TG酶对高温杀菌鱼糜凝胶特性影响  

Effects of Glutamine Transaminase on Gel Properties of High-Temperature Sterilization Surimi

作　　者：于楠楠 王卫东[1] 陈学红[1] 马利华[1] 戴晓娟[1] 张建萍[1] YU Nannan;WANG Weidong;CHEN Xuehong;MA Lihua;DAI Xiaojuan;ZHANG Jianping(College of Food and Biological Engineering,Xuzhou University of Technology,Xuzhou 221018)

机构地区：[1]徐州工程学院食品(生物)工程学院,徐州221018

出　　处：《食品工业》2020年第4期98-101,共4页The Food Industry

基　　金：徐州工程学院青年项目(XKY2017238);江苏省高等学校自然科学研究面上项目(18KJD550002);徐州市科技计划项目(KC18121)。

摘　　要：高温杀菌处理会造成淡水鱼糜凝胶品质劣化。以白鲢鱼糜为原料,通过测定质构特性、凝胶强度、持水性、白度和流变特性,研究谷氨酰胺转氨酶(TG酶)对高温杀菌鱼糜凝胶特性的影响。结果表明,添加TG酶所制得鱼糜凝胶经121℃,10 min高温杀菌后,硬度、弹性、持水性、白度及流变特性均有较好的改善。与对照组相比,添加0.5%TG酶的鱼糜凝胶强度增加48.7%。红外光谱测定结果表明,TG酶的加入有利于蛋白质α-螺旋结构的维持,减少蛋白主要二级结构破坏,使鱼糜制品维持良好凝胶结构。Gel properties of fresh water surimi products could be deteriorated by sterilization at high temperature.Taking silver carp surimi as raw material,the effect of glutamine transaminase(TGase)on the gel properties of high-temperature sterilization surimi was investigated by measuring the textural properties,gel strength,water-holding capacity,whiteness and rheological properties.The results showed that after sterilization at 120℃for 10 min,hardness,elasticity,water-holding capacity,whiteness and rheological properties of surimi gel prepared with TGase were improved.Compared with the control,gel strength of surimi gel added 0.5%TGase increased by 48.7%.The results of infrared spectra further indicated that the addition of TGase was beneficial to the maintenance of theα-helical structure of the protein,reducing the damage of the main secondary structure of the protein,and resulting in better gel quality of surimi products.

关 键 词：TG酶 高温杀菌 鱼糜 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]