SODIUM CASEINATE AND SKIM MILK GELS FORMED BY INCUBATION WITH MICROBIAL TRANSGLUTAMINASE

被引：104

作者：

NONAKA, M ^{[1
]}

SAKAMOTO, H ^{[1
]}

TOIGUCHI, S ^{[1
]}

KAWAJIRI, H ^{[1
]}

SOEDA, T ^{[1
]}

MOTOKI, M ^{[1
]}

机构：

[1] AJINOMOTO CO INC,FOOD RES & DEV LABS,KAWASAKI KU,KAWASAKI,KANAGAWA 210,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 05期

关键词：

SKIM MILK; GELS; DAIRY; SODIUM CASEINATE; TRANSGLUTAMINASE;

D O I：

10.1111/j.1365-2621.1992.tb11302.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Several suspensions and emulsions containing commercial sodium caseinate or skim milk were gelatinized by Ca2+-independent microbial transglutaminase treatment. The characteristics of the gels were largely affected by the enzyme concentrations employed. For caseinate gels generally the higher enzyme concentration gave steep decreases in breaking strength, strain and cohesiveness of the gels. The creep tests on emulsified gels prepared to two different enzyme concentrations showed that the gel made with a higher enzyme concentration was the more viscoelastic. For skim milk gels, the enzyme treatment in higher concentration caused substantial increase of the breaking and hardness while the strain and cohesiveness had little or no changes.

引用

页码：1214 / &