Feng Jiaqi, Wang Jie, Zhang Tong, Liu Yaqiong, Suo Ran, Ma Qianyun
College of Food Science and Technology, Hebei Agricultural University, Baoding, 071000, Hebei, China.
Curr Res Food Sci. 2022 Jul 31;5:1185-1194. doi: 10.1016/j.crfs.2022.07.009. eCollection 2022.
The effects of transglutaminase (TGase) addition (0.4-1.2 g/100g), ultrasound (120-720 W, 20 min), and their combination on the gel properties and in vitro digestion characteristics of bay scallop adductor muscle were studied. The gel strength of the gel sample with TGase content of 0.8 g/100g (TG-0.8) was 58.2% higher than that of the control sample (CON). The gel sample treated with ultrasound at 480 W (UT-480) had the highest gel strength. The strength of the gel prepared by combination of 0.8 g/100g TGase and 360 W ultrasound (UT-TG) was 82.3% higher than that of CON. The whiteness and water holding capacity of the gel increased regardless of the addition of TGase or ultrasound treatment. SDS-PAGE patterns showed that the myosin heavy chain of the treated samples became thinner, and the changes of actin and tropomyosin were not significant. The scanning electron microscopy results of gel samples prepared by ultrasound combined with TGase showed a denser structure, which was related to the lowest total sulfhydryl content and TCA-soluble peptide content. The results of dynamic rheology show that the UT-TG sample had the highest G' value, followed by TG-0.8. The in vitro digestion characteristics of the selected gel samples were also discussed. The degree of protein hydrolysis and the content of free amino acids in TG-0.8 samples were the lowest, which improved after ultrasound treatment. Overall, the combination of appropriate ultrasound treatment and TGase addition provides an effective means for improving gel properties and digestibility of scallop surimi product.
研究了添加转谷氨酰胺酶（TGase）（0.4 - 1.2 g/100g）、超声处理（120 - 720 W，20分钟）及其组合对海湾扇贝闭壳肌凝胶特性和体外消化特性的影响。TGase含量为0.8 g/100g的凝胶样品（TG - 0.8）的凝胶强度比对照样品（CON）高58.2%。经480 W超声处理的凝胶样品（UT - 480）具有最高的凝胶强度。由0.8 g/100g TGase和360 W超声联合制备的凝胶（UT - TG）的强度比CON高82.3%。无论添加TGase还是进行超声处理，凝胶的白度和持水能力均有所增加。SDS - PAGE图谱显示，处理后样品的肌球蛋白重链变细，肌动蛋白和原肌球蛋白的变化不显著。超声与TGase联合制备的凝胶样品的扫描电子显微镜结果显示结构更致密，这与最低的总巯基含量和三氯乙酸可溶性肽含量有关。动态流变学结果表明，UT - TG样品的G'值最高，其次是TG - 0.8。还讨论了所选凝胶样品的体外消化特性。TG - 0.8样品的蛋白质水解程度和游离氨基酸含量最低，超声处理后有所改善。总体而言，适当的超声处理和TGase添加的组合为改善扇贝鱼糜制品的凝胶特性和消化率提供了一种有效手段。
