关键词: 谷氨酰胺转胺酶, 奶酪, 应用, 数学模型, 响应面

Abstract: In order to develop an optimal application condition of transglutaminase (TG) in the preparation of cheese, TG addition amount, reaction temperature and reaction time were selected as the major factors to explore their effects on the yield, hardness and elasticity of cheese by response surface methodology. Results indicated that increased TG addition amount and temperature could result in the increase of the yield and hardness of cheese as well as an initial decrease and final increase in elasticity. However, reaction time revealed less effect on the yield and hardness of cheese; the elasticity of cheese revealed a first decrease and a following increase due to the extension of reaction time. The optimal process parameters were TG addition amount of 0.59 g/100 mL, reaction temperature of 45 ℃ and reaction time of 22.88 min. Under the optimal process conditions, the yield of cheese was up to 119.25%, which was greatly agreement with the predicted value (122.70%) from the regression model.

Key words: transglutaminase, cheese, application, mathematical model, response surface methodology