TG酶对再制奶酪3D打印特性的影响  

Effect of Transglutaminases Enzyme on Three-dimensional Printing Characteristicsof Recast Cheese

作　　者：邓亦秋 杜黎丹 董欣琳 吕欣[3] 李玲 肖功年[1,2] Deng Yiqiu;Du Lidan;Dong Xinlin;LüXin;Li Ling;Xiao Gongnian(College of Biological and Chemical Engineering,Zhejiang University of Science and Technology,Hangzhou 310023;Key Laboratory of Dairy Products Supervision of Zhejiang Provincial Market Bureau,Hangzhou 310006;College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi)

机构地区：[1]浙江科技学院生物与化学工程学院,杭州310023 [2]浙江省市场局乳及乳制品监管重点实验室,杭州310006 [3]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国食品学报》2023年第9期120-128,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省市场监管局“雏鹰计划”培育项目(CY2022345)。

摘　　要：为改善再制奶酪的3D打印特性,探究不同谷氨酰胺转氨酶(TG酶)添加量对再制奶酪3D打印特性的影响。以市售奶油、奶酪为主要原料,采用旋转流变仪、差示扫描量热仪、傅里叶变换红外光谱、扫描电子显微镜对再制奶酪的流变特性、热力学特性及微观结构进行表征,构建模型,进行3D打印成型效果分析。结果表明:不同TG酶添加量的再制奶酪均表现出剪切变稀性;随着TG酶含量的增加,物料黏度和储能模量呈上升趋势;过多的TG酶添加量会使物料中蛋白质交联过度,降低打印样品的黏度及外观顺滑度;TG酶添加量为0.04%时,3D打印45 min前、后样品的坍塌率最低(0.26%,0.33%),再制奶酪3D打印成型效果最佳。通过3D打印适宜性及成型效果对比分析,证实TG酶能够显著提高3D打印再制奶酪的成型稳定性。To improve the three-dimensional(3D)printing characteristics of reproduction cheese and investigate the effects of the addition of different glutamine transaminases(TGase)on these characteristics.Using cream cheese as the main raw material,the rheological properties,thermodynamic characteristics,and microstructure of the reconstituted cheese were studied via rotary rheometry and differential scanning calorimetry,Fourier transform infrared spectroscopy and scanning electron microscopy,and a model was constructed for 3D printing and molding effect analysis.The reproduction cheese with different TG enzyme additions showed shear and thinning properties.Moreover,with the increase in the TG enzyme content,the viscosity,and energy storage modulus of the material also increased;however,when TG enzyme addition was increased to a critical amount,which would cause overlinking of the proteins in the material,thus reducing the viscosity and smoothness of the printed samples.When the amount of the added TG enzyme was 0.04%and the sample collapse rate was minimal for 45 min before and after 3D printing(0.26%,0.33%),the reconstituted cheese 3D printing and molding effect was the best.Through the comparative analysis of 3D printing suitability and molding effect,it was confirmed that the TG enzyme can significantly improve the molding stability of 3D printed and reproduction cheese.

关 键 词：3D打印 谷氨酰胺转氨酶 再制奶酪 稳定性 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程] TP391.73[轻工技术与工程—食品科学与工程]