谷氨酰胺转移酶提高奶油干酪得率的研究
详细信息Research of improving the yied rate of cream cheese by adding transglutaminase
-
摘要: 谷氨酰胺转移酶具有交联蛋白,提高产率的作用,本文通过单因素实验,把TG酶应用到奶油干酪中,分别研究不同添加量(0.004%、0.04%、0.4%)、不同添加方式(发酵剂和TG酶同时加入,再加入凝乳酶;发酵剂加入后,再加入凝乳酶和TG酶,以及添加发酵剂后,再加入TG酶)对奶油干酪的品质及产率的影响。确定TG酶最适的添加量和添加方式为发酵剂和0.04%TG酶同时加入后,再加入凝乳酶,可以提高奶油干酪的品质及产率,化学成分及pH符合标准。Abstract: Transglutaminase can crosslink protein and improve production rate, by single factor experiment, TG was applied to cream cheese, with the addition of 0.004%、0.04% and 0.4%, by the way of starter and TG added at the same time, then add rennet;rennet and TG added at the same time after addition of starter;TG added after addtion of starter.TG suitable additives and add method was that starter and 0.04% TG were added at the same time, then rennet., because the quality and the yield rate of cheese was imrpoved while the chemical composition and pH measure up to standard.
-
Keywords:
- transgultaminase;adding method;cream cheese; /
-
[1] Phadungath C.Cream cheese products:A review[J].Songklanakarin Journal of Science and Technology, 2005, 27 (1) :191-199.
[2] 卢晓明, 任发政, 陈尚武.奶油干酪关键加工工艺研究[J].食品科技, 2009, 34 (11) :26-29. [3] Moto K, Noriki N M.Crossinglinking between different food proteins by transgluminase[J].Food Science, 1983, (48) :561-566.
[4] GB/T5009.3-2010.食品中水分含量的测定[S].北京:中国标准出版社, 2010. [5] GB5413.3—2010.婴幼儿食品和乳品中脂肪的测定[S].北京:中国标准出版社, 2010. [6] GB/T5009.5-2010.食品中蛋白质含量的测定[S].北京:中国标准出版社, 2010. [7] 汪建明, 郭林海, 孙囝等.雅致放射毛霉在干酪中的应用[J].食品与发酵工业, 2008, 34 (11) :56-58. [8] 莫蓓红, 郑远荣, 高红艳, 等.不同酸化剂对再制奶油干酪品质的影响[J].食品研究与开发, 2012, 33 (1) :66-71. [9] GB/T17749-2008.白度表示方法[S].北京:中国标准出版社, 2008. [10] Radosevic V, Tonkovic K, Gregurek L, et al.Production of fresh probiotic cheese with addition of transglutaminase[J].Mljekarstvo, 2007, 57 (1) :15-29.
[11] Ozer B, Guyot C, Kulozik U, et al.Simultaneous use oftransglutaminase and rennet in milk coagulation:Effect of initial milk pH and renneting temperature[J].International Dairy Journal, 2012, 24 (1) :1-7.
[12] 刘心伟.转谷酰胺酶在乳蛋白间交联机理及应用研究[D].呼和浩特:内蒙古农业大学, 2006. [13] 王淼, 范崇东, 徐榕榕.转谷氨酰胺酶对牛乳酪蛋白功能性质的影响[J].无锡轻工大学学报, 2002, 21 (5) :499-502. [14] 张学兵, 岳振峰, 徐建祥等.转谷氨酰胺酶的功能特性及其在乳品中的应用[J].中国乳品工业, 2000, 28 (6) :42-46. [15] Di P, Mariniello L, Sorrentino A.Transglutaminase-induced chemical and rheological properties of cheese[J].Food Biotechnology, 2010, 24 (2) :107-120.
[16] 郭本恒.干酪[M].北京:化学工业出版社, 2003. [17] O’Sullivan M M, Kelly A L, Fox P F.Influence of transglutaminase treatment on some physico-chemical properties of milk[J].Journal of Dairy Research, 2002, 69 (3) :433-442.
[18] Bonisch M P, Heidebach T C, Kulozik U.Influence of transglutarninase protein cross-linking on the rennet coagulation of casein[J].Food HydrocolloidsY, 2008, 22 (2) :288-297.
[19] Mark E J, Rohit K, Donald J M, et al.Narasimmon Reduction of sodium and fat levels in natural and processed cheeses:scientific and technological[J].Aspects Comprehensive Reviews in Food Science and Food Safety, 2009, 8 (3) :252-268.
计量
- 文章访问数: 122
- HTML全文浏览量: 17
- PDF下载量: 141
下载:
