碳酸钙与外源蛋白复配物对含有MTGase的鱼糜凝胶特性的促进作用
目的 研究钙盐、外源蛋白及其复配物对含微生物产转谷氨酰胺酶(MTG)的鲢鱼糜凝胶品质的影响。方法 将碳酸钙、乳酸钙、卵清蛋白、大豆分离蛋白及其复配物添加到含MTG(2 U/g鱼蛋白)的鲢鱼糜中并制成凝胶, 测定鱼糜凝胶的持水性、质构特性(破断强度、凹陷深度、硬度、内聚性、咀嚼性)、白度和聚丙烯酰胺凝胶电泳图谱。结果 添加碳酸钙、乳酸钙、卵清蛋白、大豆分离蛋白及其复配物均可不同程度地改善含MTG的鱼糜凝胶的凝胶特性, 且添加其复配物优于单独添加碳酸钙、乳酸钙、卵清蛋白、大豆分离蛋白。经试验优化, 将8 μmol/UMTG碳酸钙、4 mg/UMTG卵清蛋白、4 mg/UMTG大豆分离蛋白添加到含有2 U/g鱼蛋白MTG的鲢鱼糜中可获得最佳凝胶品质, 鱼糜凝胶的破断力、凹陷深度最高, 硬度、咀嚼性、白度均显著高于单独添加MTG(P<0.05), 也明显高于添加2 U/g鱼蛋白其他品牌商品MTG的(P<0.05)。结论 CaCO3与外源蛋白复配物对含有MTG的鱼糜凝胶特性具有显著促进作用, 将碳酸钙、卵清蛋白、大豆分离蛋白与MTG按比例混合可制成鱼糜制品专用的复配酶制剂。
Objective To study the effects of exogenous protein, calcium salt and their combination on the quality of MTGase (MTG)-induced silver carp surimi gels. Methods Water holding capacity, texture properties, whiteness and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of MTG-induced silver carp surimi gels added with calcium carbonate, calcium lactate, ovalbumin and soy isolate protein were measured. Results The results showed that the addition of calcium carbonate, calcium lactate, ovalbumin, soy isolate protein and their combination could significantly improve the gelling properties of MTG-induced surimi gels, especially their combined results. The results of experimental optimization indicated that the addition of 8 μmol/UMTG calcium carbonate, 4 mg/UMTG ovalbumin and 4 mg/UMTG soy isolate protein resulted in the best quality. The highest breaking force and penetration distance were obtained. The values of hardness, chewiness and whiteness were significantly higher than those of MTG or other commercial MTG added alone (P<0.05). Conclusion The combination of calcium carbonate and exogenous protein has a significantly positive effects on the properties of MTG-induced surimi gels and by this way the high-quality surimi gels can be obtained.
标题：碳酸钙与外源蛋白复配物对含有MTGase的鱼糜凝胶特性的促进作用
英文标题：Promotion effects of combination of calcium carbonate and exogenous protein on the properties of MTGase-induced surimi gels
作者：
郭秀瑾 华中农业大学食品科技学院;国家大宗淡水鱼加工技术研发分中心
尤娟 华中农业大学食品科技学院;国家大宗淡水鱼加工技术研发分中心
于锦河 中央农业广播电视学校
饶婧玉 华中农业大学食品科技学院;国家大宗淡水鱼加工技术研发分中心
唐晓强 华中农业大学食品科技学院;国家大宗淡水鱼加工技术研发分中心
熊善柏 华中农业大学食品科技学院;国家大宗淡水鱼加工技术研发分中心
中文关键词:碳酸钙,乳酸钙,卵清蛋白,大豆分离蛋白,MTG,鱼糜凝胶,
英文关键词:calcium carbonate,calcium lactate,ovalbumin,soy isolate protein,MTG,surimi gel,
发表日期：2015-04-06
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