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Research of Immobilized Transglutaminase in Stirred Actinidia Arguta Fruit Yogurt
Author(s): 
Pages: 209-212
Year: Issue:  5
Journal: Food and Fermentation Industries

Keyword:  谷氨酰胺转氨酶 固定化酶 搅拌型果肉酸奶 软枣猕猴桃;
Abstract: 研究了利用固定化谷氨酰胺转氨酶生产搅拌型软枣猕猴桃果肉酸奶的工艺条件,即固定化酶添加量30 g/L,接种量3.5%,果肉添加量35 g/L,42℃下发酵3.5 h;与未添加谷氨酰胺转氨酶的酸奶相比,其持水力、表观黏度和贮藏黏度分别提高了139.2%、32.9%和42.9%,乳清析出率降低了38.5%。同游离酶相比,固定化谷氨酰胺转氨酶的操作稳定性较高,连续使用8次,酶活仍保持在80%以上。
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