College of Food Science, Southwest Univ., Chongqing 400716, China.
J Food Sci. 2010 Apr;75(3):E178-85. doi: 10.1111/j.1750-3841.2010.01547.x.
In this study, the effect of xanthan on dynamic rheological properties, textural profile, and water binding of transglutaminase (TG)-treated myofibrillar protein (MP) gels was investigated. In experiment 1, MP suspensions (40 mg/mL protein, 0.6 M NaCl) at pH 6.45 with or without 0.05% xanthan were treated with 0%, 0.1%, 0.2%, 0.3%, 0.4%, and 0.5% TG; in experiment 2, MP suspensions (40 mg/mL protein, 0.6 M NaCl) at pHs 6.13, 6.30, 6.45, 6.69 with or without 0.05% xanthan were treated with 0.3% TG. Treated samples were analyzed with differential scanning calorimetry for thermal stability and oscillatory rheometry and Instron penetration tests for gelation properties. The TG treatments lowered the transition temperature (T(m)) of MP by as much as 6 degrees C (P < 0.05) but increased apparent enthalpy of denaturation. However, there was no detectable thermal stability difference between MP samples with or without xanthan. The shear storage modulus (G') of MP gels increased markedly upon treatments with > or = 0.3% TG, and the presence of xanthan further enhanced the gel strength (P < 0.05). The addition of 0.05% xanthan decreased cooking loss of TG-treated MP gels by 17% to 23% when compared with gels without xanthan at all pH levels evaluated (6.13 to 6.67). Thus, the combination of TG and xanthan offered a feasible means to promote cross-linking and gelation of MP while reducing cooking losses.
在这项研究中，研究了黄原胶对转谷氨酰胺酶（TG）处理的肌原纤维蛋白（MP）凝胶的动态流变特性、质构剖面和水分结合的影响。实验 1 中，在 pH6.45 下，用或不用 0.05%黄原胶制备 40mg/mL 蛋白、0.6M NaCl 的 MP 悬浮液，用 0%、0.1%、0.2%、0.3%、0.4%和 0.5% TG 处理；实验 2 中，在 pH6.13、6.30、6.45、6.69 下，用或不用 0.05%黄原胶制备 40mg/mL 蛋白、0.6M NaCl 的 MP 悬浮液，用 0.3% TG 处理。用差示扫描量热法分析热稳定性，用振荡流变仪和 Instron 穿透试验分析凝胶化特性。TG 处理使 MP 的相变温度（T(m)）降低了 6 摄氏度（P<0.05），但增加了变性的表观焓。然而，在有或没有黄原胶的 MP 样品之间没有检测到热稳定性差异。当用>或=0.3% TG 处理时，MP 凝胶的剪切储能模量（G'）显著增加，黄原胶的存在进一步增强了凝胶强度（P<0.05）。与没有黄原胶的凝胶相比，在所有评估的 pH 值（6.13 到 6.67）下，添加 0.05%黄原胶可使 TG 处理的 MP 凝胶的蒸煮损失降低 17%到 23%。因此，TG 和黄原胶的结合为促进 MP 的交联和凝胶化同时降低蒸煮损失提供了一种可行的方法。
