谷氨酰胺转胺酶与大豆多糖复配在酸性乳饮料中的应用

Application of Transglutaminase Mixed with Soybean Polysaccharides on the Stabilization of Acidified Milk Beverage

研究了谷氨酰胺转胺酶与可溶性大豆多糖复配对酸性乳饮料稳定性的影响。首先通过单因素试验探讨了谷氨酰胺转胺酶的添加方式、最佳添加量和最适体系pH。然后通过正交试验确定了在酸性乳饮料中谷氨酰胺转胺酶和可溶性大豆多糖最佳复配方案:可溶性大豆多糖添加量为0.25%、谷氨酰胺转胺酶加量为4 U·g-1蛋白,谷氨酰胺转胺酶的添加方式为与可溶性大豆多糖混合加入、酸性乳饮料体系pH为3.4。谷氨酰胺转胺酶与可溶性大豆多糖复配后赋予饮料更好的口感和稳定性。

The effect of transglutaminase（TGase）mixed with soybean soluble polysaccharides（SSPS）on the stabilization of acidified milk beverage was studied. The way of adding TGase,the amount of TGase and the pH acidified milk beverage were evaluated by single factor experiments. A suitable formula for TGase mixed with SSPS was evaluated by orthogonal experiment.The result showed that a suitable formula for acidic milk beverage with good flavor and stability was 0. 25% SSPS and 4 U·g^- 1TGase adding in a mixed mode,the suitable pH of beverage was 3. 4.