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Abstract：
Gelation properties of myofibrillar protein (MP)/wheat gluten (WG) induced by glutamine transaminase (TGase) were studied. Results showed that the inclusion of transglutaminase increased the gel strength, water-holding capacity (WHC), and nonfreezable water (Wnf) of MP/WG mixture. Circular dichroism (CD) analysis showed that the β-sheet and random coil content of the MP/WG treated with TGase addition increased by 12.1% and 3.7%, while the α-helix and β-turn content decreased by 14.2% and 1.8%. Rheological measurements showed that TGase induced higher energy storage modulus value during the MP/WG gel heating-cooling cycle. the hydrogen bond and hydrophobic interaction content of the MP/WG gels increased by 80 and 120 ug/L, and the disulfide bond decreased by 200 ug/L, with TGase addition was increased from 0 to 120 U/g protein. Scanning electron microscope (SEM) showed that MP/WG gel with TGase had uniform and dense network structure. PRACTICAL APPLICATION: The properties of myofibrillar/wheat gluten gel induced by TGase crosslinking was studied. The gel structure and water holding capacity of MP/WG were improved by the cross-linking of TGase. The study of the gel properties of MP/WG induced by TGase crosslinking also can provide a theoretical basis for analyzing the effect of TGase on the application of gluten protein in complex meat emulsion system.
摘要：
研究了谷氨酰胺转氨酶（TGase）诱导的肌原纤维蛋白（MP）/小麦面筋（WG）的凝胶化特性。结果表明，转谷氨酰胺酶的掺入增加了凝胶强度，持水量(WHC)，和MP/WG混合物的不可冻结水(Wnf)。圆二色性（CD）分析表明，用TGase添加处理的MP/WG的β-折叠和无规卷曲含量分别增加了12.1％和3.7％，而α-螺旋和β-转角含量分别下降了14.2%和1.8%。流变学测量表明，在MP/WG凝胶加热-冷却循环过程中，TGase诱导了更高的储能模量值。MP/WG凝胶的氢键和疏水相互作用含量增加了80和120ug/L，二硫键减少了200ug/L，随着TGase的添加从0增加到120U/g蛋白质。扫描电子显微镜(SEM)显示含TGase的MP/WG凝胶具有均匀致密的网络结构。实际应用：研究了TGase交联诱导的肌原纤维/小麦面筋凝胶的性质。通过TGase的交联，MP/WG的凝胶结构和保水性得到改善。对TGase交联诱导MP/WG凝胶特性的研究也可为分析TGase对面筋蛋白在复合肉乳体系中的应用提供理论依据。
