|Table of Contents|

Application of Transglutaminase Mixed with Soybean Polysaccharides on the Stabilization of Acidified Milk Beverage(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2014年05期
Page:
738-741
Research Field:
Publishing date:

Info

Title:
Application of Transglutaminase Mixed with Soybean Polysaccharides on the Stabilization of Acidified Milk Beverage
Author(s):
PU Jin-ping1; LI Bo2; GAO Hong-liang1; JIN Ming-fei1; CUI Yu-hong3; CHANG Zhong-yi1
1.School of Life Science,East China Normal University,Shanghai 200241,China;
2.Shanghai Vocational Management College of Trade Union,Shanghai 201415,China;
3.Pingdingshan Jinjing Biotechonlogy Co.Ltd,Pingdingshan 467215,China
Keywords:
Transglutaminase; Soybean soluble polysaccharides; Acidic milk beverage; Stabilization
PACS:
TS275.4
DOI:
10.11861/j.issn.1000-9841.2014.05.0738
Abstract:
The effect of transglutaminase(TGase)mixed with soybean soluble polysaccharides(SSPS)on the stabilization of acidified milk beverage was studied.The way of adding TGase,the amount of TGase and the pH acidified milk beverage were evaluated by single factor experiments.A suitable formula for TGase mixed with SSPS was evaluated by orthogonal experiment.The result showed that a suitable formula for acidic milk beverage with good flavor and stability was 0.25% SSPS and 4 Ug-1TGase adding in a mixed mode,the suitable pH of beverage was 3.4.

References:

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Last Update: 2014-12-27