超高压与转谷氨酰胺酶协同诱导猪肉盐溶蛋白凝胶

Simultaneous of high hydrostatic pressure and transglutaminase induced gelation of salt-soluble protein of pork

探讨了超高压与TGase协同作用对猪肉盐溶蛋白凝胶总持水性、凝胶强度和凝胶弹性的影响。在确定超高压与TGase协同作用方式的基础上,采用Box-Benhnken实验设计获得了猪肉盐溶蛋白凝胶的最佳形成条件为:压力水平450 MPa、TGase添加量12 g/kg、保压时间5 min,在此条件下凝胶强度及弹性值分别是343.2 g和0.946。压力水平和TGase添加量的阈值分别为500 MPa、13 g/kg。采用超高压与TGase协同诱导猪肉盐溶蛋白形成的凝胶在总持水性、强度、弹性等品质方面,均优于单独采用超高压或单独使用TGase诱导下所形成的凝胶。

Simultaneous effects of high hydrostatic pressure （HHP） and transglutaminase （TGase） on gelation properties of salt- soluble protein of pork were studied. The optimum gel-inducing conditions of salt-soluble protein of pork optimized by Box-Benhnken experiment design were： pressure level 450 MPa, addition level of TGase 12 g/kg and holding time 5 min based on determination of action mode of HHP and TGase. Under those parameters conditions, bloom strength （BS） and gel elasticity （GE） had higher values （343.2 g and 0.946）. No significant differences in gels properties of salt-soluble proteins was observed when TGase was added before or after HHP treatment. The thresholds of pressure level and addition of TGase were 500 MPa and 13 g/kg, respectively. The results showed that gelation of salt- soluble proteins of pork synergistically induced by HHP and TGase was superior to that of by HHP or TGase alone in gelation quality such as total water binding capacity （TWBC）, bloom strength and gel elasticity.