超声辅助热处理联合海藻糖和谷氨酰胺转氨酶对未漂洗鱼糜凝胶特性的影响

Effect of Ultrasound-Assisted Heat Treatment Combined with Trehalose and/or Glutamine Transaminase on Gel Characteristics of Unwashed Surimi

研究海藻糖、谷氨酰胺转氨酶(glutamine transaminase,TGase)与超声波技术联用对热致未漂洗鱼糜凝胶品质的影响。首先对凝胶特性、持水性等凝胶特性指标进行测定,再对其构象及作用的变化进行分析。结果表明:在超声辅助处理的同时,添加质量分数4.5%海藻糖和/或质量分数0.05%TGase使鱼糜凝胶强度提升35.11%~169.25%,其中海藻糖抑制了蛋白质结构的展开,而TGase则表现出相反的作用;但实际上超声辅助处理抑制了TGase的催化作用,使凝胶强度降低至4737.23 g·mm,游离水相对含量降低19.52%,抑制了蛋白质过度交联;此外,超声处理促进了海藻糖保护作用下的蛋白质展开,当海藻糖与TGase同时存在时,各自对蛋白质结构的影响均被削弱。

In this study,the effect of alginate and/or transglutaminase(TGase)in combination with ultrasonic treatment on the heat-induced gel quality,water-holding capacity(WHC)and myosin conformational changes of unwashed surimi was investigated.The results showed that the addition of trehalose(4.5%,m/m)and/or TGase(0.5%,m/m)together with ultrasonic treatment increased the gel strength by 35.11%−169.25%.Trehalose prevented protein unfolding while TGase had the opposite effect.However,ultrasonic treatment inhibited the catalytic activity of TGase,thereby reducing the gel strength to 4737.23 g·mm,decreasing the relative content of free water to 19.52%,and alleviating excessive cross-linking of proteins.Furthermore,ultrasonic promoted protein unfolding even under the protection of trehalose.When added simultaneously,trehalose and TGase weakened their respective effects on protein structure.