鱿鱼肌原纤维蛋白糖基化产物凝胶性研究

目的]利用糖基化改性提高鱿鱼肌原纤维蛋白的凝胶性.方法]将葡萄糖、乳糖、壳聚糖、麦芽糖、果糖及淀粉分别与鱿鱼肌原纤维蛋白混合,经二段加热方式制备凝胶,筛选合适用糖后进一步研究加糖量、二段式加热温度和加热时间对鱿鱼肌原纤维蛋白凝胶性影响.结果]在鱿鱼肌原纤雏蛋白中添加糖有助于提高凝胶性,其中鱿鱼肌原纤维蛋白（以10 g湿重计）与2.0g果糖和1.5g淀粉混合,经50℃加热1h和90℃加热30 min二段式加热所得蛋白凝胶质量好,质构分析得出凝胶咀嚼性、弹性和破裂力分别是糖基化改性前（鱿鱼肌原纤维蛋白自身）的4.7、2.6和1.5倍.结论]鱿鱼肌原纤维蛋白中添加果糖和淀粉发生糖基化改性有助于提高鱿鱼肌原纤维蛋白的凝胶性.

The Gel Property of Glycosylation Modified Products of Squid Myofibrillar Protein

Objective ] The method of glycosylation modification was used to increase the gel property of squid myofibrillar protein. Method ] Sugars including glucose,lactose, chitosan, maltose, fructose and starch were added into squid myofibrillar protein, respectively to prepare protein gel under two-stages heating system. After selecting the suitable sugar, the influencing factors, including sugar content, temperature and time in two-stages heating system,were evaluated on the gel capacity of squid myofibrillar protein. Result ] The gel property of squid myofibrillar protein was enhanced effectively after incorporation of sugars. In addition, the gel capacity of squid myofibrillar protein was excellent by incorporation of 2. 0g fructose and 1.5 g starch in the 10 g squid myofibrillar protein after heated at 50 ℃ for 1 h and 90℃ for 30 min. Results of texture analysis demonstrated that the capacities of chewiness ,springiness and fracture of glycosylation modified squid myofibrillar protein were increased 4.7, 2.6 and 1.5 times compared with the control （squid myofibrillar protein itself） respectively. Conclusion] The improved gel property of squid myofibrillar protein should be due to the glycosylation modification after incorporation of fructose and starch.