| 鸡蛋清蛋白对微生物转谷氨酰胺酶诱导鲢鱼鱼糜凝胶形成的影响 |
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| 引用本文： | 刘海梅,鲍军军,熊善柏,张 莉.鸡蛋清蛋白对微生物转谷氨酰胺酶诱导鲢鱼鱼糜凝胶形成的影响[J].食品科学,2010,31(11):102-104. |
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| 作者姓名： | 刘海梅 鲍军军 熊善柏 张 莉 |
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| 作者单位： | 1.鲁东大学食品工程学院 2.华中农业大学食品科学技术学院 3.鲁东大学生命科学学院 |
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| 基金项目： | 2009年鲁东大学大学生科技创新基金立项课题(09L043);鲁东大学科研项目(LY20076021) |
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| 摘 要： | 通过对鲢鱼鱼糜凝胶特性和溶解率的测定及SDS-PAGE检测研究鸡蛋清蛋白改善鱼糜凝胶特性的机理及其对微生物转谷氨酰胺酶(MTGase)诱导鱼糜凝胶形成的影响。结果表明：鸡蛋清蛋白(EA)和MTGase均能显著提高鱼糜凝胶特性。EA会降低MTGase诱导鱼糜凝胶的形成，显著降低MTGase诱导鱼糜凝胶的凝胶强度和破断强度，但不阻碍MTGase对肌球蛋白重链(MHC)的交联。
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| 关 键 词： | 鸡蛋清蛋白 转谷氨酰胺酶 鱼糜凝胶 |
| 收稿时间： | 2009-11-16 |
Effect of Egg Albumin on the Properties of MTGase-induced Silver Carp Surimi Gels |
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| LIU Hai-mei,BAO Jun-jun XIONG Shan-bai ZHANG Li.Effect of Egg Albumin on the Properties of MTGase-induced Silver Carp Surimi Gels[J].Food Science,2010,31(11):102-104. |
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| Authors: | LIU Hai-mei BAO Jun-jun XIONG Shan-bai ZHANG Li |
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| Affiliation: | 1. College of Food Engineering, Ludong University, Yantai 264025, China 2. College of Food Science and Technology, Huazhong
Agricultural University, Wuhan 430070, China 3. College of Life Science, Ludong University, Yantai 264025, China |
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| Abstract: | The formed silver carp surimi gels with the addition of egg albumin (EA), microbial transglutaminase (MTGase) or both of them were tested for their properties and SDS-PAGE patterns in order to examine the effect of EA on the properties of MTGase-induced silver carp surimi gels. EA or MTGase could significantly improve surimi gel properties. EA inhibited the formation of MTGase-induced surimi gels, and resulted in a noticeable decrease in their gel strength and breaking force, but had no inhibitory effect on cross-linking of myosin heavy chain. |
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| Keywords: | egg albumin transglutaminase surimi gels |
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