| TG酶对鸡肉肉糜凝胶特性的影响 |
| |
| 引用本文： | 李先保,刘伟.TG酶对鸡肉肉糜凝胶特性的影响[J].安徽科技学院学报,2010,24(3):9-12. |
| |
| 作者姓名： | 李先保 刘伟 |
| |
| 作者单位： | 安徽科技学院食品药品学院,安徽,凤阳,233100;安徽科技学院食品药品学院,安徽,凤阳,233100 |
| |
| 基金项目： | 安徽省高校省级自然科学研究重点项目 |
| |
| 摘 要： | 试验主要以硬度和保水性为指标探讨凝胶的质构,在不同的TG酶用量、反应时间和保温温度的条件下研究TG酶对鸡肉肉糜凝胶特性的影响。结果表明,添加0.25%的TG酶,添加后45℃保温2h对鸡肉肉糜的作用效果最好。
|
| 关 键 词： | TG酶 鸡肉肉糜 保水性 硬度 |
Effect of Transglutaminase on Gel Properties of Chicken Emulsion |
| |
| LI Xian-bao,LIU Wei.Effect of Transglutaminase on Gel Properties of Chicken Emulsion[J].Journal of Anhui Science and Technology University,2010,24(3):9-12. |
| |
| Authors: | LI Xian-bao LIU Wei |
| |
| Institution: | LI Xian-bao,LIU Wei (College of Food and Drug,Anhui Science and Technology University,Fengyang 233100,China) |
| |
| Abstract: | The hardness and water-holding capacity were measured to study the textrue of chicken emulsion and the effect of different concentration of transglutaminase(TG),temperature and time condition on gel properties of chicken emulsion.The results showed that the best quality of chicken emulsion was obtained by adding 0.25% transglutaminase,and treating at 45℃for 2 hours. |
| |
| Keywords: | Transglutaminase Chicken emulsion Water-holding capacity Hardness |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
