转谷氨酰胺酶对鲤鱼肌原纤维蛋白乳化活性和凝胶特性的影响
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摘要
目的:研究添加转谷氨酰胺酶(Transglutaminase,TG)对鲤鱼肌原纤维蛋白乳化活性和凝胶特性的影响,为改善鱼糜制品的品质特性提供理论依据。方法:肌原纤维蛋白溶液浓度为40 mg/mL,TG添加量为蛋白溶液的0%、0.1%、0.2%、0.3%、0.4%(W/V),测定蛋白溶液的乳化活性及凝胶特性指标。结果:随着TG添加量的增加肌原纤维蛋白溶液乳化活性降低(p <0.05); TG添加增大了蛋白浊度(p <0.05);蛋白流变结果表明,随着TG添加量的增加显著增大储能模量(G')(p <0.05),降低起始凝胶温度,并提高蛋白变性温度;与对照相比,添加0.1%的TG会降低凝胶持水性,但是进一步增加TG对凝胶持水性影响不显著(p> 0.05);添加TG显著降低了凝胶白度(p <0.05);凝胶质构测定结果显示,随着TG添加量的增加,会改进蛋白质的凝胶特性,显著增加凝胶弹性和硬度(p <0.05)。结论:肌原纤维蛋白中添加TG到能够降低蛋白的乳化特性,但会改进肌原纤维蛋白的凝胶特性。
Objective: The aim of this study was to investigate the impact of transglutaminase (TG) on the emulsifying properties and heat-induced gelation properties of myofibrillar proteins from common carp so as to provide theoretical basis for improvement the quality characteristics of surimi products. Methods: Myofibrillar proteins suspensions (final protein concentration of 40 mg/mL) were prepared.TG were added to the suspensions to obtain final concentrations of 0,0.1%,0.2%,0.3%,and 0.4% (w/v) after mixing,emulsification activity and gel property index of the protein solution were measured.Results: Emulsifying activity decreased (p < 0.05) as TG concentration increased,however turbidity greatly increased (p < 0.05)when TG was added.The results of protein rheological properties suggested that the TG increased the storage modulus (G') (p <0.05),decreased initial gel temperature and increased the protein denaturation temperature.Compared to control,the gel water holding capacity first decreased (p < 0.05) when TG concentrations at 0.1% and then had no significant difference with increased TG concentrations.TG addition significantly decreased the gel whiteness (p < 0.05).Gel texture results showed that gel quality was greatly improved (p < 0.05) with the TG addition.As the TG levels increased,gel hardness and springiness increased significantly (p < 0.05). Conclusion: TG addition decreased emulsifying ability and improved the Gel properties of myofibrillar protein.
Objective: The aim of this study was to investigate the impact of transglutaminase (TG) on the emulsifying properties and heat-induced gelation properties of myofibrillar proteins from common carp so as to provide theoretical basis for improvement the quality characteristics of surimi products. Methods: Myofibrillar proteins suspensions (final protein concentration of 40 mg/mL) were prepared.TG were added to the suspensions to obtain final concentrations of 0,0.1%,0.2%,0.3%,and 0.4% (w/v) after mixing,emulsification activity and gel property index of the protein solution were measured.Results: Emulsifying activity decreased (p < 0.05) as TG concentration increased,however turbidity greatly increased (p < 0.05)when TG was added.The results of protein rheological properties suggested that the TG increased the storage modulus (G') (p <0.05),decreased initial gel temperature and increased the protein denaturation temperature.Compared to control,the gel water holding capacity first decreased (p < 0.05) when TG concentrations at 0.1% and then had no significant difference with increased TG concentrations.TG addition significantly decreased the gel whiteness (p < 0.05).Gel texture results showed that gel quality was greatly improved (p < 0.05) with the TG addition.As the TG levels increased,gel hardness and springiness increased significantly (p < 0.05). Conclusion: TG addition decreased emulsifying ability and improved the Gel properties of myofibrillar protein.
引文
[1]Jongjareonrak A,Benjakul S,Visessanguan W,et al.Skin gelatin from bigeye snapper and brownstripe red snapper:Chemical compositions and effect of microbial transglutaminase on gel properties[J].Food Hydrocolloids,2006,20(8):1216-1222.
[2]Mohtar N F,Perera C O,Quek S Y,et al.Optimization of gelatine gel preparation from New Zealand hoki(Macruronus novaezelandiae)skins and the effect of transglutaminase enzyme on the gel properties[J].Food Hydrocolloids,2013,31(2):204-209.
[3]Kaewdang O,Benjakul S.Effect of ethanolic extract of coconut husk on gel properties of gelatin from swim bladder of yellowfin tuna[J].LWT-Food Science and Technology,2015,62(2):955-961.
[4]张梦玲,张晋,熊善柏,等.转谷氨酰胺酶及其在鱼糜制品加工中的应用[J].食品研究与开发,2016,37(24):190-195.
[5]Nio N,Motoki M,Takinami K.Gelation of casein and soybean globulins by transglutaminase[J].Journal of the Agricultural Chemical Society of Japan,1985,49(8):2283-2286.
[6]Gaspar A L,De Góes-Favoni S P.Action of microbial transglutaminase(MTGase)in the modification of food proteins:Areview[J].Food Chemistry,2015,171:315-322.
[7]赵梅荣,刘良忠.谷氨酰胺转胺酶对草鱼鱼糜品质的影响[J].食品科学,2006,27(12):170-174.
[8]邓思杨,杨明,潘男,等.淀粉与转谷氨酰胺酶复配引起肌肉蛋白功能特性的变化[J].食品科学,2018,39(2):133-139.
[9]安静,于国萍,初云斌,等.转谷氨酰胺酶催化对不同大豆蛋白凝胶性的影响[J].食品科学,2011,32(6):32-37.
[10]严菁,熊善柏,李清亮.转谷氨酰胺酶对淡水鱼糜制品凝胶强度影响[J].食品科学,2002,23(8):59-62.
[11]贾丹,刘茹,刘明菲,等.转谷氨酰胺酶对鳙鱼糜热诱导胶凝特性的影响[J].食品科学,2013,34(9):37-41.
[12]尚永彪,夏杨毅,李洪军.转谷氨酰胺酶对猪肉肌原纤维蛋白凝胶性质的影响[J].食品科学,2009,30(21):135-139.
[13]Chin K B,Go M Y,Xiong Y L.Konjac flour improved textural and water retention properties of transglutaminase-mediated,heatinduced porcine myofibrillar protein gel:Effect of salt level and transglutaminase incubation[J].Meat Science,2009,81(3):565-572.
[14]Agyare K K,Addo K,Xiong Y L.Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by p H,temperature and salt[J].Food Hydrocolloids,2009,23(1):72-81.
[15]Benjakul S,Bauer F.Biochemical and physicochemical changes in catfish(Silurus glanis Linne)muscle as influenced by different freeze-thaw cycles[J].Food Chemistry,2001,72(2):207-217.
[16]Wang X,Xiong Y L,Sato H.Rheological enhancement o pork myofibrillar protein-lipid emulsion composite gels via glucose oxidase oxidation/transglutaminase cross-linking pathway[J].Journal of Agricultural&Food Chemistry,2017,65(38).
[17]Salvador P,ToldràM,Saguer E,et al.Microstructurefunction relationships of heat-induced gels of porcine haemoglobin[J].Food Hydrocolloids,2009,23(7):1654-1659.
[18]Park J W.Functional protein additives in surimi gels[J].Journal of Food Science,1994,59(3):525-527.
[19]Buamard N,Benjakul S.Improvement of gel properties o sardine(Sardinella albella)surimi using coconut husk extracts[J].Food Hydrocolloids,2015,51:146-155.
[20]Williams P A,Phillips G O,Walstra P.The roles of proteins and peptides in formation and stabilisation of emulsions[J].Plan Species Biology,2002,26(3):254-258.
[21]Srinivasan,Damodaran.食品化学[M].江波,杨瑞金,译.北京:中国轻工业出版社,2013:257-259.
[22]Ramírez-Suárez J C,Xiong Y L.Rheological properties o mixed muscle/nonmuscle protein emulsions treated with transglutaminase at two ionic strengths[J].International Journal o Food Science&Technology,2003,38(7):777-785.
[23]Glasser L A,Paulson A T,Speers R A,et al.Foaming behavior of mixed bovine serum albumin-protamine systems[J].Food Hydrocolloids,2007,21(4):495-506.
[24]Nio N,Motoki M,Takinami K.Gelation of casein and soybean globulins by transglutaminase[J].Journal of the Agricultural Chemical Society of Japan,1985,49(8):2283-2286.
[25]Bigelow C C.On the average hydrophobicity of proteins and the relation between it and protein structure[J].Journal o Theoretical Biology,1967,16(2):187-211.
[26]Xiong Y L,Blanchard S P.Myofibrillar protein gelation:viscoelastic changes related to heating procedures[J].Journal of Food Science,1994,59(4):734-738.
[27]Banerjee S,Bhattacharya S.Compressive textural attributes,opacity and syneresis of gels prepared from gellan,agar and their mixtures[J].Journal of Food Engineering,2011,102(3):287-292.
[28]Nio N,Motoki M,Takinami K.Gelation mechanism of protein solution by transglutaminase[J].Journal of the Agricultural Chemical Society of Japan,2006,50(4):851-855.
[29]Westphalen A D,Briggs J L,Lonergan S M.Influence of p Hon rheological properties of porcine myofibrillar protein during heat induced gelation[J].Meat Science,2006,72(4):697-703.
[30]Benjakul S,Visessanguan W,Thummaratwasik P.Inhibition of gel weakening of threadfin bream surimi using Thai legume seed proteinase inhibitors[J].Journal of Food Biochemistry,2010,24(5):363-380.
[31]Rawdkuen S,Benjakul S,Visessanguan W,et al.Effect of chicken plasma protein and some protein additives on proteolysis and gel-forming ability of sardine(Sardinella gibbosa)surimi[J].Journal of Food Processing&Preservation,2007,31(4):492-516.
[32]Morrissey M T.Effects of varying sucrose concentrations in pacific whiting stabilized mince used for surimi production[J].Journal of Aquatic Food Product Technology,1994,3(4):41-52.
[33]Relkin P.Reversibility of heat-induced conformational changes and surface exposed hydrophobic clusters ofβ-lactoglobulin:Their role in heat-induced sol-gel state transition[J].International Journal of Biological Macromolecules,1998,22:59-66.
[34]杨振.魔芋粉、转谷氨酰胺酶和大豆分离蛋白对鲤鱼肌原纤维蛋白凝胶特性的影响[D].哈尔滨:东北农业大学,2012.
[2]Mohtar N F,Perera C O,Quek S Y,et al.Optimization of gelatine gel preparation from New Zealand hoki(Macruronus novaezelandiae)skins and the effect of transglutaminase enzyme on the gel properties[J].Food Hydrocolloids,2013,31(2):204-209.
[3]Kaewdang O,Benjakul S.Effect of ethanolic extract of coconut husk on gel properties of gelatin from swim bladder of yellowfin tuna[J].LWT-Food Science and Technology,2015,62(2):955-961.
[4]张梦玲,张晋,熊善柏,等.转谷氨酰胺酶及其在鱼糜制品加工中的应用[J].食品研究与开发,2016,37(24):190-195.
[5]Nio N,Motoki M,Takinami K.Gelation of casein and soybean globulins by transglutaminase[J].Journal of the Agricultural Chemical Society of Japan,1985,49(8):2283-2286.
[6]Gaspar A L,De Góes-Favoni S P.Action of microbial transglutaminase(MTGase)in the modification of food proteins:Areview[J].Food Chemistry,2015,171:315-322.
[7]赵梅荣,刘良忠.谷氨酰胺转胺酶对草鱼鱼糜品质的影响[J].食品科学,2006,27(12):170-174.
[8]邓思杨,杨明,潘男,等.淀粉与转谷氨酰胺酶复配引起肌肉蛋白功能特性的变化[J].食品科学,2018,39(2):133-139.
[9]安静,于国萍,初云斌,等.转谷氨酰胺酶催化对不同大豆蛋白凝胶性的影响[J].食品科学,2011,32(6):32-37.
[10]严菁,熊善柏,李清亮.转谷氨酰胺酶对淡水鱼糜制品凝胶强度影响[J].食品科学,2002,23(8):59-62.
[11]贾丹,刘茹,刘明菲,等.转谷氨酰胺酶对鳙鱼糜热诱导胶凝特性的影响[J].食品科学,2013,34(9):37-41.
[12]尚永彪,夏杨毅,李洪军.转谷氨酰胺酶对猪肉肌原纤维蛋白凝胶性质的影响[J].食品科学,2009,30(21):135-139.
[13]Chin K B,Go M Y,Xiong Y L.Konjac flour improved textural and water retention properties of transglutaminase-mediated,heatinduced porcine myofibrillar protein gel:Effect of salt level and transglutaminase incubation[J].Meat Science,2009,81(3):565-572.
[14]Agyare K K,Addo K,Xiong Y L.Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by p H,temperature and salt[J].Food Hydrocolloids,2009,23(1):72-81.
[15]Benjakul S,Bauer F.Biochemical and physicochemical changes in catfish(Silurus glanis Linne)muscle as influenced by different freeze-thaw cycles[J].Food Chemistry,2001,72(2):207-217.
[16]Wang X,Xiong Y L,Sato H.Rheological enhancement o pork myofibrillar protein-lipid emulsion composite gels via glucose oxidase oxidation/transglutaminase cross-linking pathway[J].Journal of Agricultural&Food Chemistry,2017,65(38).
[17]Salvador P,ToldràM,Saguer E,et al.Microstructurefunction relationships of heat-induced gels of porcine haemoglobin[J].Food Hydrocolloids,2009,23(7):1654-1659.
[18]Park J W.Functional protein additives in surimi gels[J].Journal of Food Science,1994,59(3):525-527.
[19]Buamard N,Benjakul S.Improvement of gel properties o sardine(Sardinella albella)surimi using coconut husk extracts[J].Food Hydrocolloids,2015,51:146-155.
[20]Williams P A,Phillips G O,Walstra P.The roles of proteins and peptides in formation and stabilisation of emulsions[J].Plan Species Biology,2002,26(3):254-258.
[21]Srinivasan,Damodaran.食品化学[M].江波,杨瑞金,译.北京:中国轻工业出版社,2013:257-259.
[22]Ramírez-Suárez J C,Xiong Y L.Rheological properties o mixed muscle/nonmuscle protein emulsions treated with transglutaminase at two ionic strengths[J].International Journal o Food Science&Technology,2003,38(7):777-785.
[23]Glasser L A,Paulson A T,Speers R A,et al.Foaming behavior of mixed bovine serum albumin-protamine systems[J].Food Hydrocolloids,2007,21(4):495-506.
[24]Nio N,Motoki M,Takinami K.Gelation of casein and soybean globulins by transglutaminase[J].Journal of the Agricultural Chemical Society of Japan,1985,49(8):2283-2286.
[25]Bigelow C C.On the average hydrophobicity of proteins and the relation between it and protein structure[J].Journal o Theoretical Biology,1967,16(2):187-211.
[26]Xiong Y L,Blanchard S P.Myofibrillar protein gelation:viscoelastic changes related to heating procedures[J].Journal of Food Science,1994,59(4):734-738.
[27]Banerjee S,Bhattacharya S.Compressive textural attributes,opacity and syneresis of gels prepared from gellan,agar and their mixtures[J].Journal of Food Engineering,2011,102(3):287-292.
[28]Nio N,Motoki M,Takinami K.Gelation mechanism of protein solution by transglutaminase[J].Journal of the Agricultural Chemical Society of Japan,2006,50(4):851-855.
[29]Westphalen A D,Briggs J L,Lonergan S M.Influence of p Hon rheological properties of porcine myofibrillar protein during heat induced gelation[J].Meat Science,2006,72(4):697-703.
[30]Benjakul S,Visessanguan W,Thummaratwasik P.Inhibition of gel weakening of threadfin bream surimi using Thai legume seed proteinase inhibitors[J].Journal of Food Biochemistry,2010,24(5):363-380.
[31]Rawdkuen S,Benjakul S,Visessanguan W,et al.Effect of chicken plasma protein and some protein additives on proteolysis and gel-forming ability of sardine(Sardinella gibbosa)surimi[J].Journal of Food Processing&Preservation,2007,31(4):492-516.
[32]Morrissey M T.Effects of varying sucrose concentrations in pacific whiting stabilized mince used for surimi production[J].Journal of Aquatic Food Product Technology,1994,3(4):41-52.
[33]Relkin P.Reversibility of heat-induced conformational changes and surface exposed hydrophobic clusters ofβ-lactoglobulin:Their role in heat-induced sol-gel state transition[J].International Journal of Biological Macromolecules,1998,22:59-66.
[34]杨振.魔芋粉、转谷氨酰胺酶和大豆分离蛋白对鲤鱼肌原纤维蛋白凝胶特性的影响[D].哈尔滨:东北农业大学,2012.