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。
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 me...
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第5期76-78,共3页
Food Science
基金
"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)
关键词
大豆分离蛋白
转谷氨酰胺酶
鱼糜凝胶
soy protein isolate （SPI）
tranglutaminase （TGase）
surimi gel
