摘要
通过物性测定仪分析的方法,探讨NaCl添加量、pH值、谷氨酰胺转氨酶(TGase)添加量、酶作用温度、酶作用时间对鸡蛋全蛋液热处理后的凝胶硬度的影响,旨在拓展TGase在蛋品行业的应用,为传统蒸蛋的工业化生产提供一定的数据支持。结果表明:TGase处理全蛋液提高了全蛋液在加热后的凝胶硬度。且在NaCl添加量为2%,pH值为7.00,TGase添加量为1.2U/mL·全蛋液,酶作用温度为30℃,酶作用时间为4h时,所得全蛋液在加热后凝胶硬度达到最大(52.375g)。
Texture analyzer was used to discuss the influence of sodi- um chloride addition, pH value, transglutaminase（TGase） addition, and its action time and temperature on gel hardness of egg pulp after heat treatment. It was aimed to expand the application of TG enzyme in egg industry and provided some data for industrialized production of traditional steamed egg in the future. The results showed TG enzyme could improve the egg pulp gel hardness after heating. The maximum gel hardness 52. 375 g of egg pulp after treatment was obtained under following optimal conditions： sodium chloride addition 2%, pH value 7, 1. 2 U/mL of TG, enzyme action temperature 30 ℃ and reaction time 4 h.
出处
《食品与机械》
CSCD
北大核心
2014年第4期62-66,共5页
Food and Machinery
