小麦蛋白和谷氨酰胺转氨酶对120℃高温处理鱼糜凝胶特性影响的研究

Effects of wheat protein and transglutaminase on gel properties of Surimi heated at 120 ℃ high temperature

以阿拉斯加狭鳕鱼糜为原料,研究了小麦蛋白和谷氨酰胺转氨酶(TG酶)对120℃高温杀菌鱼糜制品凝胶特性的影响。通过分别测定在一段加热和两段加热两种加热方式下,添加小麦蛋白和TG酶的复合样品的破断力,破断距离,凝胶强度,动态流变学,白度和扫描电镜等指标,发现二者的添加对高温处理鱼糜凝胶的破断力,破断距离均有较好的改善效果,可显著增强其凝胶强度(p<0.01)。尤其是同时添加两种添加剂对鱼糜凝胶特性的增强更为显著,采用两段加热成型的方式其凝胶强度可增加至2倍。扫描电镜观察结果表明同时添加两种添加剂的杀菌鱼糜具有更为致密的凝胶网络结构。添加TG酶的样品采用二段加热比直接杀菌成型有更好的凝胶特性,而添加小麦蛋白会使鱼糜凝胶发黄导致白度降低。本文为以后高温杀菌鱼糜制品的研发提供了依据。

The effects of wheat protein and transglutaminase（TGase）on the gel properties of Alaska Pollock surimi after being heated at 120 ℃ were evaluated. Breaking force, deformation, gel strength, dynamic rheology, whiteness,and scanning electron microscopy were used as the quality indexes for the complex surimi gels subjected to two different heating methods（one-step heating method and two-step heating method）.The result showed that the addition of wheat protein and transglutaminase could improve the breaking force, deformation of surimi gels and the gel strength was increased obviously.When wheat protein incorporated with TGase, the best gel properties of surimi gel would be obtained, the gel strength was increased to 200% by two-step heating method.And the surimi with densest gel network was observed by scanning electron microscope. In the case of TGase being added,the optimum heating method was two-step heating method and the addition of wheat protein decreased whiteness. This research provided a basis for the development of surimi products after high- temperature sterilization.