L-赖氨酸与谷氨酰胺转氨酶联合处理对低盐鸡肉糜凝胶保水及质构品质的影响

摘要/Abstract

摘要： 以低盐（含1%质量分数NaCl）鸡肉糜（low-salt chicken meat batter，LCMB）为对象，研究不同质量分数（0.25%、0.5%、0.75%、1.0%）L-赖氨酸与0.5%质量分数谷氨酰胺转氨酶（transglutaminase，TGase）联合处理对LCMB凝胶保水性（water holding capacity，WHC）、质构、水分流动性和分布、微观结构及蛋白质构象的影响。结果表明，TGase单独处理对LCMB凝胶的WHC无显著影响（P>0.05），但会显著提高凝胶的硬度（P<0.05）；在添加TGase的情况下，随着L-赖氨酸含量的增加，LCMB凝胶的WHC、硬度、弹性、内聚性及咀嚼性均呈现升高的趋势。低场核磁共振、扫描电镜、拉曼光谱的结果分别显示，L-赖氨酸协同TGase处理能增加LCMB凝胶内部不易流动水的相对含量P21、降低自由水的相对含量P22，促进形成有序、致密、连续的凝胶三维网络结构，增加肉糜蛋白质中色氨酸残基、酪氨酸残基和脂肪族氨基酸残基的暴露。综上所述，L-赖氨酸结合TGase处理能通过影响LCMB凝胶的水分分布、微观结构及蛋白质构象，从而改善LCMB的凝胶品质。

关键词: 低盐, 鸡肉糜凝胶, 改善, L-赖氨酸, 谷氨酰胺转氨酶

Abstract: The effects of combined treatment of different mass fractions (0.25%, 0.5%, 0.75%, 1.0%) l-lysine and 0.5% transglutaminase (TGase) on water holding capacity (WHC), texture, water mobility and distribution, microstructure and protein conformation of low-salt chicken meat batter (LCMB) gel were studied. The results showed that TGase alone had no significant effect on WHC of LCMB gel (P>0.05), but significantly increased the hardness of the gel (P<0.05). With the addition of TGase, the hardness, springiness, cohesiveness and chewiness of LCMB gel showed an increase trend with the increased of content l-lysine. The results of low-field nuclear magnetic resonance, scanning electron microscopy and Raman spectroscopy indicated that l-lysine combined with TGase could increase the relative content of immobilized water P21 and decrease the relative content of free water P22 in LCMB gel, promote the formation of ordered, compact and continuous gel three-dimensional network structure, and enhance the exposure of tryptophan residues, tyrosine residues, aliphatic amino acid residues in meat protein. In conclusion, L-lysine combined with TGase treatment can improve the gel quality of LCMB by affecting the water distribution, microstructure and protein conformation of LCMB gel.

Key words: Low-salt, chicken meat batter gel, improvement, L-lysine, TGase

中图分类号:

TS251.5

王昱王家乐袁晶晶李可栗俊广赵慧娟白艳红. L-赖氨酸与谷氨酰胺转氨酶联合处理对低盐鸡肉糜凝胶保水及质构品质的影响[J]. 食品科学, 0, (): 0-0.

Yu Wang Ke LI Jun guangLi Yan-Hong Bai. Effects of Combined Treatment of L-lysine and Transglutaminase on Water Holding Capacity and Texture quality of Low-salt Chicken Meat Batter [J]. FOOD SCIENCE, 0, (): 0-0.

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