谷氨酰胺转胺酶在凝固型酸奶加工中的应用研究

The application of transglutaminase in set-style yoghurt production

主要研究了谷氨酰胺转胺酶在凝固型酸奶加工中的应用,研究结果表明,该酶的最适添加顺序为与发酵剂同时加入到灭菌的乳中;最适添加种类为TG-K;最适添加量为5×10-4g/mL;而且还研究了在贮藏期间,加酶酸奶的质构随时间的变化情况。

This paper mainly studies the application of transglutaminase in set-style yoghurt. The results are as follows: the optimal way of enzyme addition is that the enzyme should be added together with culture; transglutaminase TG-K is the best among the enzymes tested; the optimal dose of transglutaminase is 5x10-4g/mL Meanwhile, the changes of yoghurt texture during storage were studied.