谷氨酰胺转氨酶处理对鸭血豆腐品质的影响
|
摘要
采用物性分析仪、高精度分光测色仪、低场核磁共振分析仪及扫描电子显微镜等技术手段,研究谷氨酰胺转氨酶添加量和保温时间对鸭血豆腐持水能力、质构特性、颜色的影响。在单因素试验基础上,以酶添加量和保温时间为正交试验设计因素水平,以蒸煮损失率为指标,确定最佳酶处理方式:谷氨酰胺转氨酶添加量为0.25%,40℃下保温30min。通过弛豫时间与水分分布、全质构、微观结构的测定证实,该水平下谷氨酰胺转氨酶的添加可以显著提高鸭血豆腐的持水性、改善鸭血豆腐的胶着性和内聚性。
In order to improve the quality of duck blood tofu,the effect of transglutaminase on the duck blood gel properties was studied.The effects of transglutaminase dosage and holding time on the water holding capacity,texture and color of duck blood tofu were studied by means of physical property analyzer,highprecision spectrophotometry color analyzer,low-field nuclear magnetic resonance analyzer and scanning electron microscope.On the basis of single factor experiment,the optimum enzyme treatment method was determined by orthogonal design factor level of enzyme addition amount and holding time,and the steaming loss rate was taken as index.The best enzyme treatment method was determined as follows:the amount of transglutaminase added was 0.25% and kept at 40 ℃for 30 minutes.The results of relaxation time,water distribution,texture and microstructure showed that the addition of transglutaminase could significantly improve the water holding capacity,adhesion and cohesion of duck blood tofu at this level.
In order to improve the quality of duck blood tofu,the effect of transglutaminase on the duck blood gel properties was studied.The effects of transglutaminase dosage and holding time on the water holding capacity,texture and color of duck blood tofu were studied by means of physical property analyzer,highprecision spectrophotometry color analyzer,low-field nuclear magnetic resonance analyzer and scanning electron microscope.On the basis of single factor experiment,the optimum enzyme treatment method was determined by orthogonal design factor level of enzyme addition amount and holding time,and the steaming loss rate was taken as index.The best enzyme treatment method was determined as follows:the amount of transglutaminase added was 0.25% and kept at 40 ℃for 30 minutes.The results of relaxation time,water distribution,texture and microstructure showed that the addition of transglutaminase could significantly improve the water holding capacity,adhesion and cohesion of duck blood tofu at this level.
引文
[1]李鹏,王宝维,孙京新.超声波处理对鸭血豆腐品质的影响[J].肉类工业,2017(6):30-33.
[2]郑亚美,王宇,尚永彪.酶法制备猪血热诱导凝胶的配方优化[J].食品科学,2013,34(22):322-326.
[3]LI Qing-chen,GUI Ping,HUANG Zhan,et al.Effect of transglutaminase on quality and gel properties of pork and fish mince mixtures[J].Journal of Texture Studies,2018,49(1):56-64.
[4]陈菲.鸭血豆腐加工工艺优化及品质改善技术研究[D].南京:南京农业大学,2012.
[5]王芳,贾万利,李会珍.谷氨酰胺转胺酶对猪血浆蛋白凝胶特性的影响[J].食品研究与开发,2013(8):52-56.
[6]ROHRER G A,NONNEMAN D J,MILLER R K,et al.Association of single nucleotide polymorphism(SNP)markers in candidates genes and QTL regions with pork quality traits in commercial pigs[J].Meat Science,2012,92(4):511-518.
[7]杨明,文勇立,王建文,等.牦牛与黄牛背长肌与肱二头肌宰后色差变化及差异性分析[J].食品科学,2009,30(19):104-108.
[8]WANG Peng,XU Xing-lian,HUANG Ming,et al.Effect of pH on heat-induced gelation of duck blood plasma protein[J].Food Hydrocolloids,2014,35(1):324-331.
[9]MAJUMDAR R K,SAHA A,DHAR B,et al.Effect of garlic extract on physical,oxidative and microbial changes during refrigerated storage of restructured product from Thai pangas(pangasianodon hypophthalmus)surimi[J].Journal of Food Science&Technology,2015,52(12):7 994-8 003.
[10]HAN Min-yi,ZHANG Ying-jun,FEI Ying,et al.Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel[J].European Food Research&Technology,2009,228(4):665-670.
[11]李银,李侠,张春晖,等.利用低场核磁共振技术测定肌原纤维蛋白凝胶的保水性及其水分含量[J].现代食品科技,2013(11):2 777-2 781.
[12]杨雪松,孙杨赢,潘道东,等.阿拉伯胶、瓜尔豆胶复配对鸭血凝胶特性的影响[J].食品科学,2018,39(5):26-32.
[2]郑亚美,王宇,尚永彪.酶法制备猪血热诱导凝胶的配方优化[J].食品科学,2013,34(22):322-326.
[3]LI Qing-chen,GUI Ping,HUANG Zhan,et al.Effect of transglutaminase on quality and gel properties of pork and fish mince mixtures[J].Journal of Texture Studies,2018,49(1):56-64.
[4]陈菲.鸭血豆腐加工工艺优化及品质改善技术研究[D].南京:南京农业大学,2012.
[5]王芳,贾万利,李会珍.谷氨酰胺转胺酶对猪血浆蛋白凝胶特性的影响[J].食品研究与开发,2013(8):52-56.
[6]ROHRER G A,NONNEMAN D J,MILLER R K,et al.Association of single nucleotide polymorphism(SNP)markers in candidates genes and QTL regions with pork quality traits in commercial pigs[J].Meat Science,2012,92(4):511-518.
[7]杨明,文勇立,王建文,等.牦牛与黄牛背长肌与肱二头肌宰后色差变化及差异性分析[J].食品科学,2009,30(19):104-108.
[8]WANG Peng,XU Xing-lian,HUANG Ming,et al.Effect of pH on heat-induced gelation of duck blood plasma protein[J].Food Hydrocolloids,2014,35(1):324-331.
[9]MAJUMDAR R K,SAHA A,DHAR B,et al.Effect of garlic extract on physical,oxidative and microbial changes during refrigerated storage of restructured product from Thai pangas(pangasianodon hypophthalmus)surimi[J].Journal of Food Science&Technology,2015,52(12):7 994-8 003.
[10]HAN Min-yi,ZHANG Ying-jun,FEI Ying,et al.Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel[J].European Food Research&Technology,2009,228(4):665-670.
[11]李银,李侠,张春晖,等.利用低场核磁共振技术测定肌原纤维蛋白凝胶的保水性及其水分含量[J].现代食品科技,2013(11):2 777-2 781.
[12]杨雪松,孙杨赢,潘道东,等.阿拉伯胶、瓜尔豆胶复配对鸭血凝胶特性的影响[J].食品科学,2018,39(5):26-32.