Effects of wheat protein and transglutaminase on gel properties of Surimi heated at 120 ℃ high temperature

The effects of wheat protein and transglutaminase( TGase) on the gel properties of Alaska Pollock surimi after being heated at 120 ℃ were evaluated. Breaking force,deformation,gel strength,dynamic rheology,whiteness,and scanning electron microscopy were used as the quality indexes for the complex surimi gels subjected to two different heating methods( one-step heating method and two-step heating method). The result showed that the addition of wheat protein and transglutaminase could improve the breaking force,deformation of surimi gels and the gel strength was increased obviously. When wheat protein incorporated with TGase,the best gel properties of surimi gel would be obtained,the gel strength was increased to 200% by two-step heating method.And the surimi with densest gel network was observed by scanning electron microscope. In the case of TGase being added,the optimum heating method was two-step heating method and the addition of wheat protein decreased whiteness. This research provided a basis for the development of surimi products after high-temperature sterilization.