Abstract：Meatballs with the addition of textured soy protein were enzymatically modified with transglutaminase for
the purpose of quality improvement. One-factor-at-a-time method and response surface analysis were used to investigate
the effects of various hydrolysis conditions on the quality of meatballs. Enzyme dose was found to be the most important
hydrolysis conditions followed by temperature and time. The optimum hydrolysis conditions were determined to be
hydrolysis at 53 ℃ for 122 min with an enzyme dose of 0.3%. The sensory score of the resulting modified meatballs was
22.5, which was increased by 0.8 compared with the control without modification. To sum up, transglutaminase is a useful
tool to effectively improve the quality of textured soy protein meatballs and thus deserves development and application.
迟玉杰；景言；李冰. 转谷氨酰胺酶改善大豆组织蛋白肉丸品质[J]. 肉类研究, 2013, 27(4): 5-9.
CHI Yu-jie;JING Yan;LI Bing. Improving the Quality of Textured Soy Protein Meatballs with Transglutaminase. Meat Research, 2013, 27(4): 5-9.
2013, Vol. 27 
