转谷氨酰胺酶提高酸奶品质的工艺研究  

Study on processing for improve quality of yogurt through crosslinked by transglutaminase

作　　者：吕加平[1] 刘心伟 夏志春[3] 任星环[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100094 [2]北京三元梅园乳品发展有限公司,北京100055 [3]北京三元食品股份有限公司,北京100096

出　　处：《中国乳品工业》2008年第2期4-7,12,共5页China Dairy Industry

基　　金：国家科技支撑计划课题(2006BAD04A00,2006BAD04A10)

摘　　要：转谷氨酰胺酶可通过其酶促蛋白交联作用而改善酸奶的质构特性,按酶的不同处理方式(反应后灭酶和不灭酶)和不同添加量(0.15,0.25,0.35 g/L)进行组合实验,然后测定酸奶的凝胶强度、黏度和贮存黏度、乳清析出率和持水性等指标的变化和综合感官评定,优化了酶的应用工艺及技术参数,即酶的处理方式为反应后不灭酶,酶的适合添加量为0.15 g/L。The transglutaminase was applied in Yoghurt processing to improve the texture quality through a crosslinking of milk protein.The experiment was desighed base on properly two means of enzyme which destroyed and non-destroyed after reaction, and three dose of enzyme, 0.15 （g/L）,0.25 （g/L）,0.35 （g/L）, respectively. The optinfize parameter of enzyme used in yogurt were decided base on the change of gel strength, viscosity, viscosity in storage ,whey separation and liquid-binding power.The result shown： the best way of transglutaminase is not destroyed after crosslinking and adding quatity of enzyme is 0.15（g/L） milk.

关 键 词：转谷氨酰胺酶 酸奶 工艺优化 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]