Optimization of gelatine gel preparation from New Zealand hoki (Macruronus novaezelandiae) skins and the effect of transglutaminase enzyme on the gel properties
作者： Nor Fazliyana Mohtar , Conrad O. Perera , Siew-Young Quek , Yacine Hemar
DOI: 10.1016/J.FOODHYD.2012.10.011
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摘要: Abstract Response Surface Methodology (RSM) was adopted to optimize the preparation of NZ hoki (Macruronus novaezelandiae) gelatine gels treated with Transglutaminase (TGase) and some rheological properties were characterized. The optimum concentration enzyme [X1] 3.33 mg/g, incubation time, [X2] 30 min, temperature, [X3] 37 °C. calculated gel strength achieved by RSM in very good agreement experimental value. addition TGase at increased from 197 ± 5 g 278.2 ± 0.19 g melting point 21.4 ± 0.8 °C 25.9 ± 0.1 °C. increase G' values indicated formation firmer changes G" temperature showed point.
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