食品与发酵工业2018，Vol.44Issue(4)：8-12,21,6.DOI:10.13995/j.cnki.11-1802/ts.016324
谷氨酰胺转氨酶改善内酯豆腐凝胶强度的作用机理
Effect of transglutaminase on rupture strength of GDL Tofu and its mechanism
摘要
Abstract
The effect of Transglutaminase (TGase) on rupture strength of lactone tofu was studied by changing the content of Glucon-Delta-Lactone (GDL),the incubation temperature and the holding time,and the action mechanism was also discussed.The results showed that appropriate amount of TGase could obviously improve the gel strength of lactone Tofu.The optimum parameters were as follows:0.3％ GDL,0.05％ TGase,3 h holding time and 50 ℃ holding temperature.The results of SDS-PAGE showed that the α'and α subunits in 7S and the A3 peptide in 11S were most closely related to TGase,followed by the β and γ subunits in 7S and the A peptide in 11S.关键词
谷氨酰胺转氨酶/内酯豆腐/凝胶强度/蛋白质组分Key words
transglutaminase/lactone Tofu/rupture strength/protein components引用本文复制引用
杨海鹏,华欲飞,陈业明,张彩猛,孔祥珍..谷氨酰胺转氨酶改善内酯豆腐凝胶强度的作用机理[J].食品与发酵工业,2018,44(4):8-12,21,6.基金项目
国家高技术研究发展计划(863计划)(2013AA102204) （863计划）
