徐州工程学院学报：自然科学版2012，Vol.27Issue(2)：50-56,7.
TG催化鱼肉蛋白共价交联作用研究
Study on the Effect of Fish Protein Covalent Cross-linking Catalyzed by TG
摘要
Abstract
Myofibrillar protein isolate （MPI） of the Black shark and soy protein isolate （SPI） were taken as raw materials, the transglutaminase as a protein cross-linking accelerator, and the SDS- polyacrylamide gel electrophoresis and the nephelometry were used to examine the effect of the covalent cross-linking between MPI and SPI by transglutaminase, the water-holding capacity and the texture were adopted to measure the influence of TG to the MPI and SPI gelatin. With the catalysis of TG, electrophoresis patterns of the proteins showed that the color of the major protein bands became lighter, while the color of the macromolecular protein band at the top of the map appeared deeper, and the nephelometry showed that the OD value （A320 nm）increased; the water-holding capacity and the gelatin strength were apparently improved by the catalysis of TG and the addition of SPI.关键词
谷氨酰胺转胺酶/黑鲨鱼肌原纤维蛋白/大豆分离蛋白/共价交联Key words
transglutaminase (TG)/black shark myofibrillar protein isolate/soy protein isolate/covalent cross-linking分类
轻工纺织引用本文复制引用
贺江航,吕峰,黄金燕..TG催化鱼肉蛋白共价交联作用研究[J].徐州工程学院学报：自然科学版,2012,27(2):50-56,7.基金项目
基金项目：福建省产学研联合开发专项资金项目 （）
