大豆低聚肽和谷氨酰胺转氨酶对热煮后虹鳟鱼肉品质及蛋白质理化特性的影响

doi:10.13304/j.nykjdb.2023.0750

中国农业科技导报 ›› 2025, Vol. 27 ›› Issue (4): 149-156.DOI: 10.13304/j.nykjdb.2023.0750

• 食品质量加工储运 • 上一篇

大豆低聚肽和谷氨酰胺转氨酶对热煮后虹鳟鱼肉品质及蛋白质理化特性的影响

纪蕾¹^,²(), 姜晓东¹, 孙元芹¹, 刘天红¹^,², 李红艳¹, 李晓¹^,², 王颖¹^,²(), 张帅中¹

^1.山东省海洋科学研究院，山东青岛 266104
^2.山东省海洋科学研究院，青岛市水产生物品质评价与利用工程研究中心，山东青岛 266104

收稿日期:2023-10-13 接受日期:2024-03-21 出版日期:2025-04-15 发布日期:2025-04-15
通讯作者: 王颖
作者简介:纪蕾 E-mail：lrubbit@126.com；
基金资助:
海洋科技创新专项(24-1-3-hygg-25-hy);国家重点研发计划(2024YFD2401604)

Effects of Soybean Oligopeptide and Transaminase on Quality and Protein Physicochemical Properties of Rainbow Trout （Oncorhynchus mykiss） After Hot Boiling

Lei JI¹^,²(), Xiaodong JIANG¹, Yuanqin SUN¹, Tianhong LIU¹^,², Hongyan LI¹, Xiao LI¹^,², Ying WANG¹^,²(), Shuaizhong ZHANG¹

^1.Marine Science Research Institute of Shandong Province，Shandong Qingdao 266104，China
^2.Qingdao Aquatic Organisms Quality Evaluation and Utilization Engineering Research Center，Marine Science Research Institute of Shandong Province，Shandong Qingdao 266104，China

Received:2023-10-13 Accepted:2024-03-21 Online:2025-04-15 Published:2025-04-15
Contact: Ying WANG

摘要/Abstract

摘要：

为探究鱼肉在热煮过程中的品质变化，以虹鳟鱼为研究对象，比较大豆低聚肽和谷氨酰胺转氨酶对热煮后虹鳟鱼肉品质（质构、保水性、微观结构等）及蛋白质理化特性（肌原纤维蛋白、巯基和羰基含量等）的影响。结果表明，大豆低聚肽和谷氨酰胺转氨酶的添加都可以改善热煮后虹鳟鱼肉的品质，显著增加鱼肉的硬度、内聚性、弹性、咀嚼性等，提高保水性。此外，二者的添加可以降低肌原纤维蛋白的流失，增加蛋白质的交联程度，稳定空间网络结构，改善鱼肉的凝胶特性。以上研究结果为鱼肉预制菜加工品质保持技术提供了参考。

关键词: 虹鳟鱼, 大豆低聚肽, 谷氨酰胺转氨酶, 热煮, 蛋白质

Abstract:

In order to explore the quality change of fish during the hot boiling， rainbow trout （Oncorhynchus mykiss） was as material. the effects of soybean oligopeptide （SOP） and transaminase （TGase） on the quality and protein physicochemical properties of rainbow trout after hot boiling were compared， and the quality （texture， water retention， microstructure） and protein physicochemical properties （myofibril protein， sulfhydryl and carbonyl contents， etc.） of rainbow trout meat were analyzed. The results showed that the addition of SOP and TGase could improve the quality of rainbow trout meat after hot boiling. The hardness， cohesion， elasticity， chewability and water holding capacity of the fish meat were significantly increased. In addition， the addition of SOP and TRase could reduce the loss of myofibril protein， increase the degree of protein cross-linking， stabilize the spatial network structure， and improve the gel properties of fish meat. Above results provided reference for the quality maintenance technology of pre-prepared fish dishes.

Key words: rainbow trout （Oncorhynchus mykiss）, soybean oligopeptide, transaminase, hot boiling, protein

中图分类号:

S986.1

纪蕾, 姜晓东, 孙元芹, 刘天红, 李红艳, 李晓, 王颖, 张帅中. 大豆低聚肽和谷氨酰胺转氨酶对热煮后虹鳟鱼肉品质及蛋白质理化特性的影响[J]. 中国农业科技导报, 2025, 27(4): 149-156.

Lei JI, Xiaodong JIANG, Yuanqin SUN, Tianhong LIU, Hongyan LI, Xiao LI, Ying WANG, Shuaizhong ZHANG. Effects of Soybean Oligopeptide and Transaminase on Quality and Protein Physicochemical Properties of Rainbow Trout （Oncorhynchus mykiss） After Hot Boiling[J]. Journal of Agricultural Science and Technology, 2025, 27(4): 149-156.

图/表 8

表1 不同处理下虹鳟鱼肉的质构特性

Table 1 Texture characteristics of rainbow trout meat under different treatments

处理

Treatment

硬度

Hardness/g

内聚性

Cohesion

弹性

Elasticity/mm

弹性指数

Elastic index

咀嚼性

Chewiness/mJ

咀嚼指数

Chewiness index/g

图1 不同处理下虹鳟鱼肉的保水率注：不同小写字母表示不同处理间在P<0.05水平差异显著。

Fig. 1 Water holding capacity of rainbow trout meat under different treatmentsNote： Different lowercase letters indicate significant differences between different treatments at P<0.05 level.

图2 不同处理下虹鳟鱼肉的微观结构

Fig. 2 Microstructure of rainbow trout meat under different treatments

图3 不同处理的红外光谱图

Fig. 3 Infrared spectra of different treatments

图4 不同处理下虹鳟鱼肉的肌原纤维蛋白含量注：不同小写字母表示不同处理间在P<0.05水平差异显著。

Fig. 4 Myofibril protein content of rainbow trout meat under different treatmentsNote： Different lowercase letters indicate significant differences between different treatments at P<0.05 level.

图5 不同处理下虹鳟鱼肉肌原纤维蛋白表面的疏水性注：不同小写字母表示不同处理间在P<0.05水平差异显著。

Fig. 5 Surface hydrophobicity of rainbow trout protein under different treatmentsNote： Different lowercase letters indicate significant differences between different treatments at P<0.05 level.

图6 不同处理下虹鳟鱼肉的蛋白质巯基、羰基含量注：不同小写字母表示不同处理间在P<0.05水平差异显著。

Fig. 6 Sulfhydryl and carbonyl contents of protein in rainbow trout meat under different treatmentsNote： Different lowercase letters indicate significant differences between different treatments at P<0.05 level.

表2 不同处理下虹鳟鱼肉的蛋白质化学作用力

Table 2 Chemical forces of protein inrainbow trout meat under different treaments

指标Index	处理Treatment
指标Index	CK	SOP	TGase
离子键Ionic bond	16.24±3.56 a	16.42±2.70 a	18.00±2.24 a
氢键Hydrogen bond	18.09±2.78 a	11.68±0.63 b	20.68±0.69 a
疏水键Hydrophobic bond	28.95±1.33 b	37.95±3.40 a	35.54±5.01 a
二硫键Disulfide bond	414.59±15.39 b	588.91±7.02 a	635.19±39.82 a

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大豆低聚肽和谷氨酰胺转氨酶对热煮后虹鳟鱼肉品质及蛋白质理化特性的影响

Effects of Soybean Oligopeptide and Transaminase on Quality and Protein Physicochemical Properties of Rainbow Trout （Oncorhynchus mykiss） After Hot Boiling

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