| 谷氨酰胺转氨酶对竹荚鱼鱼糜蛋白凝胶特性的影响 |
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| 引用本文： | 陈海华,薛长湖.谷氨酰胺转氨酶对竹荚鱼鱼糜蛋白凝胶特性的影响[J].食品科学,2010,31(9):35-40. |
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| 作者姓名： | 陈海华 薛长湖 |
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| 作者单位： | 1.中国海洋大学食品科学与工程学院 2.青岛农业大学食品科学与工程学院 |
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| 基金项目： | 2008年度山东省博士后创新项目专项资金资助项目(200803105); 国家“863”计划项目(2006AA09Z430;2006AA09Z444) |
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| 摘 要： | 以质构、白度和持水力为指标研究谷氨酰胺转氨酶(TGase)添加量、凝胶化时间和凝胶化温度对竹荚鱼鱼糜凝胶特性的影响。结果表明：当TGase 添加量为80U/100g 鱼糜、凝胶化时间为5h、凝胶化温度为37.5℃时，竹荚鱼鱼糜的凝胶特性达到最佳，能够形成高度致密、均匀的凝胶网络结构。采用二段加热法制备的竹荚鱼鱼糜凝胶的特性好于一段加热法。
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| 关 键 词： | 谷氨酰胺转氨酶 竹荚鱼 鱼糜 凝胶 破断强度 |
| 收稿时间： | 2009-09-11 |
Effect of Transglutaminase on Gel Properties of Horse-mackerel Surimi |
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| CHEN Hai-hua,XUE Chang-hu.Effect of Transglutaminase on Gel Properties of Horse-mackerel Surimi[J].Food Science,2010,31(9):35-40. |
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| Authors: | CHEN Hai-hua XUE Chang-hu |
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| Affiliation: | 1. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China；
2. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China) |
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| Abstract: | The effect of transglutaminase(TGase) on gel properties of horse-mackerel surimi was evaluated in this paper.Effects of TGase addition amount,reaction time and reaction temperature on gel properties of horse-mackerel surimi were analyzed through the indicators of texture,whiteness,water-holding capacity and microstructure.Results indicated that the best gel property of horse-mackerel surimi was achieved under the condition of TGase for 80 U/100g surimi,reaction time for 5 h and reaction temperature at 37.5 ... |
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| Keywords: | transglutaminase horse-mackerel surimi gel broken strength |
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