谷氨酰胺转胺酶对荞麦方便面品质的影响

Effects of transglutaminase on the quality of fried instant buckwheat noodle

荞麦具有多种营养成分与保健功能,但因其不能形成良好的面筋结构而在方便面加工中受到限制。该文研究了谷氨酰胺转胺酶(TG,酶活100U/g)用量对荞麦方便面面团加工品质和食用品质的影响。结果表明,一定量的TG可以缩短蒸面时间和复水时间,改善方便面的韧性、黏性、硬度、胶性、咀嚼性、断裂力,表现为面条弹性和韧性增大。TG的加入可以将油炸荞麦方便面的含油率降低17%～29%左右,但是TG用量对含油量的影响并无一定规律可循。随着荞麦粉加量的增大,TG的最佳用量增大。荞麦粉加量为25%、30%、35%、40%时的TG最佳用量分别是0.29%、0.33%、0.37%、0.37%,分别相当于0.29、0.33、0.37、0.37U/g。

Buckwheat has high value in nutrients and functional components. However, it can not be processed into instant noodle because it can’t form good gluten network. In order to optimize the transglutaminase dose to improve the quality of fried instant buckwheat noodle, the effects of transglutamiase （TG） dose on the processing and quality of fried instant noodle made from mixture of buckwheat and wheat flour were studied. Results showed that at certain using dosage, TG could shorten the steaming time and rehydration time, enhance the instant noodle quality of elasticity, adhesiveness, hardness, cohesiveness, chewiness and fracture force, and decrease the oil content in fried instant noodle. However, the effect of TG on the oil content did not show definite relationship in the tested levels. The optimal TG using dosage increased with the buckwheat content. When buckwheat content in flour mixture was 25%, 30%, 35% and 40%, the optimal TG using dosage was 0.29%, 0.33%, 0.37% and 0.37%, respectively, corresponding to 0.29, 0.33, 0.37 and 0.37 U/g.