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- Title
Optimization of the gel system of glutamine transaminase and sodium caseinate on the quality of meatballs.
- Authors
WANG Chunxiao; WANG Yabin; QIAO Yu; XIAO Jing
- Abstract
Glutamine aminotransferase can form a better gelation with protein crosslinking and has a wide range of roles in the food industry. In this paper singlefactor experiment and response surface method were used to analyze the effects of enzyme addition temperature and pH on the gel strength of sodium caseinate. The optimum enzyme addition was finally determined to be 140U/g, temperature 41°C, pH=8.0 and gel strength 746.51. Applying this process condition to meatballs, the gel strength of beef balls and pork balls was better.
- Subjects
SODIUM caseinate; GLUTAMINE; MATHEMATICAL optimization; PROTEIN crosslinking; MEATBALLS; FOOD industry
- Publication
China Food Additives, 2021, Vol 32, Issue 10, p53
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2021.10.008