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转谷氨酰胺酶对脱脂乳和豆浆混合物中凝乳酶诱导凝胶化的影响。

Effect of transglutaminase on rennet-induced gelation of skim milk and soymilk mixtures.

机构信息

Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides, Food Science and Engineering College, Beijing University of Agriculture, Beijing, P. R. China.

出版信息

J Sci Food Agric. 2019 Mar 15;99(4):1820-1827. doi: 10.1002/jsfa.9375. Epub 2018 Nov 12.

Abstract

BACKGROUND

Protein gels made from cow milk and soymilk can yield products of exceptional value. Transglutaminase (TG) affect rennet-induced gelation of proteins, and improves the functionality of the final products. In this paper, TG and rennet were added to skim milk and soymilk mixtures simultaneously, and the rennet-induced coagulation was studied. Diffusing wave spectroscopy and rheology measurements were used to access the structural changes of the mixtures during renneting. Syneresis analysis and microscopy can give more information for understanding the system.

RESULTS

Soymilk and TG have synergetic effects and inhibit rennet-induced gelation to a certain degree. With increasing soymilk and TG, elastic index and storage modulus decreased, gelation time was delayed, and curd yield and moisture content increased. At excess soymilk and TG, no curds can be formed. There were significant effects of soymilk and TG on curd microstructure. Soymilk inhibited the aggregation of casein micelles and contributed to more coarse and heterogeneous networks. TG limited reorganization of the proteins, leading to more homogenous networks with small pores.

CONCLUSION

The use of soymilk and TG simultaneously impair rennet-induced gelation and curd syneresis, and consequently lead to a higher yield of high-moisture curd. © 2018 Society of Chemical Industry.

摘要

背景

牛奶蛋白凝胶和豆浆蛋白凝胶可以生产出具有特殊价值的产品。转谷氨酰胺酶(TG)可以影响凝乳酶诱导的蛋白质胶凝作用,并改善最终产品的功能。在本文中,同时向脱脂奶和豆浆混合物中添加 TG 和凝乳酶,并研究了凝乳酶诱导的凝固作用。扩散波谱和流变学测量用于评估凝乳过程中混合物的结构变化。离浆分析和显微镜可以提供更多有关系统的信息。

结果

豆浆和 TG 具有协同作用,并在一定程度上抑制了凝乳酶诱导的凝胶化。随着豆浆和 TG 的增加,弹性指数和储能模量降低,凝胶时间延迟,凝块产率和水分含量增加。在过量的豆浆和 TG 下,无法形成凝块。豆浆和 TG 对凝块微观结构有显著影响。豆浆抑制了酪蛋白胶束的聚集,并有助于形成更粗糙和不均匀的网络。TG 限制了蛋白质的重组,导致具有小孔的更均匀的网络。

结论

同时使用豆浆和 TG 会损害凝乳酶诱导的凝胶化和凝块离浆作用,从而导致高水分含量凝块的产量更高。 © 2018 化学工业协会。

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