食品工业科技2016，Vol.37Issue(11)：67-71,75,6.DOI:10.13386/j.issn1002-0306.2016.11.005
谷氨酰胺转氨酶和添加物对海地瓜凝胶品质的影响
Effects of transglutaminase and additive agents on gel quality of Acaudina molpadioides(Semper)
摘要
Abstract
In this paper,the body wall from dried Acaudina molpadioides(Semper) after soaked and beating was used as raw material and compounded with transglutaminase(TGase)and other substances such as soy protein isolate(SPI),sodium caseinate (SC)and salt under heating conditions.Then the effects of moisture content of homogenate,addition of TGase,SPI,SC and salt on gel quality (gel strength,chewiness,hardness and springness) of the compounded system were studied.According to the results,the addition of SC and TGase had a very significant influence on gel strength (p ＜ 0.01),and the other three factors had significant influence on gel strength (p ＜ 0.05),chewiness was influenced significantly by moisture content and addition of TGase,and hardness was influenced significantly by moisture content (p ＜ 0.05),while other factors showed no significantly influence on them (p ＞ 0.05).All the factors did not have significant influence on springness (p ＞0.05).With comparison between the mixed Acaudina molpadioides gel and the pure Acaudina molpadioides gel.The resualts indicated that gel strength,chewiness and hardness of the mixed system contained TGase,SPI,salt and SC were significantly increased (p ＜ 0.05) while there was no significant influence on springiness (p ＞ 0.05).关键词
海地瓜/谷氨酰胺转氨酶/添加物/凝胶品质Key words
Acaudina molpadioides(Semper)/transglutaminase/additives/gel quality分类
轻工纺织引用本文复制引用
何衎,吴光斌,陈发河..谷氨酰胺转氨酶和添加物对海地瓜凝胶品质的影响[J].食品工业科技,2016,37(11):67-71,75,6.基金项目
福建省科技计划重点项目(2013N0023) （2013N0023）
厦门南方海洋研究中心科技项目(14GZP007NF07). （14GZP007NF07）
