Position: Home > Articles > Enzymatic Production of Heat-Induced Porcine Blood Gels
FOOD SCIENCE
2013,34
(22)
322-326
酶法制备猪血热诱导凝胶的配方优化
作 者：
郑亚美;王宇;尚永彪
单 位：
西南大学食品科学学院
关键词：
猪血凝胶;转谷氨酰胺酶;蒸煮损失率;质构;色泽
摘 要：
以鲜猪血为原料,研究在猪血凝胶制备过程中转谷氨酰胺酶(TG)添加量、NaCl添加量及血水比对猪血凝胶蒸煮损失率、质构特性、色泽的影响。结果表明:添加TG能显著提高猪血凝胶品质,且TG添加量在0.2%左右时为最佳,当TG添加量大于0.2%时,血凝胶品质显著下降,蒸煮损失明显增加且伴有严重的起泡现象。NaCl浓度0.3mol/L、血水比控制在1:2.4(V/V)时所形成的猪血凝胶质构特性、保水性、色泽较好。
译 名：
Enzymatic Production of Heat-Induced Porcine Blood Gels
作 者：
ZHENG Ya-mei;WANG Yu;SHANG Yong-biao;College of Food Science,Southwest University;Chongqing Special Food Programme and Technology Research Center;
关键词：
pork blood gel;;transglutaminase(TG);;cooking loss;;texture;;color parameters
摘 要：
This study reports on the use of transgluminase(TG) for enzymatic preparation of heat-induced porcine blood gels from fresh porcine blood.Various experimental conditions,such as TG dosage,the amount of added NaCl and blood-to-water ratio were investigated for their influence on cooking loss,textural properties and color of heat-induced porcine blood gel.Results indicated that the textural properties of heat-induced porcine blood gels exhibited a significant enhancement when added with 0.2% of TG.The heat-induced gels revealed significantly deteriorated quality,an evident increase in cooking loss and a severe foaming phenomenon when more TG was added.The heat-induced gels formed at NaCl concentration of 0.3 mol/L and a blood-to-water ratio of 1:2.4(V/V) had good textural properties,water-holding capacity and color.
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