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： 《现代食品科技》 2006年第2期1-3,8,共4页

摘　　要： 采用质构与流变分析方法,研究了微生物转谷氨酰胺酶(MTGase)酶促豆腐凝胶的物理性质。探讨了温度、pH值、酶浓度与豆浆热处理条件对酶促豆腐质构性质的影响,结果表明,1.温度为37℃,pH6.38时有利于形成较好的豆腐凝胶;2.固定加热温度和热处理时间不变(95℃,5min),豆浆的最佳加热速率为6.3℃/min;3.固定加热速率和热处理温度不变(95℃,6.3℃/min),豆浆热处理时间不同,酶促豆腐凝胶的硬度达到最大值所需的酶浓度也不相同,当豆浆热处理5min,酶与豆浆比至少须100U∶100ml,而当热处理15min(20min),酶与豆浆比只需40U∶100ml。 The physical properties of Microbial transglutaminase （MTGase） tofu gel were studied by textural and rheological analysis, and discussed the influence of different conditions on the texture of tofu gel, such as the temperature, pH, enzyme concentration, different heat treatments of soymilk and so on, The result showed that 1. A good tofu gel was obtained at 37℃ and pH6.38; 2. Fixed heat temperature and time（95℃, 5min）,heat rate being 6.3℃/min was the best; 3. Fixed heat temperature and heat rate（95℃, 6.3℃/min）, the hardness of tofu climaxed at 100U/100ml.soymilk when heat treatment time was 5min, while the hardness of tofu climaxed at 40U/100ml.soymil when heat treatment time was 15min or 20min.

关 键 词： 转谷氨酰胺酶 豆腐 质构 硬度

领　　域： [轻工技术与工程] [轻工技术与工程]