利用微生物转谷氨酰胺酶增强盐渍阿拉斯加狭鳕鱼卵的质地。
Texture enhancement of salted Alaska pollock (Theragra chalcogramma) roe using microbial transglutaminase.
机构信息
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo 108-8477, Japan; Wilmar Japan Co., Ltd., Maniera Ginza 8F, 2-10-8 Ginza, Chuo-Ku, Tokyo 104-0061, Japan.
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo 108-8477, Japan.
出版信息
Food Chem. 2019 Aug 30;290:196-200. doi: 10.1016/j.foodchem.2019.03.114. Epub 2019 Mar 27.
The aim of our study was to improve the texture quality of salted Alaska pollock (Theragra chalcogramma) roe product using microbial transglutaminase (MTGase). Thus, the effect of 0-1.0% MTGase on the physical properties of the salted roe was assessed. Endogenous TGase activity in the roe, which contributes to improving its texture, decreased at -20 °C during frozen storage. Mechanical properties of the salted roe, such as roe firmness and egg breaking strength, were improved using MTGase, the optimum concentration of which was 0.5%. Protein polymerizations using SDS-PAGE and decreasing of protein solubilities in SDS-urea solution were observed in the salted roe with MTGase. Therefore, the texture of salted Alaska pollock roe can be significantly enhanced by adding 0.5% MTGase because of catalyzing protein crosslinking. Additionally, this study most likely indicates that MTGase can be used to improve the texture of aquatic processed foods at low temperatures, especially 5 °C.
本研究旨在利用微生物转谷氨酰胺酶（MTGase）改善盐渍阿拉斯加狭鳕鱼卵（Theragra chalcogramma）的质构品质。因此，评估了 0-1.0% MTGase 对盐渍鱼卵物理性质的影响。在冷冻储存过程中，鱼卵内源性 TGase 活性（有助于改善其质构）在-20°C 下下降。使用 MTGase 可以提高盐渍鱼卵的机械性能，如鱼卵硬度和破蛋强度，其最佳浓度为 0.5%。SDS-PAGE 中的蛋白质聚合以及 SDS-尿素溶液中蛋白质溶解度的降低均在添加 MTGase 的盐渍鱼卵中观察到。因此，通过添加 0.5%的 MTGase 可以显著增强盐渍阿拉斯加狭鳕鱼卵的质构，因为它可以催化蛋白质交联。此外，本研究很可能表明 MTGase 可用于在低温下，特别是 5°C 时改善水产加工食品的质构。
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