谷氨酰胺转胺酶改性大豆分离蛋白在低能量肉制品中应用的研究

利用谷氨酰胺转胺酶(MTG)对大豆分离蛋白(SPI)进行改性,并将改性SPI应用于低能量肉制品中。实验表明:除常温黏度外,改性SPI的其他功能性明显优于市售肉用SPI;改性SPI在低能量肉制品中适宜的添加量为5%,改性SPI使产品的固体脂肪乳化稳定性、得率分别比肉用SPI提高了14%和7%,产品的感官指标也明显好于肉用SPI。     

Determination of microbial transglutaminase in meat and meat products

Transglutaminase is an enzyme that can be used to cross-link pieces of meat, fish or meat products. The resulting product gives the optical impression of an intact chunk of meat. The usage of transglutaminase as a food additive is permitted in some countries. However, its utilisation has to be declared to ensure transparency for consumers. This paper describes two orthogonal analytical methods suited for the detection of technological relevant transglutaminase concentrations (around 25?mg pure enzyme in 1?kg of product) in meat and meat products. The mass spectrometry-based approach relies on a previous digestion with Achromobacter lyticus protease and LC-MS/MS separation and detection. Sufficient selectivity was obtained by monitoring four different peptides. The orthogonal (complementary and independent), ELISA-based approach relies on two commercially available bacterial transglutaminase-specific antibodies, combined to a sandwich ELISA. The two methods were tested by analysing some 60 samples obtained from the market.     

Analysis of soyabean proteins in meat products: a review

The use of soyabean proteins as meat extenders has spread significantly due to the interesting nutritional and functional properties that are present in soyabean proteins. Together with these, health and economical reasons are the major causes for the addition of soyabean proteins to meat products. Nevertheless, despite the good properties associated to soyabean proteins, there are many countries in which the addition of these proteins is forbidden or in which the addition of soyabean proteins is allowed up to a certain extent. Thus, the need of analytical methods enabling the detection of added soyabean proteins in meat products is obvious. Microscopic, electrophoretic, immunologic, and chromatographic methods are the most widely used for this purpose. However, the detection of soyabean proteins in meat products presents difficulties related to the composition (meat species, meat quality, soyabean protein source, presence of other non-meat proteins, etc.) and the processing of the meat products, and, although these analytical methods have tried to overcome all these difficulties, there is still not a method enabling quantitative assessment of soyabean proteins in all kinds of meat products.     

Texturisation and modification of vegetable proteins for food applications using microbial transglutaminase

Microbial transglutaminase (MTG) isolated from Streptomyces mobaraensis has been available on a commercial scale for several years. MTG generates inter- and intramolecular cross-links between γ-carboxylamide groups of glutamine residues and ɛ-amino groups of lysine residues in proteins. Due to its great potential to improve various functional properties of proteins, MTG is mainly used to enhance texture, stability, and water binding. Application of MTG for the production of plant protein-based foodstuffs such as tofu, noodles, bread and bakery products, is still limited to raw materials from soybean and wheat. However, with the increasing demand for vegetarian foods, the utilisation of novel proteins as functional ingredients, e.g. from peas, lupins, sesame, and sunflower, seems promising. To open new horizons for MTG application, this review aims at demonstrating the actual potential of MTG in processing foodstuffs based on vegetable proteins. Particular focus was laid on novel plant protein sources suitable for cross-linking with MTG. Furthermore, strategies for improving texture and nutritive value of the proteins are discussed.     

Synergistic action of transglutaminase and high pressure on chicken meat and egg gels in absence of phosphates

The effects of simultaneous application of microbial transglutaminase (MTGase) and high pressure (HP) (500, 700 and 900 MPa/40 °C/30 min), only pressure under the same conditions or heat (75 °C/30 min) were investigated on chicken batters with the addition of egg components and without phosphates. MTGase gels (700 and 900 MPa) showed marked increases in textural parameters compared to gels without enzyme (NE) or those obtained by heat. The addition of enzyme did not show differences between gels obtained at 700–900 MPa; however, gels obtained at 500 MPa were darker and more reddish than those obtained by heat. MTGase gels were more homogeneous and compact. Thermal analysis revealed that pressure levels above 700 MPa caused as much denaturing as did heat. The microstructure and texture of MTGase gels suggest that a higher amount and heterogeneity of crosslinks was produced when meat and egg proteins were treated in the presence of MTGase under specific conditions of pressure.     

Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels

Low-fat protein gels obtained by pressure are softer than those processed by conventional heat treatment. In this study, microbial transglutaminase (MTGase) (0.3%) was added to chicken batters in order to investigate the combined effect of pressure and enzyme on the functional properties of gels. Batters of meat with egg proteins were treated at 500 MPa for 30 min at 40 °C and then heated at 75 °C for 5 min to inactivate the enzyme. Treated samples showed, under confocal microscopy, a more compact and homogeneous microstructure and exhibited a notable increase in hardness and chewiness as compared to controls that were pressurized but contained no MTGase. They were also harder, more chewy and springy but had a similar cohesiveness and cutting force to those obtained by heat alone.     

谷氨酰胺转胺酶在肉制品加工中的应用

介绍了谷氨酰胺转胺酶的分类、生产方法及作用特点,并且系统地阐述了其在肉制品加工中的应用.     

转谷氨酰胺酶和超高压技术在重组肉制品中的应用

介绍重组肉制品的定义、分类及加工原理,并对转谷氨酰胺酶和超高压技术在重组肉制品中的应用和研究进展进行综述,以期为转谷氨酰胺酶和超高压技术在重组肉制品加工中的应用提供参考。     

Prevention of lipid oxidation in muscle foods by milk proteins and peptides: A review

Muscle foods (especially fresh meat, precooked, and restructured meat products) are highly prone to lipid oxidation, which ultimately leads to certain problems, viz. discoloration, off-flavor, drip losses, loss of essential fatty acids and vitamins, and generation of toxic products. These problems can be minimized with the help of various agents and or techniques such as use of natural/synthetic antioxidants, metal chelating agents, physical conditions, vacuum packaging, and encapsulation techniques. Among these, the role of synthetic antioxidants is quite debatable due to certain health risks to humans. Among the natural molecules, milk proteins and their bioactive peptides offer a promising potential for the meat industry. Various forms of milk proteins and peptides including caseinates, whey proteins, skim milk, and milk co-precipitates can be used to prevent lipid oxidation in meat products either in the form of added ingredients or as edible coatings. However, in addition to prevention of lipid oxidation, they also provide nutritional benefits and improve the technological processing and shelflife of meat and meat products. This review focuses on the utilization, mechanism of action, and efficacy of milk proteins and peptides to inhibit lipid oxidation in muscle food products.     

谷氨酰胺转胺酶在水产品中的应用研究

简要介绍了谷氨酰胺转胺酶的来源、生产工艺、作用机理、特性以及它在水产品加工中的应用研究情况。     

Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics

Raman spectroscopy and texture analysis (TPA) studies were carried out to determine the effect of adding different levels of microbial transglutaminase (MTGase) to meat systems. This addition produced a significant (p < 0.05) increase in hardness, springiness and cohesiveness in the meat systems. Raman spectroscopy analysis revealed the occurrence of secondary structural changes in meat proteins due to MTGase. Modifications in the amide I (1650–1680 cm⁻¹) and amide III (1200–1300 cm⁻¹) regions indicated a significant (p < 0.05) decrease in α-helix content, accompanied by a significant (p < 0.05) increase in β-sheets and turns due to the addition of the enzyme to meat systems. Significant (p < 0.05) correlations were found between these secondary structural changes in meat proteins and the textural properties (hardness, adhesiveness, springiness and cohesiveness) of meat systems.     

微波消解-分光光度法测定肉制品中磷酸盐

为建立用微波消解技术进行样品前处理,磷钼蓝分光光度法测定肉制品中磷酸盐含量的方法;采用微波消解仪,在肉制品中加入硝酸密闭消解,消解液用磷钼蓝分光光度法在660hm波长处测定样品中磷的含量。结果是微波消解技术可将样品消解完全,采用磷钼蓝分光光度法测定体系中磷酸盐（以磷酸根计）的含量在0～150μg（25ml比色管）时,磷酸盐的含量与吸光度呈线性关系,相关系数0．9999;用本法测定了国家标准物质茶叶与小麦粉等,测定值与标准参考值基本一致,对实际样品的加标平均回收率在97．0％～105．5％之间。该法操作简单,试剂用量少、重现性好,用微波消解技术大大缩短了样品前处理时间,适于肉制品中磷酸盐含量的测定。     

Production of low-salt restructured fish products from Mexican flounder (Cyclopsetta chittendeni) using microbial transglutaminase or whey protein concentrate as binders

Mexican flounder (Cyclopsetta chittendenni) is an abundant fish specie usually caught as shrimp by-catch in the north of the Gulf of Mexico, but due to its small size is mostly discarded after dying during catching and handling operations. The objective of this work was to determine the feasibility of obtaining low-salt restructured fish products using flounder flesh as raw material. Two levels of salt (10 and 20 g/kg) were tested and microbial transglutaminasa (MTGase) (3 g/kg) or whey protein concentrate (WPC) (10 g/kg) were used as binders. Changes in mechanical properties (texture profile analysis and puncture test), expressible water and colour attributes were measured. Good gels from Mexican flounder were obtained at both salt levels. The use of MTGase improved the mechanical properties at both salt levels. However, WPC improved the mechanical properties of gels obtained only with 20 g salt/kg. The restructured fish products showed a light greyish colour adequate for commercialization.     

谷氨酰胺转胺酶在面制品中的应用

简要回顾谷氨酰胺转胺酶的发展历史,描述其理化性质和作用机理。详细阐述谷氨酰胺转胺酶在面条、烘焙食品等面制品中的应用,并展望其在食品中广阔的应用前景。     

Factors influencing meat emulsion properties and product texture: A review

Emulsion-based meat products play an important role in modern meat industry. Though meat batters have been prepared traditionally since long back in the history, the scientific principles and the knowhow are significantly important in the case of commercial products. In India, the market for emulsion meat products is gaining importance in the recent years and the native producers are in critical need for the scientific basis of production of emulsion meat products with better yield, good sensory qualities and nutrition. Hence, this review will throw light on some of the important factors which influence the properties of meat emulsion such as stability, structure, etc. and the product texture and yield as the revealed by past researches which will be useful to the meat processors in their practical application in preparing meat emulsion products.     

Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase

The combined effect of incorporation of four non-muscle proteins, NMP (blood plasma, BP; sodium caseinate, SC; soy protein isolate, SPI; gelatin, G) at 2 g/100 g levels on hydration and textural characteristics of pork gels processed without or with 0.6 g/100 g microbial transglutaminase preparation (MTG) was investigated. Addition of SC and BP most favourably affected hydration properties and thermal stability, yielding lower cooking loss and expressible moisture for pork gels. Interactions between NMP and MTG were observed. Improvement of gel strength by addition of transglutaminase was observed for treatments containing SC and BP but not G nor soy isolate. Of the four proteins tested SC was found to be a superior substrate for MTG in enhancing textural properties of a gelled meat system. None of the tested ingredients was able to yield gel cohesiveness equivalent to the control containing 8% muscle proteins. Results of this study indicate a potential for using MTG to improve or modify the functional and textural properties of investigated food proteins (SC and BP in particular) in comminuted meat products.     

低盐肉制品加工技术研究进展

阐述了近些年来国内外低盐肉制品加工技术现状,从低盐加工的必要性、肉制品减盐途径及减盐工艺3个方面论述了肉制品的低盐加工研究进展,就研发当中出现的问题提出了建议,并对该技术在未来的研究方向作了展望。     

转谷氨酰胺酶在肉制品中的应用

从转谷氨酰胺酶所催化的生化反应入手,依据此酶对肌肉蛋白质作用的特点,阐述了转谷氨酰胺酶对改善肉制品质构、提高产品率、拓宽原料来源及开发新产品的重要作用,并且对转谷氨酰胺酶作用产物的生物利用性进行了探讨。     

Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed

Characteristics of restructured poultry steaks as affected by addition of Sea Spaghetti seaweed (3% dry matter) combined with NaCl reduction and a microbial transgutaminase/caseinate (MTGase/caseinate) system as a cold binding agent were studied during chill storage. The incorporation of Sea Spaghetti caused a slight (P<0.05) increase in purge loss but reduced cooking loss in the products. Addition of MTGase/caseinate did not affect water binding properties. The added seaweed and the MTGase/caseinate system both increased (P<0.05), the Kramer shear force (KSF) of raw products, making them easier to handle. No such effect was observed in cooked products. Products with Sea Spaghetti had higher levels (P<0.05) of total viable counts and lactic acid bacteria, and also higher levels of tyramine and spermidine. All products were judged acceptable by a sensory panel. During chill storage no important changes were found in the target properties due to composition.     

Low‐salt restructured fish products using microbial transglutaminase as binding agent

Low‐salt restructured silver carp products were obtained using mechanically deboned fish meat from filleting wastes of silver carp (Hypophthalmichthys molitrix). The additives used were NaCl at three levels (0 (control), 10 and 20 g kg^?1) and microbial transglutaminase (MTGase) also at three levels (0 (control), 3 and 6 g kg^?1). The fish meat was massaged with the additives at <15 °C for 1 h. The massaged fish paste was then packed into steel stainless tubes and cooked at 40 °C for 30 min followed by 90 °C for 15 min. Changes in mechanical properties (texture profile analysis and punch test), solubility, electrophoretic profile and expressible water were evaluated. Hardness was in the range from 26.3 to 52.4 N, cohesiveness varied from 0.185 to 0.318 and springiness varied from 0.418 to 0.768. Increasing the amount of both additives improved the mechanical and functional properties of the restructured silver carp products. MTGase activity was associated with a decrease in protein solubility and a decrease in the myosin band (SDS‐PAGE). Increasing NaCl decreased the amount of expressible water. The results indicated that it is feasible to obtain low‐salt restructured silver carp products with improved mechanical and good functional properties using 3 g kg^?1 MTGase and 10 g kg^?1 NaCl. © 2002 Society of Chemical Industry