat proteins in the processing of restructured mutton rolls

在原料肉中添加0.04%转谷氨酰胺酶,分别与0、0.2%、0.4%、0.6%、0.8%、1.0%酪蛋白、淀粉、大豆分离蛋白组成3个试验组,在6℃条件下催化反应138min,经过成型、解冻,以保形性作为指标,并用扫描电子显微镜(SEM)观察其微观结构。结果表明:大豆分离蛋白(0.8%)和酪蛋白(0.2%)都可以提高原料肉的保形性。SEM分析结果表明,转谷氨酰胺酶的加入可使碎肉形成致密的凝胶网络结构,在3个实验组中转谷氨酰胺酶与酪蛋白结合效果更好。

Three research groups were made at 6℃ by 0.04% transglutaminase and 0, 0.2%, 0.4%, 0.6%, 0.8% and 1.0% different non-meat proteins respectively, such as modified casein, starch and isolated soy protein. After 138min reaction, the samples were frozen and thawed to test the binding property and observe their microstructure with scanning electron microscope（SEM）. The result showed that optimal parameters achieving the desirable binding property of the minced mutton were isolated soy protein（0.8%）, modified casein（0.2%）. Scanning electron microscope indicated that the addition of transglutaminase could make minced meat form uniform gel network, and the effect of modified casein bind well in the three groups.