为改善搅拌型酸羊乳的品质，采用谷氨酰胺转氨酶（transglutaminase，TG）（浓度为1、2、3 u/g蛋白）处理山羊乳，发酵制备搅拌型酸羊乳，研究其贮存期pH、黏度、持水性、风味物质、乳酸菌的变化，并采用SDS-PAGE电泳分析TG处理羊乳后乳中蛋白质的交联程度。结果表明，TG处理制备的搅拌型酸羊乳在贮存期的pH明显高于对照组；搅拌型酸羊乳在贮存期间的黏度和持水性明显增大，且随着TG浓度增大，效果越明显；搅拌型酸羊乳贮存期间的乙醛和丁二酮的含量逐渐降低，随着TG浓度越大，降低越明显；TG处理对搅拌型酸羊乳贮存期间嗜热链球菌有显著性的抑制作用，且随着TG浓度的增加，嗜热链球菌的含量越低，然而TG处理对保加利亚乳杆菌无明显影响；SDS-PAGE电泳显示，TG处理羊乳后，κ-酪蛋白和α-乳白蛋白发生明显交联，这有利于酸乳凝胶的稳定性。

o improve the quality of stirred yogurt fermented with goat milk and explore the effects of transglutaminase (TG) on the protein cross-linking degree of goat milk, stirred yogurt were treated by TG (concentrations of 1, 2, 3 u/g protein); the pH, viscosity, water holding capacity, flavor and the viable count changes in lactic acid bacteria during storage were studied and the crosslinking degree of goat milk were analyzed with SDS-PAGE electrophoresis. The results showed that the pH in storage period of yogurt was significantly higher than the control group; the viscosity and water holding capacity of stirred yogurt during storage increased significantly and the effect was more obvious with the increase of TG concentration. The contents of acetaldehyde and diacetyl decreased gradually, and the concentration of TG was greater, the effect was more obvious. TG treatment inhibited significantly the number ofStreptococcus thermophilusof stirred yogurt during storage, and with the increase of TG concentration, the content of Streptococcus thermophilus was lower, while TG treatment had no obvious effect onLactobacillus bulgaricus. SDS-PAGE revealed that  the occurrence of noticeable cross-linked on kappa-casein and alpha-lactalbumin when the goat milk treated by TG, which was beneficial to the stability of yogurt gels.