谷氨酰胺转氨酶与酪蛋白酸钠凝胶体系优化对肉丸品质的影响  

Optimization of the gel system of glutamine transaminase and sodium caseinate on the quality of meatballs

作　　者：王春晓 王亚斌 乔羽 肖静[2] WANG Chunxiao;WANG Yabin;QIAO Yu;XIAO Jing(Jinan Zhenglong Biological-Tech Co.,Ltd.,Jinan 250000;Qilu University of Technology(Shandong Academy of Sciences),Jinan 250000)

机构地区：[1]济南正隆生物科技有限公司,济南250000 [2]齐鲁工业大学(山东省科学院),济南250000

出　　处：《中国食品添加剂》2021年第10期53-58,共6页China Food Additives

摘　　要：谷氨酰胺转氨酶与蛋白交联可以形成较好的凝胶性,在食品工业上有广泛的作用。本文采用了单因素实验、响应面法分析酶添加量、温度、pH对酪蛋白酸钠凝胶强度的影响,最终确定最佳酶添加量为140 U/g、温度41℃、pH=8.0,凝胶强度746.51g·cm,将此工艺条件应用于肉丸中,牛肉丸及猪肉丸的凝胶强度较好。Glutamine aminotransferase can form a better gelation with protein cross-linking and has a wide range of roles in the food industry.In this paper,single-factor experiment and response surface method were used to analyze the effects of enzyme addition,temperature and pH on the gel strength of sodium caseinate.The optimum enzyme addition was finally determined to be 140U/g,temperature 41℃,pH=8.0 and gel strength 746.51.Applying this process condition to meatballs,the gel strength of beef balls and pork balls was better.

关 键 词：谷氨酰胺转氨酶 酪蛋白酸钠 响应面法 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程] TS202.1[轻工技术与工程—食品科学与工程]