College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China.
National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
Food Chem. 2024 Jun 15;443:138609. doi: 10.1016/j.foodchem.2024.138609. Epub 2024 Jan 28.
This study explored the effect of adding transglutaminase (TGase) to a co-gel of Tenebrio Molitor larvae protein (TMLP) and myofibrillar protein (MP). Different concentrations of TGase (0-90 U/g) were added to the co-gel. The results showed that 60 U/g TGase treatment significantly improved the gel strength and water holding capacity (WHC) by 26.51 g and 9.2 %, respectively. TGase promoted the rheological properties and accelerated the three-dimensional network structure of the co-gel. Moreover, TGase significantly increased (P < 0.05) the tyrosine residues, tryptophan residues content and hydrophobic interactions of the aliphatic groups. The chemical forces between the protein molecules changed. TGase promoted the transition of α-helix to β-sheet and free water to immobilized water, thereby improving the WHC of co-gel. The principal component analysis reflected the links among indicators. This study illustrated that TGase might be an effective strategy to improve the co-gel of TMLP and MP and emulsified meat products with insects.
本研究探讨了在黄粉虫幼虫蛋白（TMLP）和肌原纤维蛋白（MP）共凝胶中添加转谷氨酰胺酶（TGase）的效果。不同浓度的 TGase（0-90 U/g）被添加到共凝胶中。结果表明，60 U/g 的 TGase 处理可分别显著提高凝胶强度和持水力（WHC）26.51 g 和 9.2%。TGase 促进了共凝胶的流变特性和加速了三维网络结构的形成。此外，TGase 显著增加（P < 0.05）了酪氨酸残基、色氨酸残基含量和疏水性脂肪族基团相互作用。蛋白质分子之间的化学作用力发生了变化。TGase 促进了α-螺旋向β-折叠和自由水向固定水的转变，从而提高了共凝胶的持水力。主成分分析反映了指标之间的联系。本研究表明，TGase 可能是一种有效策略，可以改善 TMLP 和 MP 的共凝胶以及含有昆虫的乳化肉品。
