转谷氨酰胺酶交联乳蛋白对新鲜干酪特性的影响  

Effect of transglutaminase protein cross-linking on the charater of fresh cheese

作　　者：卢晓明[1] 王培根[1] 任发政[1] 陈尚武[1] 

机构地区：[1]中国农业大学,食品科学与营养工程学院,教育部、北京市功能乳品重点实验室,北京100083

出　　处：《食品工业科技》2010年第1期179-182,共4页Science and Technology of Food Industry

基　　金：科技部十一五支撑计划(2006BAD04A06)

摘　　要：利用转谷氨酰胺酶(TG)交联酪蛋白,研究其对新鲜干酪凝乳的成分和质构特征的影响。结果表明,TG能够加速凝乳发酵过程,提高乳中蛋白质和脂肪的回收率,并显著降低了乳清中的蛋白含量,对凝乳的质构特征也具有明显修饰作用。但与凝乳酶同时作用时,TG酶对凝乳的修饰作用不显著。Using transglutaminase （TG）to cross-link the casein, the effect on the composition and textural characterize of resulted cheeses was studied.The results indicated that TG promoted the fermentation process and increased the recovery of protein and fat.The protein in whey decreased significantly with TG treated.The TG had important effect on the textural properties of resulted cheese. But there was minor influence of TG on the composition and textural properties when rennet presented.

关 键 词：转谷氨酰胺酶(TG) 凝乳酶 干酪 质构 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]