TGase对海地瓜胶原蛋白凝胶强度的影响

为了研究海地瓜胶原蛋白的凝胶特性，提高其凝胶强度，探讨了谷氨酰胺转氨酶(TGase)对海地瓜胶原蛋白凝胶特性的影响，在单因素的基础上采用响应面设计对影响凝胶特性的3个显著因素（TGase添加量、作用时间、作用温度）进行优化.结果显示:单因素实验时，海地瓜胶原蛋白的凝胶强度在TGase添加量18.0 U/g、作用时间5.0 h、作用温度40.0 ℃时达到最大；通过响应面优化，得到海地瓜胶原蛋白凝胶强度在TGase添加量18.00 U/g、作用时间5.13 h和作用温度40.30 ℃时达到最大，为6473.98 g·mm，是未优化前凝胶强度5511.50 g·mm的1.17倍，是未添加TGase前凝胶强度1118.88 g·mm的5.79倍，即TGase能够促进蛋白质之间的交联作用，显著提高海地瓜胶原蛋白凝胶强度.经过验证性试验，得到该条件下海地瓜胶原蛋白凝胶强度为6428.36 g·mm，与理论值相比，误差仅为0.70%.

Effect of Transglutaminase on Gel Strength of Acaudina molpadioides Collagen

In order to improve the gel strength of Acaudina molpadioides collagen，for better processing and utilization,the effect of transglutaminase (TGase) on its gel properties was evaluated in this paper.Effects of TGase addition amount，reaction time and reaction temperature on gel properties of Acaudina molpadioides collagen were analyzed.Results indicated that the best gel property was achieved under the conditions of TGase for 18.0 U/g，reaction time for 5.0 h at 40.0 ℃.On the base of single factor tests，by means of response surface methodology using gel strength as an index，the extraction conditions including TGase addition amount，reaction time and temperature were optimized.Results showed that the concentration of TGase，reaction temperature and reaction time affected the formation of collagen gel significantly.When the concentration of TGase was 18.00 U/g，and incubated at 40.3 ℃ for 5.13 h，maximal gel strength (6473.98 g·mm) was obtained，which was 5.79 times higher than that without addition of TGase (1118.88 g·mm)，and was 1.17 times higher than that have not been optimized (5511.50 g·mm)，suggesting TGase could enhance protein interation and increase the gel strength of the product.After proving trial，the gel strength of the final products was 6428.36 g·mm，which agreed well with the theoretical value with an error of 0.70%.