谷氨酰胺转氨酶生产竹荚鱼鱼糜工艺优化

Optimization of the Technology for Applying Transglutaminase to Produce Horse-mackerel Surimi Gel

采用中心组合旋转设计和响应曲面法研究谷氨酰胺转氨酶(TGase)作用条件(TGase添加量、作用温度和作用时间)对竹荚鱼鱼糜凝胶破断强度、凹陷度和凝胶强度的影响,建立相应的统计数学模型。结果表明TGase作用最佳条件:TGase添加量85U/100g蛋白质,作用温度37℃,作用时间4.7h。在此条件下,竹荚鱼鱼糜凝胶的破断强度(378±2)g,凹陷度(10.06±0.09)mm,凝胶强度(3803±5)g·mm。

The effects of main processing condition （TGase addition,reaction temperature,reaction time） on the breaking strength,degree of depression and gel strength of horse-mackerel surimi gel were investigated,adopting central compsite rotatable design and respond surface methodology.The correlative statistical mathematical models were established,and then the processing conditions of horse-mackerel surimi gel mixed with TGase were optimized.The optimal process parameters are as follows：TGase addition of 85 U/g protein,reaction temperature of 37 ℃,reaction time of 4.7h.Under these processing conditions,the breaking strength was （378±2）g,degree of depression was （10.06±0.09）mm,gel strength was（3803±5）g·mm