L-赖氨酸与谷氨酰胺转氨酶联合处理对低盐鸡肉糜凝胶保水及质构品质的影响  

Effects of Combined Treatment of L-Lysine and Transglutaminase on Water-Holding Capacity and Texture Quality of Low-Salt Chicken Meat Batter

作　　者：王昱 王家乐 袁晶晶 李可 栗俊广 赵慧娟 白艳红 WANG Yu;WANG Jiale;YUAN Jingjing;LI Ke;LI Junguang;ZHAO Huijuan;BAI Yanhong(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450001,China;Collaborative Innovation Center of Food Production and Safety,Zhengzhou 450001,China;Henan Lianduoduo Supply Chain Management Co.Ltd.,Hebi 456750,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450001 [2]河南省冷链食品质量安全控制重点实验室,河南郑州450001 [3]食品生产与安全河南省协同创新中心,河南郑州450001 [4]河南链多多供应链管理有限公司,河南鹤壁456750

出　　处：《食品科学》2023年第22期24-30,共7页Food Science

基　　金：国家自然科学基金青年科学基金项目(32101989);郑州轻工业大学博士科研基金资助项目(2020BSJJ088);鹤壁市揭榜挂帅重大科技创新项目。

摘　　要：以低盐(含1%质量分数NaCl)鸡肉糜(low-salt chicken meat batter,LCMB)为对象,研究不同质量分数(0.25%、0.5%、0.75%、1.0%)L-赖氨酸与质量分数0.5%谷氨酰胺转氨酶(transglutaminase,TGase)联合处理对LCMB凝胶保水性(water holding capacity,WHC)、质构、水分流动性和分布、微观结构及蛋白质构象的影响。结果表明,TGase单独处理对LCMB凝胶的WHC无显著影响(P>0.05),但会显著提高凝胶的硬度(P<0.05);在添加TGase的情况下,随着L-赖氨酸含量的增加,LCMB凝胶的WHC、硬度、弹性、内聚性及咀嚼性均呈现升高的趋势。低场核磁共振、扫描电镜、拉曼光谱的结果分别显示,L-赖氨酸协同TGase处理能增加LCMB凝胶内部不易流动水的相对含量P21、降低自由水的相对含量P22,促进形成有序、致密、连续的凝胶三维网络结构,增加肉糜蛋白质中色氨酸残基、酪氨酸残基和脂肪族氨基酸残基的暴露。综上所述,L-赖氨酸结合TGase处理能通过影响LCMB凝胶的水分分布、微观结构及蛋白质构象,从而改善LCMB的凝胶品质。The effect of combined treatment of different mass fractions(0.25%,0.5%,0.75%and 1.0%)L-lysine and 0.5%transglutaminase(TGase)on the water-holding capacity(WHC),texture,water mobility and distribution,microstructure and protein conformation of low-salt chicken meat batter(LCMB)gels was studied.The results showed that TGase alone had no significant effect on the WHC(P>0.05),but significantly increased the hardness of LCMB gels(P<0.05).In the presence of TGase,the hardness,springiness,cohesiveness and chewiness of LCMB gels showed an increasing trend with increased content L-lysine.The results of low-field nuclear magnetic resonance(NMR),scanning electron microscopy(SEM)and Raman spectroscopy indicated that L-lysine combined with TGase could increase the relative content of immobilized water(P21)and decrease the relative content of free water(P22)in LCMB gels,promote the formation of a three-dimensional ordered,compact and continuous gel network structure,and enhance the exposure of tryptophan,tyrosine and aliphatic amino acid residues in meat proteins.In conclusion,L-lysine combined with TGase treatment can improve the gel quality of LCMB by affecting its water distribution,microstructure and protein conformation.

关 键 词：低盐鸡肉糜凝胶 改善 L-赖氨酸 谷氨酰胺转氨酶 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]