酶促交联罗非鱼肉重组工艺研究
|
摘要
在低温下,以罗非鱼碎肉为原料,酪蛋白酸钠与谷氨酰胺转氨酶为复配交联剂,以凝胶强度为重组鱼肉质构的分析指标,在单因素实验基础上运用响应面设计方法对酶促交联鱼肉重组工艺进行优化并初探其交联机理。结果发现:Na Cl添加量2.3%、谷氨酰胺转氨酶添加量1.1%、酪蛋白酸钠添加量1.5%、最佳反应时间为0.5 h;经过验证,此条件下重组鱼肉制品的凝胶实际值是3409.5 g×mm与理论预测值3493.5 g×mm基本一致,且比重组前鱼碎肉的凝胶强度提高了1.6倍。同时,由SDS-PAGE凝胶电泳图可知谷氨酰胺转氨酶和酪蛋白酸钠复配交联剂主要作用在相对分子质量为200和40 KDa的蛋白质。
Under cooling condition,using Tilapia's frittered meat as raw material,sodium caseinate( SC) and transglutaminase( TG) as cross-linking agent,gel strength as the index to analyze recombinant fish texture,,the response surface design method was used to optimize the fish's enzymatic cross-linked recombinant process and explore its cross-linking mechanism. The results showed that the optimal content of Na Cl,TG and SC were 2.3%,1.1% and 1.5% respectively.The optimal reaction time was 0.5 h.The actual gel strength value was 3409.5 g × mm at the optimal condition,which was increased by 1.6 times.The value was similar to the predict value of 3493.5 g × mm. In addition,the results of SDS-PAGE indicated that the relative molecular mass of the main acting protein cross was linked by TG and SC was 200 KDa and 40 KDa.
Under cooling condition,using Tilapia's frittered meat as raw material,sodium caseinate( SC) and transglutaminase( TG) as cross-linking agent,gel strength as the index to analyze recombinant fish texture,,the response surface design method was used to optimize the fish's enzymatic cross-linked recombinant process and explore its cross-linking mechanism. The results showed that the optimal content of Na Cl,TG and SC were 2.3%,1.1% and 1.5% respectively.The optimal reaction time was 0.5 h.The actual gel strength value was 3409.5 g × mm at the optimal condition,which was increased by 1.6 times.The value was similar to the predict value of 3493.5 g × mm. In addition,the results of SDS-PAGE indicated that the relative molecular mass of the main acting protein cross was linked by TG and SC was 200 KDa and 40 KDa.
引文
[1]杨华.鱼肉重组技术及其粘合剂的研究进展[J].渔业现代化,2007(2):51-53.
[2]温慧芳,赵利,袁美兰,等.鱼肉重组制品研究进展[J].中国酿造,2014,33(3):13-16.
[3]焦阜欣,杨小雪,尹涛,等.转谷氨酰胺酶诱导的鱼糜凝胶及其体外消化[J].食品科技,2017,42(2):142-148.
[4]郭培.罗非鱼鱼皮明胶在鱼糜制品中的应用研究[D].海南:海南大学,2016.
[5]何衎,吴光斌,陈发河.谷氨酰胺转氨酶和添加物对海地瓜凝胶品质的影响[J].食品工业科技,2016,37(11):67-71,75.
[6]赖燕娜,吴建中,傅亮,等.κ-卡拉胶和魔芋胶及其复配对咸蛋清鱼糜混合凝胶品质的改良[J].食品工业科技,2012,33(17):284-287,298.
[7]于海涛.壳聚糖复配增稠剂对鱼肉肠品质的影响[D].无锡:江南大学,2012.
[8]鉏晓艳,李新,廖涛,等.Ca Cl2、复合磷酸盐及木瓜蛋白酶对河鲈鱼肉的嫩化作用[J].肉类研究,2015(10):24-27.
[9]杨柳,刘玉环,阮榕生,等.交联作用对蛋白类食品的影响[J].食品科学,2010,31(19):394-398.
[10]周锦晶,吴红,徐欢,等.糖基化反应对提高鱼糜蛋白质凝胶性的影响[J].浙江科技学院学报,2012,24(1):48-53.
[11]王顺峰,戚士初,潘超,等.谷氨酰胺转胺酶及其在肉品加工中的应用[J].肉类研究,2008(7):42-45.
[12]胡春霞,叶梦情,易明花.新型食品添加剂谷氨酰胺转胺酶的生产及应用研究进展[J].安徽农业科学,2013,41(12):5498-5501.
[13]Martelo-Vidal,J,M Mesas,M Vázquez.Low-salt restructured fish products from Atlantic mackerel(Scomber scombrus)with texture resembling turkey breast[J].Food Sci Technol,2012,18(3):251-259.
[14]马静蓉,杨贤庆,马海霞,等.谷氨酰胺转氨酶及辅料对南海鸢乌贼鱼糜凝胶特性的影响[J].食品与发酵工业,2015,41(9):29-33.
[15]薛思雯,邹玉峰,杨慧娟,等.氯化钠浓度对僵直前高压处理兔肉中肌球蛋白凝胶保水性及其胶凝过程中分子特性和结构变化的影响[J].食品工业科技,2017,38(3):97-101,107.
[16]何芳.带鱼鱼肉重组制品工艺优化及其品质研究[D].杭州:浙江工商大学,2012.
[17]贺江航.酶促交联技术在速冻重组鱼排开发中的应用研究[D].福州:福建农林大学,2012.
[18]张云飞.鲳鱼纯鱼肉重组制品的研制及其品质特性的研究[D].杭州:浙江工商大学,2011.
[19]杨青,江波,张涛,等.谷氨酰胺转胺酶对鲢鱼鱼糜品质的影响[J].食品与发酵工业,2010,36(10):24-29.
[20]程琳丽,李来好,马海霞.谷氨酰胺转氨酶对鱼肉保水性的影响[J].食品工业科技,2014,35(9):128-131.
[21]李明清.鲤鱼肌原纤维蛋白功能特性的研究[D].哈尔滨:东北农业大学,2010.
[22]C Kuraishi,J Sakamoto1,T Soeda.The usefulness of transglutaminase for food processing[A].In G R Takeoka,R Teranishi,P J Williams,et al.Biotechnology for improved foods and flavors[C].Washington,DC:ACS Symposium Series,1996:29-38.
[2]温慧芳,赵利,袁美兰,等.鱼肉重组制品研究进展[J].中国酿造,2014,33(3):13-16.
[3]焦阜欣,杨小雪,尹涛,等.转谷氨酰胺酶诱导的鱼糜凝胶及其体外消化[J].食品科技,2017,42(2):142-148.
[4]郭培.罗非鱼鱼皮明胶在鱼糜制品中的应用研究[D].海南:海南大学,2016.
[5]何衎,吴光斌,陈发河.谷氨酰胺转氨酶和添加物对海地瓜凝胶品质的影响[J].食品工业科技,2016,37(11):67-71,75.
[6]赖燕娜,吴建中,傅亮,等.κ-卡拉胶和魔芋胶及其复配对咸蛋清鱼糜混合凝胶品质的改良[J].食品工业科技,2012,33(17):284-287,298.
[7]于海涛.壳聚糖复配增稠剂对鱼肉肠品质的影响[D].无锡:江南大学,2012.
[8]鉏晓艳,李新,廖涛,等.Ca Cl2、复合磷酸盐及木瓜蛋白酶对河鲈鱼肉的嫩化作用[J].肉类研究,2015(10):24-27.
[9]杨柳,刘玉环,阮榕生,等.交联作用对蛋白类食品的影响[J].食品科学,2010,31(19):394-398.
[10]周锦晶,吴红,徐欢,等.糖基化反应对提高鱼糜蛋白质凝胶性的影响[J].浙江科技学院学报,2012,24(1):48-53.
[11]王顺峰,戚士初,潘超,等.谷氨酰胺转胺酶及其在肉品加工中的应用[J].肉类研究,2008(7):42-45.
[12]胡春霞,叶梦情,易明花.新型食品添加剂谷氨酰胺转胺酶的生产及应用研究进展[J].安徽农业科学,2013,41(12):5498-5501.
[13]Martelo-Vidal,J,M Mesas,M Vázquez.Low-salt restructured fish products from Atlantic mackerel(Scomber scombrus)with texture resembling turkey breast[J].Food Sci Technol,2012,18(3):251-259.
[14]马静蓉,杨贤庆,马海霞,等.谷氨酰胺转氨酶及辅料对南海鸢乌贼鱼糜凝胶特性的影响[J].食品与发酵工业,2015,41(9):29-33.
[15]薛思雯,邹玉峰,杨慧娟,等.氯化钠浓度对僵直前高压处理兔肉中肌球蛋白凝胶保水性及其胶凝过程中分子特性和结构变化的影响[J].食品工业科技,2017,38(3):97-101,107.
[16]何芳.带鱼鱼肉重组制品工艺优化及其品质研究[D].杭州:浙江工商大学,2012.
[17]贺江航.酶促交联技术在速冻重组鱼排开发中的应用研究[D].福州:福建农林大学,2012.
[18]张云飞.鲳鱼纯鱼肉重组制品的研制及其品质特性的研究[D].杭州:浙江工商大学,2011.
[19]杨青,江波,张涛,等.谷氨酰胺转胺酶对鲢鱼鱼糜品质的影响[J].食品与发酵工业,2010,36(10):24-29.
[20]程琳丽,李来好,马海霞.谷氨酰胺转氨酶对鱼肉保水性的影响[J].食品工业科技,2014,35(9):128-131.
[21]李明清.鲤鱼肌原纤维蛋白功能特性的研究[D].哈尔滨:东北农业大学,2010.
[22]C Kuraishi,J Sakamoto1,T Soeda.The usefulness of transglutaminase for food processing[A].In G R Takeoka,R Teranishi,P J Williams,et al.Biotechnology for improved foods and flavors[C].Washington,DC:ACS Symposium Series,1996:29-38.