响应面法优化MTGase改善暹罗鳄肌原纤维蛋白凝胶品质的-食品科学.PDF

6 2013, Vol.34, No.18 食品科学 ※工艺技术 响应面法优化MTGase改善暹罗鳄肌原纤维 蛋白凝胶品质的工艺 罗自生，谢 妍，刘颖峰 (浙江大学生物系统工程与食品科学学院，浙江 杭州 310058) 摘  要：为优化微生物源谷氨酰胺转氨酶(MTGase)改善暹罗鳄肌原纤维蛋白凝胶品质的工艺条件，在单因素试验 的基础上，选择酶作用温度、作用时间和酶添加量为自变量，以凝胶强度和持水性为响应值，利用响应面分析法， 研究各变量间及其交互作用对凝胶品质的影响。结果表明：MTGase改善凝胶品质的最佳工艺为：作用温度38 ℃、 2.3h 0.8U/g 509.886g · 作用时间 、酶添加量 ，该条件下所得凝胶强度为 cm，持水性为88.094%，相较空白对照，凝胶 强度提高了2.32倍，持水性提高了20.6%。因此，MTGase可以显著改善暹罗鳄肌原纤维蛋白的凝胶品质。 关键词：暹罗鳄；肌原纤维蛋白；谷氨酰胺转氨酶；凝胶强度；持水性；响应面 Optimizing by Response Surface Methodology the Use of Microbial Transglutaminase to Improve Gelation Properties of Crocodylus siamensis Myofibril LUO Zi-sheng ，XIE Yan ，LIU Ying-feng (School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China) Abstract ：The optimal conditions of microbial transglutaminase (MTGase) for strengthening gelation properties of Crocodylus siamensis myofibril were explored. The individual and interactive effects of incubation temperature, incubation time and MTGase concentration on gel strength and water-holding capacity were investigated by one-factor-at-a-time design and response surface analysis. The results showed that the optimal conditions for strengthening gelation properties of Crocodylus siamensis myofibril were 38 ℃, 2.3 h and MTGase concentration of 0.8 U/g. Under the optimal conditions, the gel strength was 509.886 g•cm, and water-holding capacity was 88.094%, which revealed an increase by 2.32-fold and 20.6% when compared with gels without MTGase. These results demonstrated that the optimal hydrolysis procedure was feasible, and MTGase played an important role in im