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

doi:10.13304/j.nykjdb.2023.0750

Abstract

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

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

CLC Number:

S986.1

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.

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.

Figures/Tables 8

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

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.

Fig. 2 Microstructure of rainbow trout meat under different treatments

Fig. 3 Infrared spectra of different treatments

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.

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.

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.

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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