淀粉与转谷氨酰胺酶复配引起肌肉蛋白功能特性的变化
※食品化学食品科学2018, V ol.39, No.12133淀粉与转谷氨酰胺酶复配引起肌肉蛋白
功能特性的变化
邓思杨1，杨明2，潘男1，畅鹏1，杜鑫1，夏秀芳1,*，张宏伟1,*（1.东北农业大学食品学院，黑龙江哈尔滨 150030；2.黑龙江大庄园肉业有限公司，黑龙江绥化 151125）摘?要：在60、70 ℃加热条件下，利用添加马铃薯淀粉（0%、1%、2%、3%、4%）和外源转谷氨酰胺酶（transglutaminase，TG）（0%、0.10%、0.30%、0.50%和0.70%）的鲤鱼肌原纤维蛋白进行热诱导凝胶的制备，通过分析添加物对肌原纤维蛋白功能特性（凝胶性和乳化性）和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（sodium dodecyl sulfate-polyacrylamide gel electrophoresis，SDS-PAGE）图谱的变化，研究淀粉和TG复配对鲤鱼肌原纤维蛋白功能特性的作用。结果表明：在同一温度条件下，马铃薯淀粉和TG的添加对肌原纤维蛋白凝胶特性具有影响，凝胶的硬度和弹性随着添加量的增加而增大，且差异性显著（P＜0.05）。不同温度条件下凝胶的白度值差异不明显（P＞0.05），70 ℃与60 ℃相比凝胶保水性有所增加。马铃薯淀粉和TG的添加对肌原纤维蛋白的乳化活性并没有明显的作用，但是对乳化稳定性有较大影响，随添加量的增加其变化趋势表现为先增大后减小，当马铃薯淀粉、TG添加量分别为2%和0.5%时乳化稳定性达到最大值94.5%。对SDS-PAGE图谱分析可知：马铃薯淀粉及TG添加使肌原纤维蛋白的主要蛋白质如肌球蛋白重链、肌动蛋白带等条带强度减弱。因此，蛋白质的结构和功能特性明显受到了淀粉和TG添加量的影响。
关键词：转谷氨酰胺酶；肌原纤维蛋白；功能特性；马铃薯淀粉；鲤鱼
Changes in Functional Properties of Muscle Proteins Induced by Starch and Transglutaminase
DENG Siyang1, YANG Ming2, PAN Nan1, CHANG Peng1, DU Xin1, XIA Xiufang1,*, ZHANG Hongwei1,*
(1. College of Food Science, Northeast Agricultural University, Harbin 150030, China;
2. Heilongjiang Grand Farm Meat Food Co. Ltd., Suihua 151125, China)
Abstract: The objective of this study was to evaluate the effect of potato starch and transglutaminase (TG) on the functional properties (gelling and emulsifying properties)of myofibrillar protein from common carp muscle. Potato starch was added at 0%, 1%, 2%, 3%, and 4%, and transglutaminase (TG) at 0%, 0.10%, 0.30%, 0.50%, and 0.70%. Heat-induced gels were formed at different temperatures (60 and 70 ℃). Changes in protein profiles were measured by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) as well. Results indicated that gel hardness and springiness significantly increased with potato starch and transglutaminase content at the same temperature (P < 0.05). No significant difference in gel whiteness was observed at different temperatures (P > 0.05). Water holding capacity of gels was increased at higher temperature. The additives markedly affected the emulsion stability but not the emulsifying activity of myofibrillar protein, which initially increased and then decreased with increasing contents of the additives. When potato starch and transglutaminase were added at 2% and 0.5%, respectively, emulsifying stability index (ESI) reached a maximum value of
94.5%. SDS-PAGE showed that the addition of potato starch and TG could weaken the intensity of myosin heavy chain and
actin band, thereby significantly affecting protein structure and functional properties.
Keywords: transglutaminase; myofibrillar protein; functional properties; potato starch; common carp
DOI:10.7506/spkx1002-6630-201812021
中图分类号：TS254.4文献标志码：A 文章编号：1002-6630（2018）12-0133-07
收稿日期：2017-03-16
基金项目：黑龙江应用技术研究与开发计划重大项目（GA15B302）；黑龙江省博士后资助项目（LBH-15013）
第一作者简介：邓思杨（1993—），女，硕士研究生，研究方向为食品科学。E-mail：dsy0826@https://www.wendangku.net/doc/7b8019858.html,
*通信作者简介：夏秀芳（1973—），女，教授，博士，研究方向为食品科学。E-mail：Xxfang524@https://www.wendangku.net/doc/7b8019858.html,
张宏伟（1982—），男，实验师，硕士，研究方向为食品科学。E-mail：137********@https://www.wendangku.net/doc/7b8019858.html,