转谷氨酰胺酶在肉制品中的应用  

The application of transglutaminase in meat products

作　　者：王淼[1] 吴小平 

机构地区：[1]无锡轻工大学食品学院,江苏214036

出　　处：《食品与机械》2001年第3期33-35,共3页Food and Machinery

摘　　要：对自产的转谷氨酰胺酶 (TG)的胶凝性质和在火腿肠中的应用进行了研究。研究结果表明 ,TG对酪蛋白的胶凝能力优于大豆蛋白 ,TG能明显改善火腿肠的品质。TG在火腿肠中的最佳作用参数分别为 :酶添加量6 4U/ g蛋白质 ,酶反应温度 30℃ ,酶反应时间为The gelation of casein and soybean protein by transgluminase(TG)and its application in ham product was studied.The results showed that gelation of casein by TG was better than soybean protein.The results of TG application in ham processing showed that the sensory quality of ham was improved by TG.The optimal parameters of TG reaction condition in ham processing were TG concentration 6.4 U/g protein,reaction temperature 30 ℃,reaction time 30 min.

关 键 词：转谷氨酰胺 肉制品 应用 胶凝作用 火腿肠 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]