花色苷和微生物转谷氨酰胺酶对鲢鱼鱼糜凝胶理化特性的影响。
Effects of anthocyanins and microbial transglutaminase on the physicochemical properties of silver carp surimi gel.
机构信息
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China.
Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei, 430070, China.
出版信息
J Texture Stud. 2023 Aug;54(4):541-549. doi: 10.1111/jtxs.12750. Epub 2023 Apr 15.
The objective of this study was to investigate effects of anthocyanins (AC) and microbial transglutaminase (MTGase) on the physicochemical properties of surimi gels from silver carp. The addition of AC and MTGase significantly increased gel strength and water holding capacity (WHC) of surimi gels, but the effect of MTGase was much stronger (p < .05). There were the highest gel strength, storage modulus (G') and WHC with 0.1 g/100 g AC and 0.4 g/100 g MTGase, while they were higher than that with AC or MTGase alone. AC promoted the cross-linking mainly by covalent and non-covalent bonds in surimi gels, while MTGase did mainly through covalent bonds. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) confirmed the results of gel strength, WHC, chemical interactions and G' of surimi gel or paste with AC and MTGase. In general, AC and MTGase could synergistically improve the physicochemical properties of surimi gels and potentially enhance the quality of surimi-based product from silver carp.
本研究旨在探讨花色苷（AC）和微生物转谷氨酰胺酶（MTGase）对鲢鱼鱼糜凝胶理化特性的影响。添加 AC 和 MTGase 可显著提高鱼糜凝胶的凝胶强度和持水性（WHC），但 MTGase 的效果要强得多（p<.05）。添加 0.1 g/100 g AC 和 0.4 g/100 g MTGase 可获得最高的凝胶强度、储能模量（G'）和 WHC，高于单独添加 AC 或 MTGase 的情况。AC 通过共价和非共价键在鱼糜凝胶中促进交联，而 MTGase 主要通过共价键交联。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）证实了添加 AC 和 MTGase 对鱼糜凝胶或糊状物的凝胶强度、WHC、化学相互作用和 G'的影响。总的来说，AC 和 MTGase 可以协同提高鱼糜凝胶的理化特性，并可能提高基于鲢鱼的鱼糜制品的质量。
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