【摘要】 针对低盐海湾扇贝柱贝糜凝胶性能差的问题，以新鲜海湾扇贝柱为材料，研究谷氨酰胺转氨酶（transglutaminase,TG酶）与乳酸钙（calcium lactate,CL）单独添加和协同添加对低盐海湾扇贝柱贝糜凝胶特性的影响。以凝胶强度为指标，筛选TG酶、CL单独添加与协同添加的适宜添加量，并在此基础上对3种不同处理下的贝糜理化指标、凝胶结构、蛋白质结构变化进行比较。结果表明，低盐（1%）贝糜单独添加0.5%TG酶、0.3%CL（以钙计）、协同添加0.3%TG酶+0.3%CL（以钙计）时，凝胶强度分别为31.90、49.17 N·mm和64.41 N·mm，均显著高于对照组凝胶强度（12.12 N·mm）（P<0.05）。协同添加可有效增强凝胶的白度，促进肌球蛋白重链（myosin heavy chain,MHC）降解和氨基酸残基交联，增加肌原纤维蛋白的疏水性和Ca²⁺-三磷酸腺苷酶活性，弱化添加CL对凝胶弹性产生的劣化效果，并减少TG酶的用量。综上，TG酶与CL协同作用可显著提高贝糜凝胶的凝胶强度，优化其质构特性。更多还原

【Abstract】 To improve the poor gel strength of low-salt bay scallop adductor muscle surimi,the effects of transglutaminase（TGase）,calcium lactate（CL）,and their combination on gel properties of low-salt bay scallop adductor muscle surimi were investigated using fresh bay scallop adductor muscle as material. By taking the gel strength as an indicator,the appropriate addition amount of TGase and CL acting alone or in combination was screened out. Furthermore,the physicochemical indexes,gel structure,and protein structure of the three different treatments of scallop adductor muscle surimi were also compared. The results showed that the gel strength was 31.90,49.17,and 64.41 N·mm when 0.5% TGase,0.3% CL（calculated by calcium）,and 0.3% TGase+0.3% CL（calculated by calcium）were added into low-salt（1%）bay scallop adductor muscle surimi,separately,which were significantly higher than the gel strength of the control group（12.12 N·mm）（P<0.05）The synergistic addition could effectively enhance the whiteness of the gel,promote myosin heavy chain（MHC）degradation and cross-linking of amino acid residues,increase the hydrophobicity and Ca²⁺-ATPase activity of myofibrillar protein,weaken the degradation effect of adding CL on the elasticity of the gel,and reduce the amount of TGase. In conclusion,the synergistic effect of TGase and CL could significantly improve the gel strength and optimize the texture properties of bay scallop adductor muscle surimi gels.更多还原