谷氨酰胺转移酶提高奶油干酪得率的研究

Research of improving the yied rate of cream cheese by adding transglutaminase

摘要: 谷氨酰胺转移酶具有交联蛋白,提高产率的作用,本文通过单因素实验,把TG酶应用到奶油干酪中,分别研究不同添加量(0.004%、0.04%、0.4%)、不同添加方式(发酵剂和TG酶同时加入,再加入凝乳酶;发酵剂加入后,再加入凝乳酶和TG酶,以及添加发酵剂后,再加入TG酶)对奶油干酪的品质及产率的影响。确定TG酶最适的添加量和添加方式为发酵剂和0.04%TG酶同时加入后,再加入凝乳酶,可以提高奶油干酪的品质及产率,化学成分及pH符合标准。

Abstract: Transglutaminase can crosslink protein and improve production rate, by single factor experiment, TG was applied to cream cheese, with the addition of 0.004%、0.04% and 0.4%, by the way of starter and TG added at the same time, then add rennet;rennet and TG added at the same time after addition of starter;TG added after addtion of starter.TG suitable additives and add method was that starter and 0.04% TG were added at the same time, then rennet., because the quality and the yield rate of cheese was imrpoved while the chemical composition and pH measure up to standard.