Effect of Transglutaminase on Properties and Microstructure of Surimi Protein-lipids Composite Gels

被引：0

作者：

Zhou X. ^{[1
]}

Chen H. ^{[1
]}

Chen X. ^{[1
]}

Gu S. ^{[1
]}

Jiang S. ^{[1
]}

Ding Y. ^{[1
]}

机构：

[1] College of Food Science and Technology, Zhejiang University of Technology, Hangzhou

来源：

Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 06期

关键词：

Chemical bonding indicators; Emulsion stability; Microstructure; Surimi gel; Transglutaminase;

D O I：

10.16429/j.1009-7848.2020.06.013

中图分类号：

学科分类号：

摘要：

The objective of this study was to investigate the effect of transglutaminase (TGase) on gel properties, water distribution, chemical bonding indicators and microstructures of surimi protein-lipids composite gels. The results showed that adding of TGase resulted in a significant (P<0.05) increase in hardness, chewiness, emulsion stability, water holding capacity, indexes of hydrogen bonds and hydrophobic interactions, and non-disulfide covalent bond (ε-(γ-glutamyl) lysine bond) of surimi gels; and the intensity of myosin heavy chain (MHC) band became lighter with the increase of TGase concentrations. Scanning electron microscopy (SEM) images and fractal dimension analysis found that with the increase of TGase concentration from 0% to 0.5%, fractal dimension of surimi protein-lipid composite gel increased from 2.801 to 2.857, which revealed that the degree of surimi protein aggregation become more large, and gel network structure become more dense. These results further explained the mechanism of the effects of TGase on gel properties, emulsion stability and water holding capacity of surimi gels. In general, when the TGase concentration reached 0.4%, the surimi protein-lipid composite gel showed better gel properties. © 2020, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：106 / 113

页数：7

共 20 条

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