转谷氨酰胺酶改善酸乳凝胶强度的研究  

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

作　　者：吴晨呈[1,2] 许姗姗[1,2] 徐寅[1,2] 顾瑞霞[1,2] 

机构地区：[1]江苏省乳品生物技术与安全控制重点实验室,江苏扬州225127 [2]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《食品与机械》2012年第5期30-33,共4页Food and Machinery

基　　金：教育部博士点基金(编号:20093250110005);江苏省科技支撑项目(编号:BE2011383);江苏高校优势学科建设工程资助项目;江苏省高校自然科学研究重大项目(编号:12KJA550003)

摘　　要：利用响应曲面分析法优化转谷氨酰胺酶改善酸乳质构的工艺条件。结果表明,在酶添加量为0.86g/L,温度为44℃处理43min,酸乳的凝胶强度可达到0.306N,比未处理制备的发酵乳凝胶强度提高了229%。Transglutaminase can improve the gel strength of yoghurt.The method of response surface analysis was adopted.The results showed that optimum conditions were as follows： enzyme addition amount was 0.86 g/L,hydrolysis temperature was 44 ℃,and hydrolysis time was 43 min.Under the above mentioned conditions,the experimental gel strength was 0.306 N.Compared with the control group,the gel strength raised 229%.

关 键 词：转谷氨酰胺酶 凝胶强度 酸乳 响应面分析 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]