The Study Of Transgluminase's Application In Firm Yoghurt

Transgluminase has the ability to improved the food's texture and physical quality. So wecould have the good physical quality's firm yoghurt through added transgluminase.By tested the serum sepeiration,water-holding capachy,surface viscosity,storaged viscosity and sensory evaluation,showed that added transgluminase prevented whey syneresis,improved water-holding capacities,increased viscosity and improved sensory evaluation.The physical quality of firm yoghurt effected by the dosage of transglurninase,transgluminase added in the particular level; When other conditions uncnanged,the reaction temperature higher,the reaction time shorter.By tested,the best method of added transgluminase is:1 transgluminase added when starter added.In the (1) Transgluminase(TG-B):Yiming Fine Chemical Plant; (2) Transgluminase(Tofu)AJINOMOTO; (3) Transgluminase(noodles)):AJINOMOTO.For firm yoghurt,the best is (1),thenthe (3),(2).