谷氨酰胺转移酶提高奶油干酪得率的研究
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摘要
谷氨酰胺转移酶具有交联蛋白,提高产率的作用,本文通过单因素实验,把TG酶应用到奶油干酪中,分别研究不同添加量(0.004%、0.04%、0.4%)、不同添加方式(发酵剂和TG酶同时加入,再加入凝乳酶;发酵剂加入后,再加入凝乳酶和TG酶,以及添加发酵剂后,再加入TG酶)对奶油干酪的品质及产率的影响。确定TG酶最适的添加量和添加方式为发酵剂和0.04%TG酶同时加入后,再加入凝乳酶,可以提高奶油干酪的品质及产率,化学成分及pH符合标准。
Transglutaminase can crosslink protein and improve production rate,by single factor experiment,TG was applied to cream cheese,with the addition of 0.004%、0.04% and 0.4%,by the way of starter and TG added at the same time,then add rennet;rennet and TG added at the same time after addition of starter;TG added after addtion of starter.TG suitable additives and add method was that starter and 0.04% TG were added at the same time,then rennet.,because the quality and the yield rate of cheese was imrpoved while the chemical composition and pH measure up to standard.
Transglutaminase can crosslink protein and improve production rate,by single factor experiment,TG was applied to cream cheese,with the addition of 0.004%、0.04% and 0.4%,by the way of starter and TG added at the same time,then add rennet;rennet and TG added at the same time after addition of starter;TG added after addtion of starter.TG suitable additives and add method was that starter and 0.04% TG were added at the same time,then rennet.,because the quality and the yield rate of cheese was imrpoved while the chemical composition and pH measure up to standard.
引文
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[2]卢晓明,任发政,陈尚武.奶油干酪关键加工工艺研究[J].食品科技,2009,34(11):26-29.
[3]Moto K,Noriki N M.Crossinglinking between different food proteins by transgluminase[J].Food Science,1983,(48):561-566.
[4]GB/T5009.3-2010.食品中水分含量的测定[S].北京:中国标准出版社,2010.
[5]GB5413.3—2010.婴幼儿食品和乳品中脂肪的测定[S].北京:中国标准出版社,2010.
[6]GB/T5009.5-2010.食品中蛋白质含量的测定[S].北京:中国标准出版社,2010.
[7]汪建明,郭林海,孙囝等.雅致放射毛霉在干酪中的应用[J].食品与发酵工业,2008,34(11):56-58.
[8]莫蓓红,郑远荣,高红艳,等.不同酸化剂对再制奶油干酪品质的影响[J].食品研究与开发,2012,33(1):66-71.
[9]GB/T17749-2008.白度表示方法[S].北京:中国标准出版社,2008.
[10]Radosevic V,Tonkovic K,Gregurek L,et al.Production of fresh probiotic cheese with addition of transglutaminase[J].Mljekarstvo,2007,57(1):15-29.
[11]Ozer B,Guyot C,Kulozik U,et al.Simultaneous use oftransglutaminase and rennet in milk coagulation:Effect of initial milk pH and renneting temperature[J].International Dairy Journal,2012,24(1):1-7.
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[13]王淼,范崇东,徐榕榕.转谷氨酰胺酶对牛乳酪蛋白功能性质的影响[J].无锡轻工大学学报,2002,21(5):499-502.
[14]张学兵,岳振峰,徐建祥等.转谷氨酰胺酶的功能特性及其在乳品中的应用[J].中国乳品工业,2000,28(6):42-46.
[15]Di P,Mariniello L,Sorrentino A.Transglutaminase-induced chemical and rheological properties of cheese[J].Food Biotechnology,2010,24(2):107-120.
[16]郭本恒.干酪[M].北京:化学工业出版社,2003.
[17]O’Sullivan M M,Kelly A L,Fox P F.Influence of transglutaminase treatment on some physico-chemical properties of milk[J].Journal of Dairy Research,2002,69(3):433-442.
[18]Bonisch M P,Heidebach T C,Kulozik U.Influence of transglutarninase protein cross-linking on the rennet coagulation of casein[J].Food HydrocolloidsY,2008,22(2):288-297.
[19]Mark E J,Rohit K,Donald J M,et al.Narasimmon Reduction of sodium and fat levels in natural and processed cheeses:scientific and technological[J].Aspects Comprehensive Reviews in Food Science and Food Safety,2009,8(3):252-268.
[2]卢晓明,任发政,陈尚武.奶油干酪关键加工工艺研究[J].食品科技,2009,34(11):26-29.
[3]Moto K,Noriki N M.Crossinglinking between different food proteins by transgluminase[J].Food Science,1983,(48):561-566.
[4]GB/T5009.3-2010.食品中水分含量的测定[S].北京:中国标准出版社,2010.
[5]GB5413.3—2010.婴幼儿食品和乳品中脂肪的测定[S].北京:中国标准出版社,2010.
[6]GB/T5009.5-2010.食品中蛋白质含量的测定[S].北京:中国标准出版社,2010.
[7]汪建明,郭林海,孙囝等.雅致放射毛霉在干酪中的应用[J].食品与发酵工业,2008,34(11):56-58.
[8]莫蓓红,郑远荣,高红艳,等.不同酸化剂对再制奶油干酪品质的影响[J].食品研究与开发,2012,33(1):66-71.
[9]GB/T17749-2008.白度表示方法[S].北京:中国标准出版社,2008.
[10]Radosevic V,Tonkovic K,Gregurek L,et al.Production of fresh probiotic cheese with addition of transglutaminase[J].Mljekarstvo,2007,57(1):15-29.
[11]Ozer B,Guyot C,Kulozik U,et al.Simultaneous use oftransglutaminase and rennet in milk coagulation:Effect of initial milk pH and renneting temperature[J].International Dairy Journal,2012,24(1):1-7.
[12]刘心伟.转谷酰胺酶在乳蛋白间交联机理及应用研究[D].呼和浩特:内蒙古农业大学,2006.
[13]王淼,范崇东,徐榕榕.转谷氨酰胺酶对牛乳酪蛋白功能性质的影响[J].无锡轻工大学学报,2002,21(5):499-502.
[14]张学兵,岳振峰,徐建祥等.转谷氨酰胺酶的功能特性及其在乳品中的应用[J].中国乳品工业,2000,28(6):42-46.
[15]Di P,Mariniello L,Sorrentino A.Transglutaminase-induced chemical and rheological properties of cheese[J].Food Biotechnology,2010,24(2):107-120.
[16]郭本恒.干酪[M].北京:化学工业出版社,2003.
[17]O’Sullivan M M,Kelly A L,Fox P F.Influence of transglutaminase treatment on some physico-chemical properties of milk[J].Journal of Dairy Research,2002,69(3):433-442.
[18]Bonisch M P,Heidebach T C,Kulozik U.Influence of transglutarninase protein cross-linking on the rennet coagulation of casein[J].Food HydrocolloidsY,2008,22(2):288-297.
[19]Mark E J,Rohit K,Donald J M,et al.Narasimmon Reduction of sodium and fat levels in natural and processed cheeses:scientific and technological[J].Aspects Comprehensive Reviews in Food Science and Food Safety,2009,8(3):252-268.