谷氨酰胺转氨酶和添加物对海地瓜凝胶品质的影响

Effects of transglutaminase and additive agents on gel quality of Acaudina molpadioides (Semper)

本文以干海地瓜为原料,泡发后将其体壁打浆,在加热条件下与谷氨酰胺转氨酶(TGase)以及其他添加物(大豆分离蛋白(SPI)、酪蛋白酸钠(SC)和食盐)等物质进行复配,研究了体壁匀浆水分含量以及TGase、SPI、SC和食盐的添加量五个因素对海地瓜凝胶的凝胶强度、硬度、弹性和咀嚼度等品质影响。实验结果表明,SC和TGase添加量对凝胶强度影响极显著(p<0.01),其余因素对凝胶强度影响显著(p<0.05);咀嚼度和硬度受水分含量和TGase添加量影响显著(p<0.05),硬度受水分含量影响显著(p<0.05),其余因素对二者影响均不显著(p>0.05);所有因素对弹性的影响均不显著(p>0.05)。通过对比海地瓜复配凝胶和纯海地瓜凝胶发现,添加了TGase、SPI、食盐、SC等四种外源添加物的复配体系的凝胶强度、咀嚼度和硬度都有显著提升(p<0.05),而弹性的变化不显著(p>0.05)。

In this paper,the body wall from dried Acaudina molpadioides（Semper） after soaked and beating was used as raw material and compounded with transglutaminase（TGase）and other substances such as soy protein isolate（SPI）, sodium caseinate （SC）and salt under heating conditions. Then the effects of moisture content of homogenate, addition of TGase, SPI, SC and salt on gel quality （gel strength, chewiness, hardness and springness） of the compounded system were studied.According to the results,the addition of SC and TGase had a very significant influence on gel strength （p 〈 0.01 ）, and the other three factors had significant influence on gel strength（ p 〈 0.05）, chewiness was influenced significantly by moisture content and addition of TGase, and hardness was influenced significantly by moisture content （ p 〈 0.05）, while other factors showed no significantly influence on them （p 〉 0.05）. All the factors did not have significant influence on springness （p 〉0.05）. With comparison between the mixed Acaudina molpadioides gel and the pure Acaudina molpadioides gel.The resualts indicated that gel strength,chewiness and hardness of the mixed system contained TGase,SPI,salt and SC were significantly increased （ p 〈 0.05） while there was no significant influence on springiness （ p 〉 0.05）.