摘要
研究利用转谷氨酰胺酶的交联作用以改善谷朊粉的凝胶特性，分别探讨了酶浓度、谷朊粉质量分数、反应时间、反应温度和反应时间对谷朊粉凝胶特性的影响。结果表明：谷朊粉形成凝胶的最低质量分数为16％，且当酶浓度为7～9U／（g谷朊粉），谷朊粉质量分数为20％，反应时间为1～2h，反应温度为30～40℃，pH值为2．5—3．5时，谷朊粉形成的凝胶质量最好。
The gelation properties of vital wheat gluten improved by cross linker of microorganism transglutaminase was studied. The five factors, including concentration of transglutaminase, gluten concentration, reaction time, reaction temperature and impact of the reaction time on gelling characteristics of vital wheat gluten are discussed separately. The results show that the lowest gelling mass fraction formed by gluten is 16%, if the concentration of transglutaminase is 7 - 9 U/g gluten, the gluten concentration is 20%, the reaction time is 1 - 2 h, and the reaction temperature is 30 - 40℃. As pH is 2.5 - 3.5, the gelling mass fraction formed by gluten is best.
出处
《粮食与饲料工业》
CAS
北大核心
2007年第5期16-18,共3页
Cereal & Feed Industry
关键词
凝胶特性
转谷氨酰胺酶
改性
谷朊粉
gelling characteristics
transglutaminase
modification
vital wheat gluten
