微生物转谷氨酰胺酶和大豆分离蛋白对罗非鱼鱼糜凝胶性能的影响(英文)

EFFECTS OF MTGASE AND SPI ON THE GEL PROPERTIES OF SAROTHERODON NILOTICA SURIMI

分析了添加微生物转谷氨酰胺酶(MTGase)和大豆分离蛋白(SPI)对罗非鱼鱼糜凝胶性能的影响,通过测定鱼糜凝胶的强度、保水性及白度,发现随着SPI添加量的增加鱼糜凝胶的强度显著降低(p<0.05),但是当SPI和MTGase混合添加时显著提高了鱼糜糜凝胶的强度(p<0.05).单独添加MTGase也提高了鱼糜凝胶的强度.单独添加MTGase或MTGase和SPI混合添加都显著降低了鱼糜凝胶的保水性(p<0.05),而添加SPI显著降低了鱼糜凝胶的白度(p<0.05).电泳图显示MTGase引起的肌纤维蛋白与肌纤维蛋白、肌纤维蛋白与SPI之间的交联是导致鱼糜凝胶的强度提高的主要原因.

Effects of microbial transglutaminase （MTGase） and soy protein isolate （SPI） on the gel properties of tilapia surimi were investigated. The addition of SPI alone decreased the gel strength of surimi gel significantly （p〈0. 05） when the concentration of SPI was increased, but the addition of SPI with MTGase increased the gel strength of surimi gels significantly （p〈0.05）. The gel strength of surimi gels increased when MTGase was added alone. The water holding ability of surimi gels decreased significantly （p〈0.05） when MT-Gase was added alone or with SPI, the whiteness of surimi gels was reduced significantly （p d0.05） when SPI was added with MTGase. SDS-polyacrylamide gel electrophoresis indicated that MTGase induced crosslinking of myofibril proteins or myofibril proteins with SPI. This is the main reason that the gel properties of surimi gels changed after the addition of MTGase alone or with SPI.