谷氨酰胺转胺酶对重组肥牛粘结条件及工艺的优化

Optimization of binding condition and technology of transglutaminase to recombinant plump beef

针对重组肥牛组织松散,粘结性差的问题,试验利用响应面法研究TG、酪蛋白及磷酸盐组合的粘结剂对重组肥牛的品质的影响,并采用正交试验优化了重组肥牛的最佳粘结工艺条件。研究结果表明,谷氨酰胺转胺酶粘结剂配方：1.2%TG＋1.44%酪蛋白＋0.35%磷酸盐;最佳工艺条件为：成型后,在4~5℃下,粘合4h,-20℃冷冻22h,生产的重组肥牛外观、组织状态、纹理、耐煮性等能达到优质肥牛的标准。

For the problem of loose organization and poor caking on recombinant plump beef,the effect of binder combined by TG,casein and phosphate on the quality of the recombinant plump beef was studied by using the response surface method. The binding technology condition of recombinant plump beef was optimized through orthogonal experiment. The result showed that the formula of transglutaminase binder was： 1. 2% TG ＋ 1. 44% casein ＋ 0. 35% phosphate; the optimum technological condition： after molding,under 4 ~ 5℃,binding 4 h,- 20 ℃ refrigerating 22 h. The appearance,structural state,texture,boiling resistance of recombinant plump beef could be reached the standard of high quality plump beef.