鲢和青鱼转谷氨酰胺酶诱导下肌球蛋白凝胶特性的研究  

Research of gel properties of myosin induced by transglutaminase from silver carp and black carp

作　　者：易林 安玥琦 张晗玮 熊善柏 YI Lin;AN Yueqi;ZHANG Hanwei;XIONG Shanbai(College of Food Science and Technology,Huazhong Agricultural University/National R&D Branch Center for Conventional Freshwater Fish Processing/Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt,Ministry of Education,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院/国家大宗淡水鱼加工技术研发分中心(武汉)/长江经济带大宗水生生物产业绿色发展教育部工程研究中心,武汉430070

出　　处：《华中农业大学学报》2023年第4期254-261,共8页Journal of Huazhong Agricultural University

基　　金：国家现代农业产业技术体系(CARS-45-28)。

摘　　要：为探究不同品种淡水鱼转谷氨酰胺酶(transglutaminase,TGase)对肌球蛋白凝胶特性的影响,以鲢和青鱼肌球蛋白为试验对象,分别测定鲢转谷氨酰胺酶(silver carp transglutaminase,STG)和青鱼转谷氨酰胺酶(black carp transglutaminase,BTG)作用下肌球蛋白在低温凝胶化后溶解度、蛋白聚集、流变学特性、穿刺特性和微观形貌的变化。结果显示:与未加酶组相比,添加2种TGase后均可催化鲢或青鱼肌球蛋白交联形成更多的ε-(γ-Glu)-Lys异肽键,导致肌球蛋白重链(myosin heveay chain,MHC)的聚集程度增加,蛋白浊度值及平均粒径显著增大(P<0.05),肌球蛋白凝胶的弹性模量(G’)明显增大,凝胶破断力和破断距离显著提升(P<0.05),蛋白网络结构增强。在提升同种肌球蛋白凝胶特性方面,BTG的催化交联作用强于STG;而BTG的比酶活(12.67 U/mg)低于STG的比酶活(14.34 U/mg),且无论是否添加TGase,青鱼肌球蛋白的凝胶特性始终高于鲢肌球蛋白。综上,不同品种淡水鱼糜凝胶特性的差异并非主要由TGase的活性差异所导致,而与其肌球蛋白的来源密切相关。In order to explore the impact of TGase from different species of freshwater fish on gel properties,the effect of silver carp transglutaminase(STG)or black carp transglutaminase(BTG)on the solubility,protein aggregation,rheological properties,puncture properties,and microscopic morphology of myosin after low-temperature gelation were evaluated.Results showed that the addition of STG/BTG promoted formation of more ε-(γ-Glu)-Lys covalent bonds in myosin heavy chain(MHC)of silver carp or black carp compared with the group without enzyme addition,resulting in more aggregation of MHC.The turbidity and average particle size of myosin,the elastic modulus(G'),breaking force,and breaking distance of myosin gel increased significantly,and the protein network structure was enhanced.In terms of enhancing the gel properties of the same myosin,the catalytic cross-linking effect of BTG was stronger than that of STG,while the activity of BTG(12.67 U/mg)was lower than that of STG(14.34 U/mg),and the myosin gel properties of black carp were always higher than those of silver carp regardless of TGase addition.In conclusion,the essential reason for the differences in gel properties of surimi from different freshwater fish species was the source of myosin rather than the differences in TGase activity.

关 键 词：转谷氨酰胺酶 肌球蛋白 凝胶特性 流变学特性 凝胶网络结构 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]