内源酶在鱼肉和猪肉热胶凝过程中作用的比较研究  

Comparative study on role of endogenous enzymes in fish and pork heat-induced gelation

作　　者：刘茹[1,2,3] 李俊杰[1,2,3] 熊善柏[1,2,3] 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 [2]国家大宗淡水鱼加工技术研发分中心,湖北武汉430070 [3]湖北省水产品加工工程技术研究中心,湖北武汉430070

出　　处：《食品工业科技》2012年第11期90-93,96,共5页Science and Technology of Food Industry

基　　金：现代农业产业技术体系建设专项基金(CARS-46-23);华中农业大学青年教师科技创新专项(52204-10024);华中农业大学人才科研启动项目(52204-08075)

摘　　要：以鲢鱼和猪背肌肉为原料,采用质构仪、SDS-PAGE和溶解率测定等仪器和方法比较研究了内源性转谷氨酰胺酶(TGase)、蛋白酶在两种肉糜热胶凝过程中的作用。结果表明,鱼肉TGase于40℃催化蛋白质形成的非二硫共价键促使了其凝胶化,导致鱼糜凝胶劣化的主要是半胱氨酸蛋白酶。猪肉TGase在40℃下活性较低,或该温度下猪肉蛋白质分子链伸展程度偏低不适于被TGase交联;猪肉蛋白酶在60℃也会导致蛋白质的降解,然而该温度下形成的二硫键和疏水相互作用强于水解作用,故猪肉糜未表现出低温(40℃)凝胶化和60℃的凝胶劣化现象。两段加热显著提高了鱼肉糜凝胶的硬度和咀嚼性,而对猪肉糜凝胶性能的影响较小。Role of endogenous transglutaminase（TGase） and protease in heat-induced gelation of silver carp and pork dorsal muscles were studied using texture analyzer,gel electrophoresis and solubility measurement for comparison. Fish TGase catalyzed non-disulfide covalent crosslinking which promoted setting at 40%. Serine proteinase was the major enzyme which induced fish modorJ. Pork TGase possessed low activity at 40~C,or catalyzed difficultly pork protein molecular with bad extensibility. Pork protease induced protein hydrolysis at 60%. Meanwhile,disulfide bonds and hydrophobic interaction had a more favorable position than hydrolysis. Therefore,there were not visible setting at 40℃and modori 60℃ for pork. Two-stage heating strengthened obviously hardness and chewiness of fish gel, but had little impact on gel properties of pork gel.

关 键 词：转谷氨酰胺酶 蛋白酶 凝胶性能 凝胶化 凝胶劣化 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]