食品与发酵工业2018，Vol.44Issue(1)：144-150,7.DOI:10.13995/j.cnki.11-1802/ts.015480
谷氨酰胺转氨酶浓度对搅拌型酸羊乳贮存期品质的影响
Effect of transglutaminase concentration on the quality of stirred goat yogurt during the storage
摘要
Abstract
To improve the quality of stirred goat yogurt and transglutaminase (TG) at 3 different concentration levels treatment (1,2,and 3 units per gram of protein (u/g)).Its effect on yogurt quality in terms of protein crosslinking degree,pH,viscosity,water holding capacity,flavor and viable lactic acid bacteria (LAB) have been studied.The protein crosslinking degree was analyzed by SDS-PAGE electrophoresis.The SDS-PAGE result revealed the increase of cross-linkage of kappa-casein and alpha-lactalbumin with TG treatment,which was beneficial for yogurt stability.The pH,viscosity and water holding capacity were significantly higher and the effect were more obvious with increasing TG concentration.During storage,the acetaldehyde and diacetyl concentration decreased gradually.TG treatment inhibited Streptococcus thermophilus's growth during storage.As TG concentration increases,the effect was more significant.However,TG had no obvious effect on Lactobacillus bulgaricus.关键词
谷氨酰胺转氨酶/羊乳/搅拌型酸羊乳/风味物质/乳酸菌Key words
Transglutaminase/goat milk/stirred goat yogurt/flavor compounds/Lactobacillus引用本文复制引用
王银,张富新,邵玉宇,王毕妮,张哲源,冯翠娇..谷氨酰胺转氨酶浓度对搅拌型酸羊乳贮存期品质的影响[J].食品与发酵工业,2018,44(1):144-150,7.基金项目
陕西省科技成果转化专项资金(2016KTCG01-12) （2016KTCG01-12）
“中央高校基本科研业务费专项资金资助”(GK201603097,GK201703063) （GK201603097,GK201703063）
陕西省科技计划项目(2012K02-06,2016NY-207) （2012K02-06,2016NY-207）
