期刊文献+
任意字段
题名或关键词
题名
关键词
文摘
作者
第一作者
机构
刊名
分类号
参考文献
作者简介
基金资助
栏目信息

谷氨酰胺转胺酶与淡水产品深加工的研究 被引量：2

Research on Transglutamjnase and Freshwater Products Deep Process
下载PDF
导出
摘要 本文主要介绍了谷氨酰胺转胺酶制剂(TG)黏和一定比例淡水鱼虾,配以适当的调味剂、水及淀粉溶液,制成重组鱼虾肉食品的基本工艺,并通过实验确定了工艺配方。 The paper mainly concerns about how to make up loster by means using transglutaminase TG-B to bind shrimp meat and fish meat condiment water and starch in certain proportion compare products of all kinds through different technological process and define a timum formula.
作者 吕心泉 陶秀娥 安辛欣
机构地区 南京农业大学食品科技学院
出处 《中国食品添加剂》 CAS 2003年第4期32-35,共4页 China Food Additives
关键词 谷氨酰胺转胺酶 酶制剂 水产品深加工 工艺配方 食品 淡水鱼虾 Transglutaminase, Fresh water fish and shrimp, Associated
分类号 TS254.5 [轻工技术与工程—水产品加工及贮藏工程]
  • 相关文献

参考文献8

二级参考文献35

  • 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126

同被引文献25

  • 1梁海燕,马俪珍.重组肉制品的研究进展[J].肉类工业,2005(5):28-31. 被引量：33
  • 2杨华.鱼肉重组技术及其粘合剂的研究进展[J].渔业现代化,2007,34(2):51-53. 被引量：7
  • 3王卫.转谷氨酰胺酶及其在肉制品加工中的应用[J].食品文摘,1999,(5):10-12.
  • 4单再成,何建湖.鲢鱼冻鱼糜生产工艺研究[J].内陆水产,1997,22(6):4-5. 被引量：5
  • 5Sakamoto H, etc. Strength of protein gels prepared with microbial transglutaminase as related to reaction conditions. J.Food Sci, 1994, 59:866-871
  • 6Sakamoto H, etc. Gel strength enhancement by addition of microbial transglutaminase during onshore Surimi manufacture. J. Food Sci, 1995,60(2):305-311
  • 7Guo-jane Tsai, etc. Transglutaminase from Streptoverticillium ladakanum and application to minced fish product. J. Food Sci, 1996, 61(6):1234-1238
  • 8S. -T. Jiang, etc. Combination effects of microbial transglutaminase, reducing agent and protease inhibitor on the quaiity of Hairtail Surimi. J. Food Sci, 2002, 65(2):241-245
  • 9Marta Dondero,Valeria Figueroa,Ximena Morales,EmiliaCurotto.Tr- ansglutaminase effects on gelation capacity of thermally induced beef protein gels[J].Food chemistry,2006(99):546-554.
  • 10Tsai G J,Lin S M,jiang S T. Transglutaminase from Streptoverticilli- um ladakamum and application to minced fish Product [J]. Food Sci, 1996,61:1234-1238.

引证文献2

二级引证文献11

中国食品添加剂
2003年 第4期

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