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食品与发酵工业  2019, Vol. 45 Issue (7): 201-206    DOI: 10.13995/j.cnki.11-1802/ts.019327
  生产与科研经验 本期目录 | 过刊浏览 | 高级检索 |
谷氨酰胺转氨酶浓度对巴氏杀菌酸羊奶品质的影响
张艳, 张富新*, 王毕妮, 邵玉宇, 刘隆刚
(陕西师范大学 食品工程与营养科学学院,陕西 西安,710119)
Effects of transglutaminase concentration on quality of pasteurized goat yogurt
ZHANG Yan, ZHANG Fuxin*, WANG Bini, SHAO Yuyu, LIU Longgang
(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710119, China)
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摘要 采用不同浓度(2、4、6、8 u/g蛋白)谷氨酰胺转氨酶(transglutaminase, TG)处理羊奶后制备酸羊奶,研究TG酶对巴氏杀菌酸羊奶品质的影响。结果表明,TG酶处理可显著降低巴氏杀菌后酸羊奶的酸度(P<0.05),但不同TG酶浓度对其酸度影响不显著(P>0.05);TG酶浓度对酸羊奶的黏度和持水性有显著影响(P<0.05),当TG酶浓度小于4 u/g时,随着TG酶浓度的增大,酸羊奶的黏度和持水力显著增大(P<0.05),当TG酶浓度大于4 u/g时,酸羊奶的黏度变化不大(P>0.05),但持水性有所降低,且TG酶对酸羊奶中风味物质乙醛和双乙酰具有抑制作用;质构分析表明,TG酶处理可显著提高酸羊奶的胶黏性(P<0.05),降低其内聚力(P<0.05),但对酸羊奶的弹性影响不大(P>0.05);综合感官分析表明,经4 u/gTG酶处理的巴氏杀菌酸羊奶品质最好。
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张艳
张富新
王毕妮
邵玉宇
刘隆刚
关键词:  酸羊奶  巴氏杀菌  谷氨酰胺转氨酶  质构分析  感官分析    
Abstract: The yogurt was fermented from goat milk that was treated with different concentrations (2, 4, 6, 8 u/g protein) of transglutaminase (TG) to study the effects of TG on the quality of pasteurized goat yogurt. The results showed that TG could significantly reduce the acidity of goat yogurt (P<0.05) after pasteurization, but no significant change was observed (P>0.05) between different concentrations of TG. When the concentration of TG was lower than 4 u/g, the viscosity and water holding capacity of goat yogurt improved significantly (P<0.05) with increasing TG concentration. When the concentration of TG exceeded 4 u/g, the viscosity of goat yogurt was not affected, but the water holding capacity reduced, and it showed inhibitory effects on flavor components acetaldehyde and diacetyl. Texture analysis showed that TG could significantly improve the adhesiveness of goat yogurt (P<0.05) and reduce its cohesiveness. However, no significant difference (P>0.05) in springiness of goat yogurt was found. Comprehensive sensory analysis showed that the pasteurized goat yogurt with 4 u/g TG had the optimal quality.
Key words:  goat yogurt    pasteurization    transglutaminase    texture analysis    sensory analysis
收稿日期:  2018-11-14      修回日期:  2018-12-13           出版日期:  2019-04-15      发布日期:  2019-05-14      期的出版日期:  2019-04-15
基金资助: 中央高校基本科研业务费专项资金 (GK2018 06008);陕西省科技成果转化专项资金(2016KTCG01-12);陕西省科技计划项目( 2016NY-207)
作者简介:  硕士研究生(张富新博士为通讯作者,E-mail:fuxinzh@snnu.edu.cn)。
引用本文:    
张艳,张富新,王毕妮,等. 谷氨酰胺转氨酶浓度对巴氏杀菌酸羊奶品质的影响[J]. 食品与发酵工业, 2019, 45(7): 201-206.
ZHANG Yan,ZHANG Fuxin,WANG Bini,et al. Effects of transglutaminase concentration on quality of pasteurized goat yogurt[J]. Food and Fermentation Industries, 2019, 45(7): 201-206.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.019327  或          http://sf1970.cnif.cn/CN/Y2019/V45/I7/201
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