[1]蒲金平,李博,高红亮,等.谷氨酰胺转胺酶与大豆多糖复配在酸性乳饮料中的应用[J].大豆科学,2014,33(05):738-741.[doi:10.11861/j.issn.1000-9841.2014.05.0738]
　PU Jin-ping,LI Bo,GAO Hong-liang,et al.Application of Transglutaminase Mixed with Soybean Polysaccharides on the Stabilization of Acidified Milk Beverage[J].Soybean Science,2014,33(05):738-741.[doi:10.11861/j.issn.1000-9841.2014.05.0738]
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谷氨酰胺转胺酶与大豆多糖复配在酸性乳饮料中的应用

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第33卷 期数: 2014年05期 页码: 738-741 栏目: 出版日期: 2014-10-25
Title:
Application of Transglutaminase Mixed with Soybean Polysaccharides on the Stabilization of Acidified Milk Beverage
文章编号:
1000-9841.2014.05.0738
作者:
蒲金平1; 李博2; 高红亮1; 金明飞1; 崔玉红3; 常忠义1
1.华东师范大学 生命科学学院,上海 200241；
2.上海工会管理职业学院，上海 201415；
3.平顶山金晶生物科技有限公司，河南 平顶山 467215
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
关键词:
谷氨酰胺转胺酶; 可溶性大豆多糖; 酸性乳饮料; 稳定性
Keywords:
Transglutaminase; Soybean soluble polysaccharides; Acidic milk beverage; Stabilization
分类号:
TS275.4
DOI:
10.11861/j.issn.1000-9841.2014.05.0738
文献标志码:
A
摘要:
研究了谷氨酰胺转胺酶与可溶性大豆多糖复配对酸性乳饮料稳定性的影响。首先通过单因素试验探讨了谷氨酰胺转胺酶的添加方式、最佳添加量和最适体系pH。然后通过正交试验确定了在酸性乳饮料中谷氨酰胺转胺酶和可溶性大豆多糖最佳复配方案：可溶性大豆多糖添加量为0.25%、谷氨酰胺转胺酶加量为4 U.g-1蛋白，谷氨酰胺转胺酶的添加方式为与可溶性大豆多糖混合加入、酸性乳饮料体系pH为3.4。谷氨酰胺转胺酶与可溶性大豆多糖复配后赋予饮料更好的口感和稳定性。
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.

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相似文献/References:

[1]张亦澜,常忠义,蒲金平,等.可溶性大豆多糖添加工艺对酸性大豆蛋白饮料稳定性的影响[J].大豆科学,2013,32(02):246.[doi:10.3969/j.issn.1000-9841.2013.02.024]
　ZHANG Yi-lan,CHANG Zhong-yi,PU Jin-ping,et al.Effect of Soluble Soybean Polysaccharide on the Stability of Acidic Soybean Protein Beverage[J].Soybean Science,2013,32(05):246.[doi:10.3969/j.issn.1000-9841.2013.02.024]
[2]张晓华 　任晨刚 　郭顺堂.可溶性大豆多糖的提取工艺及其应用研究*[J].大豆科学,2006,25(01):28.[doi:10.11861/j.issn.1000-9841.2006.01.0028]
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备注/Memo

基金项目：质检公益性行业科研专项（201310255）。

第一作者简介：蒲金平（1987-），女，硕士，主要从事食品科学与工程研究。E-mail:pujinping123@126.com。
通讯作者：常忠义(1968-),男，副教授，主要从事食品科学与工程研究。 E-mail:zychang@bio.ecnu.edu.cn。

更新日期/Last Update: 2014-12-27