摘要
通过Box-Behnken设计和响应面法研究谷氨酰胺转胺酶(transglutaminase,TG)添加量、作用温度和作用时间对奶酪的凝胶硬度、弹性以及产率的影响,各自建立相应的回归模型。在试验选定的因素水平范围内,随着TG添加量的增加和作用温度的升高,奶酪的产率、硬度均增加,弹性先降低后增加。而作用时间对产率和硬度的影响较小,弹性随作用时间的延长先降低后增加。利用软件进行寻优分析,得到最佳工艺条件为TG添加量0.59g/100mL、作用温度45℃、作用时间22.88min,此时奶酪产率理论最大值为12.27%。在此条件下经过验证实验得到奶酪实际产率为11.93%,与理论预测值接近。
In order to develop an optimal application condition of transglutaminase（TG） in the preparation of cheese,TG addition amount,reaction temperature and reaction time were selected as the major factors to explore their effects on the yield,hardness and elasticity of cheese by response surface methodology.Results indicated that increased TG addition amount and temperature could result in the increase of the yield and hardness of cheese as well as an initial decrease and final increase in elasticity.However,reaction time revealed less effect on the yield and hardness of cheese;the elasticity of cheese revealed a first decrease and a following increase due to the extension of reaction time.The optimal process parameters were TG addition amount of 0.59 g/100 mL,reaction temperature of 45 ℃ and reaction time of 22.88 min.Under the optimal process conditions,the yield of cheese was up to 119.25%,which was greatly agreement with the predicted value（122.70%） from the regression model.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第6期65-68,共4页
Food Science
关键词
谷氨酰胺转胺酶
奶酪
应用
数学模型
响应面
transglutaminase
cheese
application
mathematical model
response surface methodology
