超声波和TGase对重组草鱼肉形成过程中理化性质的影响

本研究以草鱼为原料,采用四种处理方式:对照组(只添加NaCl)、实验组1(添加NaCl和谷氨酰胺转氨酶(transglutaminase,TGase))、实验组2(添加NaCl且超声)、实验组3(添加NaCl和TGase且超声),对草鱼肉进行重组。通过测定其分子间作用力、巯基含量、浊度、溶解率等,分析重组过程中超声波和TGase对重组草鱼肉理化性质的影响。结果表明,在重组草鱼肉形成过程中,超声波和TGase对离子键、氢键、疏水相互作用、二硫键和非二硫键均有不同程度的影响,促进重组草鱼肉的形成;与此同时,在重组草鱼肉形成过程中,超声波和TGase可以加速肌原纤维蛋白巯基氧化形成二硫键,增强其表面疏水性,增加其浊度,降低重组草鱼肉蛋白质溶解率;由SDS-PAGE电泳图谱可知,在重组草鱼肉形成过程中,三个实验组在200 kDa附近的条带逐渐变淡,甚至消失,可知重组过程中超声波和TGase主要作用于肌原纤维蛋白重链。综合各试验指标结果,超声波和TGase均可促进草鱼肉蛋白质交联,且两者同时作用时交联度最高,对指导草鱼肉产业生产具有一定的参考价值。

Effects of Ultrasound and TGase on Physicochemical Properties of Grass Carp Meat during Restructuring

In this study,four treatment methods including control group(only adding NaCl),experimental group 1(adding NaCl and TGase),experimental group 2(adding NaCl then ultrasound),and experimental group 3(adding NaCl and TGase then ultrasound)were used to restructure the grass carp meat respectively. The effects of ultrasound and TGase on the physicochemical properties of grass carp meat during restructuring were analyzed based on the measurement of the intermolecular force,sulfhydryl content,turbidity,dissolution rate,etc. The results showed that ultrasound and TGase had different effects on ionic bonds,hydrogen bonds,hydrophobic interactions,disulfide bonds,and non-disulfide bonds,and promoted the formation of recombinant grass carp meat. In addition,it was found that ultrasound and TGase could accelerate the oxidation of sulfhydryl groups of myofibrillar protein to disulfide bonds,enhance surface hydrophobicity and turbidity of myofibrillar protein,and reduce the protein solubility of recombinant grass carp meat. According to the results of SDS-PAGE electrophoresis,the bands around 200 kDa in the three experimental groups faded gradually or even disappeared during restructuring. It could be seen that ultrasound and TGase mainly acted on myofibrillar protein heavy chain during the reorganization. The results demonstrated that both ultrasound and TGase could promote the cross-linking of grass carp protein,and the degree of cross-linking was the highest during interaction,which had certain reference value for guiding the production of grass carp meat industry.