2012•Food and MachineryRequires access
Study on processing for improve quality of yogurt through crosslinked by transglutaminase
Ruixia Gu
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Abstract
Transglutaminase can improve the gel strength of yoghurt.The method of response surface analysis was adopted.The results showed that optimum conditions were as follows: enzyme addition amount was 0.86 g/L,hydrolysis temperature was 44 ℃,and hydrolysis time was 43 min.Under the above mentioned conditions,the experimental gel strength was 0.306 N.Compared with the control group,the gel strength raised 229%.