Food and Fermentation Industries

Effect of transglutaminase on rupture strength of GDL Tofu and its mechanism

  • YANG Hai-peng;HUA Yu-fei*;CHEN Ye-ming;ZHANG Cai-meng;KONG Xiang-zhen
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  • (Food Science College;Jiangnan University;Wuxi 214122;China)

Online published: 2018-05-25

Abstract

The effect of Transglutaminase (TGase) on rupture strength of lactone tofu was studied by changing the content of Glucon-Delta-Lactone (GDL); the incubation temperature and the holding time; and the action mechanism was also discussed. The results showed that appropriate amount of TGase could obviously improve the gel strength of lactone Tofu. The optimum parameters were as follows: 0.3%GDL; 0.05% TGase; 3 h holding time and 50 ℃ holding temperature. The results of SDS-PAGE showed that the α′ and α subunits in 7S and the A3 peptide in 11S were most closely related to TGase; followed by the β and γ subunits in 7S and the A peptide in 11S.

Cite this article

YANG Hai-peng;HUA Yu-fei*;CHEN Ye-ming;ZHANG Cai-meng;KONG Xiang-zhen . Effect of transglutaminase on rupture strength of GDL Tofu and its mechanism[J]. Food and Fermentation Industries, 2018 , 44(4) : 8 -12 . DOI: 10.13995/j.cnki.11-1802/ts.016324

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