谷氨酰胺转胺酶对火腿肠凝胶性质的影响

在火腿肠中添加 6 57U/ g蛋白质的谷氨酰胺转胺酶 ,2 5℃下反应 6 0min ,再于85℃下蒸煮 6 0min ,则火腿肠组织的凝胶破坏力比对照组提高了 6 0N ,凝胶强度比对照组提高了 30 %。在 50mg/mL肌球蛋白溶液中加入 0 0 2U/mg蛋白质的谷氨酰胺转胺酶 ,于37℃、pH 7 0条件下保温 6 0min ,形成可倒置的凝胶。经扫描电子显微镜 (SEM)观察 ,发现此凝胶形成了致密的三维网状结构

Influences of Transglutaminase on the Gelling Properties of Sausage

Maximum gel strengths of sausage were achieved with addition of 6.57U of trans glutaminase (TGase) per gram of protein when the reaction was carried out at 25℃ for 1.5h followed by cooking at 85℃ for 60min. Under these conditions, gel strength of sausage treated with TGase increased 30% compared with untreated samples. Gel was formed when 0.02U/mg protein of TGase was added to myosin solution and incubated at 37℃, pH7.0 for 60min. The microstructure of myosin gels prepared with TGase was visualized by scanning electron microscopy (SEM), and it was found that the gel had a compact three-dimensional network structure.