谷氨酰胺转氨酶及辅料对珍珠蚌肉糜凝胶性质的影响  

Effects of transglutaminase and additive agents on gel properties of pearl mussel surimi

作　　者：王伯华[1,2,3] 龙娇丽 雷颂[1,2,3] 涂庆会 段兰鑫 杨品红[1,2,3] 

机构地区：[1]湖南文理学院生命科学学院,湖南常德415000 [2]水产高效健康生产湖南省协同创新中心,湖南常德415000 [3]环洞庭湖水产健康养殖及加工湖南省重点实验室,湖南常德415000

出　　处：《食品与机械》2016年第9期12-16,共5页Food and Machinery

基　　金：湖南文理学院博士科研启动项目(编号:14BSQD04);湖南文理学院生命科学学院省级平台开放课题项目(编号:SKYPT201610);湖南文理学院大学生研究性学习和创新性实验计划项目

摘　　要：以采珠后的蚌肉为试验对象,研究谷氨酰胺转氨酶(TG酶)及辅料对蚌肉肉糜凝胶硬度、内聚性和弹性质构特性的影响。结果表明:TG酶改善蚌肉糜凝胶性的最佳作用条件为:酶的添加量2%,pH 7,45℃反应1.0h。蚌肉肉糜凝胶性得到了良好的改善,该条件下的硬度为5 910.647g,内聚性为0.820,弹性为0.914。辅料的添加也能改善蚌肉糜凝胶性质,马铃薯淀粉、蛋清蛋白和大豆分离蛋白的最佳添加量分别为6%,6%和9%。为蚌肉糜制品的质构性质优化提供了理论依据。The influence of TGase and additives on gel hardness, cohe siveness and springiness of mussel surimi after picking pearls was studied. The results showed that the optimal TGase amount was 2, pH was 7, at 45 ℃ for 1.0 h. The TGas0=can significantly en hance the texture properties of mussel surimi.＇ The gel Hardness could reach 5 910.647 g, cohesiveness was 0.820 and springiness was 0.914. Additive agents could enhance gel properties as well, the opti- mal amount of potato starch, egg white and gluten were 6%, 6%and 9 % respectively. It provides a theorclical foundation for the opti mization of texture properties of mussel surimi.

关 键 词：蚌肉糜 谷氨酰胺转氨酶 辅料 质构特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]