安徽农业科学2017，Vol.45Issue(18)：86-88,3.
谷氨酰胺转氨酶在酸奶中的应用研究
Application of Transglutaminase in Yoghurt
摘要
Abstract
[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 nonfat 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Key words
Transglutaminase/Yoghurt/Textural properties分类
轻工纺织引用本文复制引用
李洪波,张君颜,李卿,张晶晶,史丽倩,赵琳,韩冉,于景华..谷氨酰胺转氨酶在酸奶中的应用研究[J].安徽农业科学,2017,45(18):86-88,3.基金项目
国家自然科学基金青年科学基金项目(31601496) （31601496）
天津科技大学大学生实验室创新基金项目(1514A210). （1514A210）
