钙离子对白鲢鱼糜热诱导凝胶化的影响  

Effects of Ca^(2+)on Heat-induced Gelation of Silver Carp Surimi Gel

作　　者：刘海梅[1] 熊善柏[1] 谢笔钧[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品科学》2006年第8期87-90,共4页Food Science

基　　金：湖北省重大科技攻关项目(2003AA201A06);武汉市农产品加工技术及产业化重大专项(2002200513205)

摘　　要：本文通过不同浓度钙离子对白鲢鱼糜凝胶的凝胶特性、溶解率及MHC影响的研究,探讨了Ca2+增强白鲢鱼糜凝胶特性的机理及在白鲢鱼糜中的适宜添加量。结果表明,低浓度的钙离子(10、20mmol/kg)可以激活内源性转谷氨酰胺酶,催化MHC之间共价交联形成ε-(γ-Glu)-Lys共价键,导致鱼糜凝胶溶解率降低,MHC减少,凝胶特性增强,且钙离子的最适添加量为20mmol/kg;但是50mmol/kg的钙离子浓度使MHC的交联受阻,致使鱼糜凝胶特性降低,溶解率增加;当钙离子浓度达到80mmol/kg时,钙离子可与鱼糜蛋白之间形成蛋白质-钙-蛋白质的钙桥结构,使凝胶变硬,弹性降低。Effects of different Ca^2＋ concentrations on gel-forming ability, solubility and MHC of surimi gel were investigated. Calcium ions with low concentration（10, 20mmol/kg） activated the endogenous transglutaminase （TGase）. TGase catalyzed polymerization of myosin heavy chain （MHC） via formation of ε -（γ -glutamyl）-Lysine non-sulfide covalent bonds, leading to decreasing of solubility and MHC of sunni gel and the increasing of surimi gel-forming ability. The optimum Ca^2＋ concentration is 20mmol/kg. However, when Ca^2＋ concentration is 50mmol/kg, cross-links of MHC are inhibited, which cause the decreasing of gel-forming ability and the increasing of solubility of surimi gel. Protein- Ca-protein bridge structure is formed between calcium ions and sttrimi protein when Ca^2＋ concentration is up to 80mmol/kg, so surimi gel becomes harder and less elastic.

关 键 词：鱼糜 热诱导凝胶化 转谷氨酰胺酶 钙离子 

分 类 号：Q51[生物学—生物化学]