利用固定化谷氨酰胺转氨酶生产搅拌型软枣猕猴桃果肉酸奶  

Research of Immobilized Transglutaminase in Stirred Actinidia Arguta Fruit Yogurt

作　　者：张春红[1] 孙婧[1] 许娇[1] 刘长江[1] 

机构地区：[1]辽宁省沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《食品与发酵工业》2011年第5期209-212,共4页Food and Fermentation Industries

基　　金：农业部公益项目"东北野生软枣猕猴桃资源保护"(200903013)

摘　　要：研究了利用固定化谷氨酰胺转氨酶生产搅拌型软枣猕猴桃果肉酸奶的工艺条件,即固定化酶添加量30 g/L,接种量3.5%,果肉添加量35 g/L,42℃下发酵3.5 h;与未添加谷氨酰胺转氨酶的酸奶相比,其持水力、表观黏度和贮藏黏度分别提高了139.2%、32.9%和42.9%,乳清析出率降低了38.5%。同游离酶相比,固定化谷氨酰胺转氨酶的操作稳定性较高,连续使用8次,酶活仍保持在80%以上。The optimum production conditions of stirred actinidia arguta fruit yogurt adding immobilized TG was studied. The results showed that the best indicators of quality and sensory are the inoculation concentration 3.5% , fermentation temperature 42℃, fermentation time 3.5 h, the immobilized enzyme addition 30 g/L and fruit 35 g/L. Under the said condition, yogurt syneres, apparent viscosity and storage viscosity is up 139. 2%, 32. 9% and 42.9% , water holding capacity is down 35.8%. Compared to nature enzyme, the immobilized TG has relatively high stability, can be reused for more than 8 times and maintain more than 80% enzyme activities.

关 键 词：谷氨酰胺转氨酶 固定化酶 搅拌型果肉酸奶 软枣猕猴桃 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]