添加轉麩胺醯胺酶對吳郭魚凝膠作用之影響

Effect of Transglutaminase on the Gelation Properties of Tilapia Surimi

柯文慶(Wen-Ching Ko) ； 謝泓鈞(Hung-Chun Hsieh) ； 謝昌衛(Chang-Wei Hsieh)

《臺灣農業化學與食品科學》 44卷1期 (2006/02) Pp. 15-23

https://doi.org/10.6578/TJACFS.2006.003

摘要

轉麩胺醯胺酶(Transglutaminase; TGase; TG)能催化蛋白質中一級胺與麩胺醯胺酸殘基之轉醯反應，一般認為魚漿低溫凝膠現象與TGase活性有關。本研究將微生物來源TGase (MTGase)添加於吳郭魚漿，進行低溫凝膠處理(20-60℃)，檢測各項凝膠物性。結果顯示，MTGase處理能提升吳郭魚漿之凝膠強度及保水力，使貯存參數(G')、損耗參數(G'')值上升及損耗正切函數(Tan δ)下降，但對色澤並無明顯影響；電泳分析顯示，魚漿中myosin heavy chain (MHC)含量會因MTGase處理而減少，此應係MHC交聯鍵結成聚合分子所致；由凝膠之蛋白質溶解度呈下降趨勢及SEM觀察呈現較大孔洞亦可印證MTGase造成蛋白質發生團狀聚集現象。適度添加MTGase(0.044-0.074 unit/g of surimi)可提升魚肉凝膠之凝膠物性，改善魚肉煉製品品質，劑量過多則適得其反。

關鍵字

轉麩胺醯胺酶 ； 吳郭魚 ； 凝膠 ； 流變

並列摘要

Transglutaminase (TGase; TG) catalyzes the acyl transfer reaction between primary amines and glutamine residues in protein. It is popularly accepted that this reaction was related to low temperature gelating of fish paste (setting; suwari). In this study we added microbial transglutaminase (MTGase) to the gelation of tilapia pastes and analyzed each property of the gelation in low temperature (20-60℃). As a result, MTGase treatment increased the gel strength and water holding capacity of tilapia paste. Increased storage modulus (G') and loss modulus (G”) and decreased shear modulus (Tan δ) were observed, but no remarkable changes occurred in color. SDS-PAGE analysis showed that the amount of myosin heavy chain (MHC) decreased during the treatment. That's because of polymerization under the function of MTGase. The observations of decreasing the solubility of gelation protein and the large holes during gelating of SEM observation were demonstrated. To conclude, adding MTGase (0.044-0.074 unit/g of surimi) could reasonably improve the gel property and the quality of surimi product.

並列關鍵字

Transglutaminase TGase ； Tilapia ； Gelation ； Rheology