利用TGase交联动植物异源蛋白研制新型鸡肉丸  

Preparation of New Type Chicken Meatballs by TGase-induced Crosslinking of Plant and Animal Heterologous Proteins

作　　者：吴妙鸿[1] 何庆燕[1] 洪永祥[1] 周红 陈明 汪少芸[1] 

机构地区：[1]福州大学生物科学与工程学院,福州350108 [2]福建圣农食品有限公司,福建光泽354100

出　　处：《中国食品学报》2015年第6期123-128,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31471623);福建省科技厅重点项目(2012N0015);福州市科技项目(2014-G-62)

摘　　要：目的:探究新型鸡肉丸的最优工艺条件,利用TGase交联鸡肉蛋白与芸豆蛋白,以期获得最优鸡肉丸品质。方法:以硬度为指标,利用单因素试验和响应面法筛选、优化,获得最优工艺条件。结果:TGase添加量、酶联时间、酶联温度对鸡肉丸硬度的影响极度显著,芸豆蛋白的添加量以及芸豆蛋白的加热程度对鸡肉丸硬度影响显著。响应面法优化得到的最优工艺条件:TGase添加量0.24%,交联时间65.62 min,交联温度43.63℃,芸豆蛋白添加量1.5%,在此条件下鸡肉丸的硬度为681.062 g。结论:利用TGase研制的新型鸡肉丸品质明显改善,对于生产应用有一定的实际意义。objective： This essay was to study the optimum condition to produce new type chicken meatball. In order to obtain the best quality of chicken meatball, the crosslinking of chicken protein and kidney bean protein was used. Methods： The crosslinking conditions were screened and optimized using single-factor test and response surface methodology according to the criteria of hardness level. Result： The TGase concentration, reaction time and reaction temperature have significant effects on the gel hardness of the chicken meatball, concentration and heated temperature of kidney bean protein also have effect on the gel hardness of chicken meatball. The optimum conditions were as follows： TGase concentration 0.24%, reaction time 65.62 min, reaction temperature 43.63 ℃, kidney bean protein concentration 1.5%, the gel hardness of chicken meatball was 681.062g. Conclusion： The addition of TG improve the quality of chicken meatball obviously, which is of practical significance for the production application.

关 键 词：鸡肉丸 芸豆蛋白 TGASE 硬度 响应面 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]