摘要
转谷氨酰胺酶作为一种新型酶制剂，近年来被广泛应用于水产品、畜肉制品、乳制品、面制品等食品的加工当中。在水产品中添加TGase可增强鱼制品的弹性和凝胶强度，在肉制品加工中添加TGase，可使肉糜弹性增加，改变肉胶体的流变学特性、颜色以及质构特性，改善肉制品的凝胶程度。TGase在乳制品中最大的作用是提高硬度和黏度，改善持水能力，增强凝胶特性。TGase在面制食品中可以诱导面筋蛋白中高分子量聚合物的形成，使面筋中的网络结构加强，改变面筋的粘弹性。
Transglutaminase is a new type of enzyme. It＇s widely used in aquatic products, meat products, dairy products, pasta and other food processing in recent years. Adding TGase in aquatic products can increase the flexibility and gel strength. When TGase is added in the meat processing, it can increase the flexibility of mince, change the rheological behavior color and texture properties of meat colloidal, and improve meat gel level. The maxiaum impact of TGase in the dairy products is to improve the water holding capacity, and enhance gel hardness and viscosity. TGase in the flour products can induce the formation of high molecular weight polymer to strengthen the gluten structure of the network, change the gluten viscoelasticity.
关键词
转谷氨酰胺酶
食品加工
应用
Transglutaminase
Food processing
Application
