食品与机械2012，Vol.28Issue(5)：30-33,4.DOI:10.3969/j.issn.1003-5788.2012.05.008
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
摘要
Abstract
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 &-mount 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Key words
transglutaminase/ gel strength/ yoghurt/ response surface methodology引用本文复制引用
吴晨呈,许姗姗,徐寅,顾瑞霞..转谷氨酰胺酶改善酸乳凝胶强度的研究[J].食品与机械,2012,28(5):30-33,4.基金项目
教育部博士点基金(编号:20093250110005) （编号:20093250110005）
江苏省科技支撑项目(编号:BE2011383) （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) （编号:12KJA550003）
