谷氨酰胺转胺酶对豆腐加工的影响

Effect of Mircrobial Transglutaminase Addition on Cured Bean Process

考察了微生物谷氨酰胺转胺酶(TG)对豆腐加工的影响。结果表明,在点浆温度、石膏添加量、点浆后保温时间和加酶量4个因素中,TG的添加量对豆腐的产量影响最大。100g豆浆中TG的添加量为3U时豆腐的产量高达51.5g,且豆腐的感官特性也较好;但若添加过量的酶(5U),豆腐产量反而降低,原因可能是添加过量酶,会导致豆腐中蛋白的过度交联,降低了豆腐的保水性能。

Effect of mircrobial transglutaminase addition on cured bean process was investigated. The result showed that amount of transglutaminase play more important role than other factors, such as temperature, the amount of gypsum and process time. High output （51.5 g） and good sensory preperty of cured bean were achieved when 3 U transglutaminase was added to 100 g soy milk. Whereas, output of cured descreased when added too much transglutaminase （5 U） . It might be too much transglutaminase inducted the over-crosslink of the protein in crued bean, which lowered the water retention ability of cured bean.