期刊文献+

重组牛肉生产牛肉干的研究 被引量:9

Study on the production of dehydrated reconstituted beef
下载PDF
导出
摘要 谷氨酰胺转胺酶是一种催化酰基转移反应的转移酶,它可使用酪蛋白、肌球蛋白、谷蛋白和乳球蛋白等分子之间产生交联,改变蛋白质的功能性质。采用碎牛肉为主要原料,配以各种辅料,添加谷氨酰胺转胺酶,经过多次试验,优化工艺配方,研制出一种色泽、口感、风味均被人们接受的重组牛肉干。
出处 《食品工业科技》 CAS CSCD 北大核心 2002年第11期53-55,共3页 Science and Technology of Food Industry
  • 相关文献

参考文献4

二级参考文献32

  • 1(日)高坂和久 张向生译.肉制品加工工艺及配方[M].北京:中国轻工业出版社,1996..
  • 2李博.脂肪替代物在食品中的应用,无锡轻工大学硕士学位论文[M].,1992..
  • 3Laslo L Transglutaminase Molecular and Celluar Biochemistry, 1984,58: 9~35
  • 4Y Zhu. Microbial transglutaminase - a review of its production and application in food processing. Appl Micrbiol Biotechol, 1995,44:277~ 282
  • 5Kin SH, Carpenter JA, Lanier TC, Wicker Polymerizatilon of beef actomyosin induced by transgluaminase. J Food Sci, 1993,58: 473,491
  • 6Muguruma M, Sakamoto K, Numata M, Yamada H, Nakamura T (1990) Studies on application of transglutaminase on gelatin of myosin B, myosin and actin. Nippon Shokuhin Kogyo Gakkaishi 37:446 ~ 453
  • 7Nonaka M,Tanaka H,oKiyama A,Motoki M,Ando H,Umeda K,Matsura A polymerizaton of several proteins by Ca, independent transglutaminase. derived from microorganism. Agric Biol Chem,1989,53: 2619~2623
  • 8Sakamoto H, Soeda T. Minced meat products containing transglutaminase. Jpn Kokai Kokkyo JP03175929
  • 9Wakameda A, lchihara Y, Toiguchi S, Motoki M(1990a) Manufacture of fish meat paste with transglutaminase as phosphate substitute Jpn Kokai Tokkyo Koho JP02100653
  • 10Ichihara Y, Wakameda A, Motoki M(1990)Fish meat Paste products containingtransglutaminase and their manufacture. Jpn Kokai Tokkyo Koho JP 02186961

共引文献102

同被引文献122

引证文献9

二级引证文献80

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部