明胶复合胶在酸奶中的应用研究

Application of dual modification of bovine gelatin by pectin and transglutaminase in yogurt

研究了低酯果胶、谷氨酰胺转氨酶(TGase)和明胶的复配作用,旨在提高牛皮明胶的性能,并采用中心组合旋转设计(CCRD)探究三者在凝固型酸奶中的交互作用,优化酸奶的质量。结果表明,与对照组和只采用低酯果胶或TGase单独作用的明胶组相比,两者共同作用下的明胶具有更稳定的网络结构和更高的凝胶强度。果胶添加量为0.4%、TGase0.1%时,明胶的凝胶强度最大。并通过响应面实验得到最佳配方:明胶0.4775%,果胶0.0685%,TGase0.0675%,在此条件下,酸奶的口感、硬度、持水率可被接受。

The bovine gelatin gels was treated with low methoxyl pectin and transglutaminase （TGase）, in order to optimize the properties of gelatin, and to investigate their synergistic interaction in set yogurt. The sensory and quality of set yogurt was optimized using central composite rotatable design （CCRD） . The results showed that the dual modified gelatin had more stable network, and exhibited stronger gel strength than those of unmodified or single modified gelatin. Gelatin prepared with 0.4% （w/v） pectin and 0.1% （w/v） TGase had resulted in highest gel strength （626.22g） and excellent texture properties. Through the analysis of response surface methodology （RSM）, the optimum acceptability of sensory properties, hardness, and water-holding capacity （WHC） data could obtained under the conditions ： gelatin 0.4775%, pectin 0.0685% and TGase0.0675%.