谷氨酰胺转胺酶对豆腐凝胶强度的影响

Effects of Transglutaminase on the Gel Strength of Tofu

摘要:

本文主要研究谷氨酰胺转胺酶（TGase）对豆腐的凝胶强度的影响。运用单因素及正交实验法得出：在豆浆中蛋白质浓度为9%的条件下，TGase酶的添加量0.8 U/g蛋白质, 离子强度0.3、pH 7.0时，在50 ℃下加热1.5 h时凝胶强度为148.6 g，并且具有良好的感官品质。

Abstract:

The effects of transglutaminase (TGase) on the gel strength of tofu were studied. Single factor and orthogonal experiments showed that the ideal tofu was obtained by heating the soy milk at 50 ℃ for 1.5 h under the following optimal conditions: 9% of protein in soy milk, pH 7.0, TGase 0.8 U/g protein, and the ionic strength 0.3 Under these conditions, the tofu showed nice sensory quality and its gel strength reached 148.6 g.