酶促交联罗非鱼肉重组工艺研究

施源德; 杨琴; 黄迪惠; 欧阳锐; 陈文韬; 项雷文

doi:10.13386/j.issn1002-0306.2018.10.012

酶促交联罗非鱼肉重组工艺研究

Study on recombination technique of enzymatieally cross-linked Tilapia meat

摘要

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:NaCl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。

Abstract: 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 NaCl, 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.