转谷氨酰胺酶在肉制品中的应用

对转谷氨酰胺酶的性质、作用机理作了简要介绍，并概述了它在肉制品中的应用。     

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。     

转谷氨酰胺酶及其在肉制品生产中的应用

转谷氨酰胺酶是一种能够催化蛋白质氨基酸残基发生酰基转移反应的酶,通过对蛋白质的修饰作用,使蛋白质的结构和物理特性得到优化,在食品工业尤其是肉制品生产中得到广泛应用。本文在介绍了转谷氨酰胺酶的分类、性质和作用机理的基础上,对其在肉制品中的功能作用以及在国内外肉制品生产中的应用进行了综述。     

谷氨酰胺转胺酶在肉制品加工中的应用

系统地介绍了谷氨酰胺转胺酶的性质、功能及作用机理，并且阐述了其在肉制品加工过程中的应用。     

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.     

谷氨酰胺转胺酶的性能及其在肉制品中的应用

首先对谷氨酰胺转胺酶的作用机理和性能进行了简单概述,在此基础上介绍了国内外有关谷氨酰胺转胺酶的生产及其在肉制品加工中的应用.     

转谷氨酰胺酶及其在肉制品加工中的应用

本文论述微生物来源转谷氨酰胺酶反应机理与特性及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。     

转谷氨酰胺酶在食品中的应用

转谷氨酰胺酶作为食品添加剂在食品工业中的应用越来越广泛。本文对其在肉制品、乳制品及在保健食品中的应用作了介绍,并简单阐述了转谷氨酰胺酶的作用机理。     

转谷氨酰胺酶在食品工业中的应用

转谷氨酰胺酶是一种催化酰基转移反应的转移酶,通过胺的结合和交联来修饰蛋白质,大大改善蛋白质产品的乳化性、热稳定性和凝胶性。转谷氨酰胺酶的基本性质和凝胶特性,使其在食品加工中具有重要的用途,在肉制品和面粉制品中得到广泛应用。     

谷氨酰胺转胺酶在肉制品中的应用研究

简要介绍了谷氨酰胺转胺酶的来源、性质、催化作用机理以及在食品中应用的概况;并着重介绍谷氨酰胺转胺酶制剂(TG-S,TG-B,TG-K等)在灌肠类、肉糕、鱼糕等蛋白质食品加工中应用研究的情况。     

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.     

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.     

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.     

谷氨酰胺转胺酶在模拟腌肉制品中的应用研究

主要研究了谷氨酰胺转胺酶应用于模拟腌肉制品中,通过对腌制时间和加热时间两个变化因素研究对其质构性能和本底肉色的影响。结果表明,谷氨酰胺转氨酶应用于模拟腌肉制品中,可以明显改善质构特性。随着TG添加量的不断增加(0、0.3%、0.6%、0.9%),模拟腌肉制品口感硬度逐渐提高。腌制时间的延长,硬度、咀嚼度增加趋势明显(p<0.05)。腌制时间的延长对其感官评价和a*值的影响显著。经加热后,所有TG添加量不同的模拟腌肉制品红度值相差不多。加热时间处理不同对模拟腌肉制品的硬度、弹性、黏聚性、咀嚼性和回复性的变化有一定影响。除了弹性外,所有组别的硬度、咀嚼度、黏聚性和回复性都是呈先升高后降低的趋势。空白与TG添加量0.3%的a*值始终明显高于TG添加量0.6%和0.9%的组别(p<0.05)。本次实验可以得出模拟腌肉制品在腌制时间为24h,加热时间控制在1h的产品质构性能和感官评价最佳。     

脂肪替代物在肉制品中的应用

针对脂肪替代物的基本概念、种类及在肉制品中的应用以及对肉制品品质特性的影响等几个方面进行阐述,分析脂肪替代物应用中存在的问题并进行了展望。     

天然防腐剂在肉制品中的应用

概述了肉制品中常用天然防腐剂的功能特性及其防腐机理,同时介绍了天然防腐剂在肉制品工业中的应用现状。     

转谷氨酰胺酶及非肉蛋白对糜状肉制品质构性能的影响

以猪肉为原料根据中心复合旋转试验设计的原理,采用响应曲面法研究了0,1.5,5,8.5,10 g.kg-1的转谷氨酰胺酶分别与0,5,20,35,40g.kg-1的大豆分离蛋白、酪蛋白、乳清浓缩蛋白、卵清蛋白组成4个试验组,室温催化反应2 h,经85℃30min蒸煮处理后,冷却至4℃,进行质构和蒸煮损失测定.实验结果显示,转谷氨酰胺酶可催化非肉蛋白和肉蛋白质之间的反应,可提高终产品的硬度300～400g,弹性提高0.15～0.3,凝聚性提高0.15～0.2.此外还可以降低产品的蒸煮损失7.5%～10%.而不同的试验组中,酪蛋白处理组对于降低蒸煮损失能力较强,大豆分离蛋白组在改善弹性和凝聚性上作用较强,而卵清蛋白组在提高产品硬度上存在优势.综上表明,向肉制品中添加转谷氨酰胺酶和非肉蛋白是改善肉制品品质的一个有效途径.     

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。     

天然产物在肉制品护色保鲜中的应用

肉制品营养丰富、富含脂质,在加工和贮存期间,易感染微生物或发生氧化、褪色现象,影响其质量和安全性。研究表明,许多源于植物、动物、微生物的天然产物可以显著延长肉制品的保质期、减少脂类和蛋白质的氧化、抑制微生物生长,在肉制品防腐保鲜方面作用显著,在肉制品保鲜中的应用日益得到关注。本文简单介绍了近年来天然产物在肉制品保鲜护色方面的研究成果,期望为安全、高效的肉制品天然保鲜剂的研发提供思路。