摘要
研究了转谷氨酰胺酶、蛋清和玉米淀粉对重组小梅鱼鱼肉粘合性的影响。结果表明,转谷氨酰胺酶对重组鱼肉的粘合效果优于蛋清和玉米淀粉。以转谷氨酰胺酶的作用浓度、作用pH、反应温度和作用时间为粘合正交因子,通过正交实验得出转谷氨酰胺酶的最优参数为酶浓度0.4%、粘合pH8.0、温度45℃、时间60min,重组鱼肉的粘合性最佳。
The effect of transglutaminase, egg white, and corn starch on the cohesiveness of recombined Colichthy lueidus muscle was investigated. Results showed that, transglutaminase exhibited the better binding ability than egg white and corn starch in recombined Colichthy lueidus muscle. The best cohesiveness of recombined Colichthy lueidus muscle was obtained at the specific process conditions determined by orthogonal experiment： 0.4% TG, pH8.0, and at 45℃ for 60min.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第10期105-107,共3页
Science and Technology of Food Industry
基金
宁波市科技局项目(2005C100037)
2006年浙江万里学院校内项目
关键词
重组鱼肉
转谷氨酰胺酶
粘合性
recombined fish muscle
transglutaminase cohesiveness
