| 谷氨酰胺转胺酶对酸奶质地影响分析 |
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| 引用本文： | 刘海涛,常忠义,高红亮,徐(韚)卿. 谷氨酰胺转胺酶对酸奶质地影响分析[J]. 山东农业大学学报(自然科学版), 2007, 38(3): 351-354 |
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| 作者姓名： | 刘海涛 常忠义 高红亮 徐(韚)卿 |
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| 作者单位： | 上海荷美尔食品有限公司,上海,200436;华东师范大学生命科学学院,上海,200062 |
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| 基金项目： | 致谢：感谢罗地亚（中国）投资有限公司罗春,金苏等提供实验设备和技术指导. |
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| 摘 要： | 质构剖面分析法(TPA)是食品质构分析的重要方法。本文通过质构剖面分析法和感观评价方法对添加谷氨酰胺转胺酶(TGase)对酸奶质构的影响进行了研究。从TPA分析可以看出,添加TGase对酸奶的硬度、粘性和胶粘性影响较大,随着TGase用量增多,这些质构参数也逐渐增大。这表明TGase改变了酸奶的凝胶特性。但对内聚性没有影响。从感观评价结果看,添加TGase的发酵酸奶异物感明显,口感粗糙。尚需要进一步研究TGase如何改善酸奶的品质。
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| 关 键 词： | 谷氨酰胺转胺酶 质构剖面分析法 感观评价 |
| 文章编号： | 1000-2324（2007）03-0351-04 |
| 修稿时间： | 2006-02-19 |
ANALYSIS OF TEXTURE OF YOGURT TREATED WITH TRANSGLUTAMINASE |
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| Liu Hai-Tao,Chang ZhongYi,Gao HongLiang,Xu Weiqing. ANALYSIS OF TEXTURE OF YOGURT TREATED WITH TRANSGLUTAMINASE[J]. Journal of Shandong Agricultural University, 2007, 38(3): 351-354 |
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| Authors: | Liu Hai-Tao Chang ZhongYi Gao HongLiang Xu Weiqing |
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| Affiliation: | 1. Shanghai Hormel Foods Co. , Ltd, Shanghai, 200436;2. School of Life Sciences, East China Normal University, Shanghai 200062 |
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| Abstract: | Texture Profile Analysis(TPA) is a very useful method for the texture analysis.This paper studied the texture of yogurt which treated with TGase before fermentation.The results showed that TGase significantly affected the texture of yogurt.The hardness,adhesiveness and gumminess of samples increased gradually with the increase of TGase..TGase did not affect the cohesiveness of yogurt.However,the sensory evaluation of yogurt treated with TGase is not good.The process and technology of TGase used in yogurt need study farther. |
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| Keywords: | Transglutaminase(TGase) Texture Profile Analysis(TPA) Yogurt |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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