谷氨酰胺转氨酶在酸奶中的应用研究

摘要

[Objective] To study effects of TGase addition methods on quality of nonfat yoghurt and determine the addition conditions.[Method] Two different addition methods of TGase were compared.One was to add TGase and fermentation agent into nonfat yoghurt at the same time,the other was to add fermentation agent after cross-linking by TGase following inactive.The addition method of TGase was determined by comparing the fermentation time,apparent viscosities,texture and whey syneresis.[Result] Two addition methods of TGase could improve the quality of nonfat yoghurt.The properties of nonfat yoghurt cross-linked by active TGase were greatly improved.Considering both taste and economic benefit,the addition of TGase with fermentation agent was chose,and the optimum adding amount was 0.4 g/L.[Conclusion] Addition of TGase can improve gel property and quality of nonfat yought,and this result can provide theoretical basis for developing natural and green nonfat yoghurt.%[目的]考察谷氨酰胺转氨酶(TGase)添加工艺对脱脂酸奶品质的影响,确定TGase在脱脂酸奶中的添加条件.[方法]采用2种不同的TGase添加工艺生产酸奶,一种是和发酵剂同时添加,不进行灭活处理,一种是TGase交联酸奶蛋白后加热钝化酶活力.通过凝乳时间、表观黏度、质构、乳清析出量等的比对确定TGase在脱脂酸奶中的添加方式.[结果]TGase 的2种添加方式都可以改善脱脂酸奶的质地,TGase交联酸奶较低的添加量即可达到较大的改善作用.综合口感和经济效益两方面考虑,TGase添加方式为与发酵剂同时添加,最适添加量为0.4 g/L.[结论]通过TGase的添加可以显著改善脱脂酸奶的凝胶特性和品质,为天然、绿色脱脂酸奶产品的开发提供了理论基础.