转谷氨酰胺酶对鳗鱼冷冻鱼糜凝胶性能的影响  

The Effect of Transglutaminase on the Gel Characters of Freezing Eel Surimi

作　　者：谢超[1] 陶莉[1] 

机构地区：[1]浙江海洋学院食品与药学学院,医学院,浙江舟山316004

出　　处：《肉类研究》2008年第10期19-22,共4页Meat Research

基　　金：2008年浙江省科技攻关项目(2008C22020)

摘　　要：为了改善鳗鱼冷冻鱼糜的凝胶性能,提高其经济价值,添加转谷氨酰胺酶(TGase),通过SDS-PAGE凝胶电泳测定鱼糜凝胶形成过程中蛋白质的变化,研究TGase对鳗鱼冷冻鱼糜凝胶性能的影响。结果表明:TGase在鱼糜凝胶化过程中起着重要作用,并且不同浓度的TGase均可使鳗鱼冷冻鱼糜凝胶的破裂强度、凹陷深度及凝胶强度增加,而对其颜色和白度无影响;TGase的最佳使用浓度为0.5%,在此条件下,鱼糜的凝胶强度达到550.4g·cm,是对照样品的3倍多,而且电镜分析表明,TGase的加入可使冷冻鱼糜形成致密、均匀的凝胶网络结构。To improve the gel properties of freezing eel surimi, and increase its economic value, this anticle reserched the form of freezed eel surimi through mensuring the change of protein in the freezing eel producing by SDS-PAGE. The results indicate that Transglutaminase is important in the gelation process of the freezed eel surimi, and different concentration of Transglutaminase can en- hance the breaking force, sunken depth, and gel strength, but without obvious effect on color and whiteness. In condition of ...

关 键 词：鳗鱼 冷冻鱼糜 转谷氨酰胺酶 凝胶特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]