| 大豆分离蛋白对微生物转谷氨胺酶诱导鲢鱼糜凝胶形成的影响 |
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| 引用本文： | 刘海梅. 大豆分离蛋白对微生物转谷氨胺酶诱导鲢鱼糜凝胶形成的影响[J]. 食品科学, 2009, 30(5): 76-78. DOI: 10.7506/spkx1002-6630-200905016 |
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| 作者姓名： | 刘海梅 |
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| 作者单位： | 鲁东大学食品工程学院 |
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| 基金项目： | “十一五”国家科技支撑计划项目(2006BAD05A18)；鲁东大学科研基金项目(LY20076201) |
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| 摘 要： | 本实验通过对鲢鱼糜凝胶特性和溶解率的测定及SDS-PAGE、扫描电镜观察，研究大豆分离蛋白(SPI)对微生物转谷氨酰胺酶(MTGase)诱导鱼糜凝胶形成的影响及作用机理。结果表明：SPI 和MTGase 均能显著提高鱼糜凝胶特性，但SPI 的添加会阻碍MTGase 对肌球蛋白重链(MHC)的交联，降低鱼糜凝胶特性，增加溶解率。SPI改善鲢鱼糜凝胶特性的机理是自身的凝胶作用和抑制蛋白酶活性。
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| 关 键 词： | 大豆分离蛋白 转谷氨酰胺酶 鱼糜凝胶 |
| 收稿时间： | 2008-05-10 |
Effect of Soy Protein Isolate on Microbial Tranglutaminase-induced Gel Formation of Silver Carp Surimi |
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| LIU Hai-mei. Effect of Soy Protein Isolate on Microbial Tranglutaminase-induced Gel Formation of Silver Carp Surimi[J]. Food Science, 2009, 30(5): 76-78. DOI: 10.7506/spkx1002-6630-200905016 |
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| Authors: | LIU Hai-mei |
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| Affiliation: | (College of Application Technology, Ludong University, Yantai 264025, China) |
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| Abstract: | Through the determination of surimi gel properties and solubility, this study aimed to investigate the effect of soy protein isolate (SPI) on the formation of microbial tranglutaminase (MTGase)-induced silver carp surimi gel and understand the mechanism using SDS-PAGE and SEM. The results showed that both of SPI and MTGase significantly increase surimi gel properties, but the addition of SPI may inhibit myosin heavy chain (MHC) cross-linking induced by MTGase and enhance the solubility of surimi gel. The mechanism of SPI improving surimi gel properties may result from its inhibition against protease activity and own gelation. |
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| Keywords: | soy protein isolate (SPI) tranglutaminase (TGase) surimi gel |
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