谷氨酰胺转氨酶与酪蛋白酸钠凝胶体系优化对肉丸品质的影响

Optimization of the gel system of glutamine transaminase and sodium caseinate on the quality of meatballs

谷氨酰胺转氨酶与蛋白交联可以形成较好的凝胶性,在食品工业上有广泛的作用。本文采用了单因素实验、响应面法分析酶添加量、温度、pH对酪蛋白酸钠凝胶强度的影响,最终确定最佳酶添加量为140 U/g、温度41℃、pH=8.0,凝胶强度746.51g·cm,将此工艺条件应用于肉丸中,牛肉丸及猪肉丸的凝胶强度较好。

Glutamine aminotransferase can form a better gelation with protein cross-linking and has a wide range of roles in the food industry.In this paper,single-factor experiment and response surface method were used to analyze the effects of enzyme addition,temperature and pH on the gel strength of sodium caseinate.The optimum enzyme addition was finally determined to be 140U/g,temperature 41℃,pH=8.0 and gel strength 746.51.Applying this process condition to meatballs,the gel strength of beef balls and pork balls was better.