谷氨酰胺转氨酶对无麸质高水分组织蛋白品质的影响

Effects of Transglutaminase on the Quality Characteristics of Gluten-free High-moisture Textured Protein

为了提高无麸质高水分组织蛋白的品质特性,本研究将不同梯度含量的谷氨酰胺转氨酶加入大米蛋白与玉米醇溶蛋白混料中进行挤压实验以进行品质改善,并对组织蛋白进行理化特性的测定与分析。高水分组织蛋白中水分的主要存在形式是不易流动水,低场核磁共振结果表明,谷氨酰胺转氨酶的添加可以促进产品中的结合水转换为不易流动水;随着酶添加量增加,储能模量与损耗模量增大,蛋白结构更趋于稳定。组织蛋白的持水性能与持油性能得到改善,硬度及咀嚼性显著增高(P<0.05),组织化度呈现先增高后降低的趋势,且酶质量分数为0.5%时,产品组织化度达到最大值1.58。谷氨酰胺转氨酶可以显著影响高水分组织蛋白的品质,添加质量分数0.2%~0.5%的谷氨酰胺转氨酶能促进产品形成丰富的纤维结构,使产品具有更好的品质。

In order to improve the quality characteristics of gluten-free high-moisture textured protein,in this study,transglutaminase was added with different gradient contents to the mixture of rice protein and Zein for extrusion experiments to improve the quality,and the physicochemical properties of tissue proteins were determined and analyzed.The main form of water in high-moisture textured protein was not easy to flow,and the low-field NMR results indicated that the addition of transglutaminase promoted the conversion of bound water in the product to water which was not easy to flow.With the increase of enzyme addition,the storage modulus and the loss modulus increased,and the protein structure became more stable.The water holding capacity and oil holding capacity of high-moisture textured protein were improved,the hardness and chewiness were significantly increased(P<0.05),the texture degree showed a trend of first increasing and then decreasing,and the degree of organization of the product reached the maximum value of 1.58 at 0.5%enzyme addition.In conclusion,transglutaminase significantly affected the quality of high-moisture textured protein,and the addition of 0.2%-0.5%transglutaminase can promote the formation of rich fiber structure of the product,so that the product had better quality.