谷氨酰胺转氨酶对鳜鱼鱼糜凝胶的品质影响

以鳜鱼鱼糜热诱导凝胶为研究对象，检测盐度、持水性、色泽、质构、感官评分、蛋白质二级结构、微观结构以及十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（sodium dodecyl sulfate-polyacrylamide gel electrophoresis，SDS-PAGE）指标。研究谷氨酰胺转氨酶（transglutaminase，TG）对其品质的影响规律。结果表明，TG可以提高鳜鱼鱼糜凝胶白度；与对照组相比，添加TG后，胶黏性、咀嚼性和回弹性都显著上升（P＜0.05）；随着TG添加量的增加，鳜鱼鱼糜凝胶的硬度显著增加（P＜0.05），当添加量为0.6 U/g时，持水性达到最大值。SDS-PAGE中主要蛋白条带随TG添加量的增加逐渐减弱。扫描电子显微镜照片中观察到添加TG后，鳜鱼鱼糜凝胶形成更加致密的网络结构。因此，添加TG能改善鳜鱼鱼糜凝胶的品质特性，且TG添加量为0.4 U/g和0.6 U/g时较为适宜。该研究结果可为鳜鱼鱼糜凝胶品质改进提供理论支撑。

Effect of Transglutaminase on the Quality of Mandarin Fish (Siniperca chuatsi) Surimi Gel

In this work, the effect of transglutaminase (TG) on the quality of mandarin fish (Siniperca chuatsi) surimi gel (MFSG) was determined by measuring salinity, water-holding capacity (WHC), whiteness, texture, sensory evaluation, protein secondary structure and microstructure as well as using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Results showed that TG could improve the whiteness of MFSG. As compared with the control group, MFSG with TG presented significantly increased gumminess, chewiness and resilience (P < 0.05). Gel hardness increased significantly with increased TG addition (P < 0.05), and WHC reached its maximum value at an addition level of 0.6 U/g. SDS-PAGE showed the main protein bands gradually weakened with increase of TG concentration. By scanning electron microscope (SEM), it was observed that after addition of TG, MFSG generated a denser network structure. Therefore, TG could greatly improve the quality of MFSG, especially at 0.4 and 0.6 U/g. These results may provide a theoretical basis for improving the quality of MFSG.