Sodium Caseinate and Skim Milk Gels Formed by Incubation with Microbial Transglutaminase
Sodium Caseinate and Skim Milk Gels Formed by Incubation with Microbial Transglutaminase
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通过微生物转谷氨酰胺酶孵育形成酪蛋白酸钠和脱脂牛奶凝胶
DOI：
10.1111/j.1365-2621.1992.tb11302.x
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发表时间：
1992
影响因子：
3.9
通讯作者：
M. Motoki
中科院分区：
文献类型：
--
作者：
M. Nonaka;H. Sakamoto;S. Toiguchi;H. Kawajiri;T. Soeda;M. Motoki
几个悬浮液和乳液含有商业酪蛋白酸钠或脱脂牛奶糊化钙非依赖性微生物转氨酶处理。凝胶的特性在很大程度上受所用酶浓度的影响。对于酪蛋白酸盐凝胶，通常较高的酶浓度使凝胶的断裂强度、应变和内聚性急剧下降。对两种不同酶浓度的乳化凝胶进行蠕变试验，结果表明，酶浓度越高，凝胶的粘弹性越强。对于脱脂乳凝胶，较高浓度的酶处理导致破碎度和硬度显著增加，而应变和内聚性变化不大或没有变化。
Several suspensions and emulsions containing commercial sodium caseinate or skim milk were gelatinized by Ca2+-independent microbial transglutaminase treatment. The characteristics of the gels were largely affected by the enzyme concentrations employed. For caseinate gels generally the higher enzyme concentration gave steep decreases in breaking strength, strain and cohesiveness of the gels. The creep tests on emulsified gels prepared to two different enzyme concentrations showed that the gel made with a higher enzyme concentration was the more viscoelastic. For skim milk gels, the enzyme treatment in higher concentration caused substantial increase of the breaking and hardness while the strain and cohesiveness had little or no changes.