Improving technology for cheese tofu using enzyme transglutaminase Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

ISSN:2310-1164

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SEPTEMER 2013 (published: 01.09.2013)

Number 3(17)

Home > Issue > Improving technology for cheese tofu using enzyme transglutaminase

UDC 637.5

Improving technology for cheese tofu using enzyme transglutaminase

Domorackyi S. S., Kurganova E.V.

:mprovement of the technology of soy cheese at the expense of introduction the enzyme transglutaminase to seal structure and increase in release of finished products. The following problems were solved: improvement of the technology of obtaining the soy cheese using enzyme transglutaminase; study of the influence of the enzyme soy protein when heated; research of dependence of the seal structure of the received product of the concentration of the enzyme; explore biochemical, technological, microbiological indicators soy cheese the resulting improved technology.
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Keywords: protein deficiency, tofu, transglutaminase, hypoglycemic effect, type II diabetes.

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