作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院食物蛋白工程研究中心

出　　处： 《粮食加工》 2006年第3期77-80,共4页

摘　　要： 采用质构分析的方法,研究了微生物转谷氨酰胺酶(MTGase)豆腐凝胶质构的性质。探讨了热处理和酶浓度对酶促豆腐质构性质的影响。结果表明:不同热处理制得的豆浆原料,制得的酶促豆腐的质构性质也不同,随酶浓度增加,以熟豆浆(95℃,5min)为原料制得豆腐的硬度和胶性增加,且在80当量/100mL.豆浆后趋于平衡;而以豆乳粉和过熟豆浆(95℃,15min)为原料制得豆腐的硬度和胶性,在酶浓度约30当量/100mL.豆浆时达到最大值,之后反而下降;而热处理和酶浓度对MTGase豆腐的反弹性和内聚性没有显著影响。 The grain is a very important commodity for any country, the gram safety is an important problem for the economy and the society to develop with the harmonious and sustainable way. The structure of gram importing and carrying from north to south requests us to develop some grain logistics center. Based on the comparison advantage, the grain logistics center market for Zhoushan is analyzed, its construction blueprint is advanced, its economic benefits are calculated, at last the remarkable problems are pointed out in this paper.

关 键 词： 转谷氨酰胺酶 硬度 胶性 反弹性 内聚性

领　　域： [轻工技术与工程] [轻工技术与工程]