转谷氨酰胺酶对豆腐凝胶性能的影响

The effect of microbial transglutaminase on the gel property of Tofu

研究了在豆腐制作过程中传统的化学凝固剂对豆腐品质影响的基础上,利用微生物转谷氨酰胺酶(MTG)对豆腐的品质进行改良。研究结果表明,添加适量的MTG可以明显提高豆腐的凝胶强度,有效的改善豆腐的成型性和品质。得出对于浓度为10%～15%的豆浆,石膏用量为1%、内酯用量为0.33%时,MTG的最佳浓度为0.1～0.2u/mL、作用温度为50℃、作用时间为20～40min。

In this paper,based on studying the formation of soybean curd by traditional chemical coagulant,the effects of microbial transglutaminase(MTG)on tofu gel properties and quality were studied.The results showed that the gel-strength of tofu were improved by adding MTG.The appearance and the texture of tofu were developed.For 10%～15% soybean milk,the optimum parameters of soybean curd formation were obtained,adding amount of MTG:0.1～0.2u/mL,incubating time:20～40 min,incubating temperature:50℃.