TG酶对高温杀菌鱼糜凝胶特性影响

高温杀菌处理会造成淡水鱼糜凝胶品质劣化。以白鲢鱼糜为原料,通过测定质构特性、凝胶强度、持水性、白度和流变特性,研究谷氨酰胺转氨酶(TG酶)对高温杀菌鱼糜凝胶特性的影响。结果表明,添加TG酶所制得鱼糜凝胶经121℃,10 min高温杀菌后,硬度、弹性、持水性、白度及流变特性均有较好的改善。与对照组相比,添加0.5%TG酶的鱼糜凝胶强度增加48.7%。红外光谱测定结果表明,TG酶的加入有利于蛋白质α-螺旋结构的维持,减少蛋白主要二级结构破坏,使鱼糜制品维持良好凝胶结构。

Effects of Glutamine Transaminase on Gel Properties of High-Temperature Sterilization Surimi

Gel properties of fresh water surimi products could be deteriorated by sterilization at high temperature.Taking silver carp surimi as raw material,the effect of glutamine transaminase(TGase)on the gel properties of high-temperature sterilization surimi was investigated by measuring the textural properties,gel strength,water-holding capacity,whiteness and rheological properties.The results showed that after sterilization at 120℃for 10 min,hardness,elasticity,water-holding capacity,whiteness and rheological properties of surimi gel prepared with TGase were improved.Compared with the control,gel strength of surimi gel added 0.5%TGase increased by 48.7%.The results of infrared spectra further indicated that the addition of TGase was beneficial to the maintenance of theα-helical structure of the protein,reducing the damage of the main secondary structure of the protein,and resulting in better gel quality of surimi products.