摘要
在火腿肠中添加 6 57U/ g蛋白质的谷氨酰胺转胺酶 ,2 5℃下反应 6 0min ,再于85℃下蒸煮 6 0min ,则火腿肠组织的凝胶破坏力比对照组提高了 6 0N ,凝胶强度比对照组提高了 30 %。在 50mg/mL肌球蛋白溶液中加入 0 0 2U/mg蛋白质的谷氨酰胺转胺酶 ,于37℃、pH 7 0条件下保温 6 0min ,形成可倒置的凝胶。经扫描电子显微镜 (SEM)观察 。
Maximum gel strengths of sausage were achieved with addition of 6.57 U of transglutaminase (TGase) per gram of protein when the reaction was carried out at 25℃ for 1.5?h followed by cooking at 85℃ for 60?min. Under these conditions, gel strength of sausage treated with TGase increased 30% compared with untreated samples. Gel was formed when 0.02?U/mg protein of TGase was added to myosin solution and incubated at 37℃, pH?7.0 for 60min. The microstructure of myosin gels prepared with TGase was visualized by scanning electron microscopy (SEM), and it was found that the gel had a compact three dimensional network structure.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2001年第4期1-6,共6页
Food and Fermentation Industries
关键词
谷氨酰胺转胺酶
火腿肠
凝胶强度
肌球蛋白
transglutaminase (TGase), sausage, gel strength, gelation, myosin
