In this paper,based on studying the formation of soybean curd by traditional chemical coagulant,the effects of microbial transglutaminase(MTG)on tofu gel properties and quality were studied.

• 研究了在豆腐制作过程中传统的化学凝固剂对豆腐品质影响的基础上,利用微生物转谷氨酰胺酶(MTG)对豆腐的品质进行改良。