Transglutaminase Effects on Low Temperature Gelation of Fish Protein Sols

H.G. LEE; T.C. LANIER; D.D. HAMANN

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Transglutaminase Effects on Low Temperature Gelation of Fish Protein Sols

机译：转谷氨酰胺酶对鱼蛋白溶胶低温胶凝的影响

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Myosin polymerization and formation of ε-(γ-glutamyl)lysine linkages were quantified in Alaska pollock surimi gels which contained no ad- ditive (control), or a commercial microbial transglutaminase (MTGase). As preincubation ("setting") time at 25℃ was increased, the gel strength of control and 0.2/100 MTGase-added samples increased, with greater increases at higher MTGase levels. SDS-PAGE and HPLC anal- yses showed increasing nondisulfide polymerization and ε-(γ-gluta- myl)lysine dipeptide content, with increasing setting time and/or added MTGase. Content of ε-(γ-glutamyl)lysine dipeptide correlated with gel strength (shear stress) and shear modulus at failure (G_f) for these gels. Higher stresses were measured in samples containing 0.2/100 MTGase than in controls at corresponding levels of ε-(γ-glutamyl)lysine dipeptide, in- dicating that rate of myosin polymerization may affect ultimate gel strength.

机译：在不含添加剂（对照）或商业微生物转谷氨酰胺酶（MTGase）的阿拉斯加鳕鱼鱼糜凝胶中定量了肌球蛋白的聚合反应和ε-（γ-谷氨酰基）赖氨酸键的形成。随着25℃下预孵育（“凝固”）时间的增加，对照样品和添加0.2 / 100 MTGase的样品的凝胶强度增加，MTGase含量越高，凝胶强度越大。 SDS-PAGE和HPLC分析显示，随着固化时间的增加和/或MTGase的添加，非二硫键聚合和ε-（γ-谷氨酰）赖氨酸二肽含量增加。这些凝胶的ε-（γ-谷氨酰基）赖氨酸二肽含量与凝胶强度（剪切应力）和破坏时的剪切模量（G_f）相关。含有0.2 / 100 MTGase的样品在相应水平的ε-（γ-谷氨酰基）赖氨酸二肽中测得的应力比对照组更高，表明肌球蛋白的聚合速率可能会影响最终的凝胶强度。

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《Journal of Food Science》 |1997年第1期|p.20-24|共5页
作者
H.G. LEE; T.C. LANIER; D.D. HAMANN;
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作者单位

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收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
原文格式 PDF
正文语种 eng
中图分类食品工业;
关键词
transglutaminase; surimi; covalent;

机译：转谷氨酰胺酶;鱼糜共价;

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Transglutaminase Effects on Low Temperature Gelation of Fish Protein Sols

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