Studies on fish meat gels - III. Roles of constituent proteins in gel properties of cooked meat gels.
Studies on fish meat gels - III. Roles of constituent proteins in gel properties of cooked meat gels.
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鱼肉凝胶的研究-III．
DOI：
10.2331/suisan.50.1029
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发表时间：
1984
影响因子：
0.4
通讯作者：
J. Matsumoto
中科院分区：
文献类型：
--
作者：
T. Akahane;S. Chihara;Yutaka Yoshida;T. Tsuchiya;Satoshi F. Noguchi;Hiroshi Ookami;J. Matsumoto
本研究的目的是确定使kamaboko和其他由肌肉蛋白制成的熟凝胶产品具有凝胶特性的关键蛋白质。制备了不同比例的兔肌动蛋白和肌球蛋白的混合物。向每种混合物中加入2.5%NaCL，并以三种不同的方式蒸煮：方法I，在85°C下蒸煮30分钟;方法II，在30°C下保持30分钟并蒸煮为I;方法III，在4°C下保持24小时并蒸煮为I。将获得的凝胶进行凝胶强度测量和差示扫描量热法（DSC）。通过方法I烹饪的凝胶的凝胶强度值随着肌球蛋白含量的增加而增加。这表明肌球蛋白是高果冻强度的必要因素。方法Ⅲ的凝固处理对提高凝胶强度的效果在肌球蛋白含量较高的凝胶中表现得更为明显。方法II没有发现效果。DSC的持水性R_（105）值与上述凝胶强度值相差不大，说明肌球蛋白的强水化特性是凝胶强度高的重要因素。发现肌动蛋白和肌球蛋白的共同存在对于赋予预煮材料糊状物和稠度是必不可少的，其中糊状物和稠度使得能够进行预煮处理，如成型或赋形。
This study was undertaken to indentify the key protein (s) which bring about the gel properties of kamaboko and other cooked gel products made from muscular proteins. Mixtures of rabbit actin and myosin of various ratios were prepared. To each mixture was added 2.5% NaCL and cooked in three differet ways: Method I, cooked at 85°C for 30min; Method II, held at 30°C for 30min and cookde as I; Method III, held at 4°C for 24h and cooded as I. Gels optained were submitted to the jelly strength measurement and the differential scanning calorimetry (DSC). The jelly strength values of the gels cooked by Method I increased with increasing myosin content. This indicated that myosin is the essential factor for high jelly strength. Effects of setting treatments of Method III in enhancing the jelly strength were more evidently manifested in the gels with higher myosin content. No effect was found with Method II. The R105 values of DSC which represent the water holding capacity of the gels paralleled the above jelly trength values, indicating that the highly hydrative property of myosin is an essential factor for the high jelly strength. Co-presence of actin and myosin was found essential to bestowing the precooking material with pastiness and consistency with pastiness and consistency which enable the precooking handling like molding or shape giving.