谷氨酰胺转氨酶在酸奶中的应用研究  

Application of Transglutaminase in Yoghurt

作　　者：李洪波[1] 张君颜 李卿[1] 张晶晶[1] 史丽倩 赵琳[1] 韩冉[1] 于景华[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《安徽农业科学》2017年第18期86-88,共3页Journal of Anhui Agricultural Sciences

基　　金：国家自然科学基金青年科学基金项目(31601496);天津科技大学大学生实验室创新基金项目(1514A210)

摘　　要：[目的]考察谷氨酰胺转氨酶(TGase)添加工艺对脱脂酸奶品质的影响,确定TGase在脱脂酸奶中的添加条件。[方法]采用2种不同的TGase添加工艺生产酸奶,一种是和发酵剂同时添加,不进行灭活处理,一种是TGase交联酸奶蛋白后加热钝化酶活力。通过凝乳时间、表观黏度、质构、乳清析出量等的比对确定TGase在脱脂酸奶中的添加方式。[结果]TGase的2种添加方式都可以改善脱脂酸奶的质地,TGase交联酸奶较低的添加量即可达到较大的改善作用。综合口感和经济效益两方面考虑,TGase添加方式为与发酵剂同时添加,最适添加量为0.4 g/L。[结论]通过TGase的添加可以显著改善脱脂酸奶的凝胶特性和品质,为天然、绿色脱脂酸奶产品的开发提供了理论基础。[ Objective ] To study effects of TGase addition methods on quality of nonfat yoghurt and determine the addition conditions. [ Method ] Two different addition methods of TGase were compared. One was to add TGase and fermentation agent into nonfat yoghurt at the same time ,the other was to add fermentation agent after cross-linking by TGase following inactive. The addition method of TGase was determined by comparing the fermentation time, apparent viscosities, texture and whey syneresis. [ Result ] Two addition methods of TGase could improve the quality of non- fat yoghurt. The properties of nonfat yoghurt cross-linked by active TGase were greatly improved. Considering both taste and economic benefit ,the addition of TGase with fermentation agent was chose, and the optimum adding amount was 0.4 g/L. [ Conclusion ] Addition of TGase can improve gel property and quality of nonfat yought,and this result can provide theoretical basis for developing natural and green nonfat yoghurt.

关 键 词：谷氨酰胺转氨酶 酸奶 质构特性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]