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| 利用谷氨酰胺转氨酶和结冷胶提高鱼丸凝胶强度的研究 | |
| 引用本文： | 苏德福,林向阳,吴求林,陈兴才.利用谷氨酰胺转氨酶和结冷胶提高鱼丸凝胶强度的研究[J].农产品加工．学刊,2010(1):37-39. |
| 作者姓名： | 苏德福 林向阳 吴求林 陈兴才 |
| 作者单位： | 1. 福州市食品工业研究所,福建,福州,350013 2. 福州大学生物科学与工程学院,福建,福州,350108 3. 福州市食品工业研究所,福建,福州,350013;福州大学生物科学与工程学院,福建,福州,350108 |
| 摘 要： | 用磷酸盐提高鱼丸凝胶强度的效果显著,但根据GB2760规定,用量有限。采用谷氨酰胺转氨酶(TG酶)和结冷胶替代磷酸盐,优化配方为:谷氨酰胺转氨酶添加量为0.4%,结冷胶添加量为0.5%,产品的凝胶强度达到使用磷酸盐的1.9倍。 |
| 关 键 词： | 鱼丸 谷氨酰胺转氨酶 结冷胶 磷酸盐 凝胶强度 |
Study on Enhancing the Gel Strength of Shark Fin Pill Using Glutamine Transaminase and Gellan Gum |
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| Su Defu,Lin Xiangyang,Wu Qiulin,Chen Xingcai.Study on Enhancing the Gel Strength of Shark Fin Pill Using Glutamine Transaminase and Gellan Gum[J].Nongchanpin Jlagong.Xuekan,2010(1):37-39. | |
| Authors: | Su Defu Lin Xiangyang Wu Qiulin Chen Xingcai |
| Institution: | 1. Fuzhou Institute of Food Industry/a>;Fuzhou/a>;Fujian 350013/a>;China/a>;2. College of Biological Science and Engineering/a>;Fuzhou University/a>;Fujian 350108/a>;China |
| Abstract: | The effect which phosphate was used to enhance the gel strength of fish balls was significant. However,there were usage restrictions on phosphate in GB2760. In this study,glutamine transaminase and gellan gum were used to enhance the gel strength of shark fin pill instead of phosphate,and the optimum formula were as follows:glutamine transaminase 0.4% and gellan gum 0.5%. The gel strength of the new formula product were reached 1.9 times of the value that obtained by the conventional phosphate technology. |
| Keywords: | fish balls glutamine transaminase gellan gum phosphate gel strength |
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