探讨了谷氨酰胺转胺酶(TGase)对鲢鱼鱼糜品质的影响。研究了TGase的浓度、作用时间、作用温度和作用pH对鱼糜白度、硬度、弹性、黏聚性以及溶解性的影响。试验结果表明:在鲢鱼鱼糜中添加不同浓度的TGase对其硬度、弹性、黏聚性有显著的改善作用,而对其颜色、白度无显著影响;TGase作用于鲢鱼鱼糜的最适条件为pH7.5,温度40℃,时间60min,酶浓度为0.3%。通过对SDS-聚丙烯酰胺凝胶电泳及溶解度的分析表明,TGase可催化鲢鱼鱼糜中的肌球蛋白重链(MHC)形成共价交联键。

The transglutaminase(TGase) was added in the silver carp surimi to improve the quality.The effect of TGase concentration,handing time,handing temperature and pH on white degrees,hardness,springiness,cohesiveness and solubility was researched.The result showed that the addition of TGase at different concentrations could improve the hardness,springiness,cohesiveness of silver cap surimi gels distinctly without obvious effect on color and whiteness.The appropriate adding condition of TGase confirmed by orthogonal test was transglutaminase concentration 0.3%,handing time 60min,temperature 40℃ and pH7.5.SDS-polyacrylamide gel electrophoresis and solubility analyses indicated that myosin heavy chain(MHC) of silver carp surimi gels could form covalent cross-linking under the catalysis of TGase added.