【摘要】 研究了乙二胺四乙酸二钠(EDTA)、焦磷酸钠(PPi)、牛血清蛋白(BP)、马铃薯粉(PP)等几种常见蛋白酶抑制剂对南海鸢乌贼鱼糜凝胶硬度、弹性和持水性的影响,并结合SDS-PAGE凝胶电泳对相关作用机理进行分析。结果表明,PPi、BP、PP都能显著提高鸢乌贼鱼糜的凝胶性能;当同时添加2%的谷氨酰胺转氨酶(TGase)、250 mg/kg的EDTA、0.3%的PPi、3%的BP和3%的PP时,鸢乌贼鱼糜的凝胶硬度、弹性达到最大。SDS-PAGE分析表明,4种蛋白酶抑制剂和TGase能共同促进鸢乌贼鱼糜凝胶的形成;TGase不能和肌动蛋白(Actin)发生交联反应;副肌球蛋白(PM)参与了鸢乌贼鱼糜凝胶的形成过程。更多还原

【Abstract】 The effect of 4 food- grade protease inhibitors [ ethylenediaminetetraacetic acid( EDTA), sodium pyrophosphate(PPi),bovine plasma(BP) and potato power(PP)] on the gel hardness,springiness and water loss rate of Ryukyu squid surimi in South China Sea was studied. The SDS-PAGE was used to analyze the relevant mechanisms. The results showed that the PPi,BP,PP could enhance the gel properties of Ryukyu squid surimi,maximum hardness and springiness were obtained by adding 2% TGase,250 mg/kg EDTA,0.3%PPi,3% BP and 3% PP. SDS-PAGE indicated that the 4 food-grade protease inhibitors combine with TGase could promote the gel formation of Ryukyu squid surimi. TGase couldn’t form covalent cross-linking with Actin.The PM was involved in the the gel formation of Ryukyu squid surimi in South China Sea was studied.更多还原