摘要
为拓展TGase在食品行业的应用,本实验通过向鲜鸡蛋全蛋液中加入不同量的转谷氨酰胺酶(TGase),测定全蛋液受热凝固后的凝胶强度变化情况,结果表明:在一定条件下,随TGase加入量的增加,全蛋液的凝胶硬度显著增强,当TGase量为1.6U/mL全蛋液时,凝胶硬度最大可达53.18g/mm2。
The changes of egg pulp＇s gel hardness after heating through adding different amount of TGase in the egg pulp are studied in this paper. The result shows that the gel hardness of whole egg pulp increase significantly with the increasing additive amount of Tgase. The maximum gel hardness is 53.18g/mm2when TGase additive amount is 1.6U/mL.
出处
《食品与发酵科技》
CAS
2014年第2期36-38,共3页
Food and Fermentation Science & Technology
