复合改性玉米粉的制备研究

Study on preparation of composite modified corn flour

以植物乳杆菌和谷氨酰胺转氨酶的添加顺序不同设计三种不同的工艺路线,以保水力和谷蛋白溶胀指数为指标,从中选出最佳复合改性工艺路线,以植物乳杆菌和谷氨酰胺转氨酶同时作用的结果较好。在最佳工艺路线确定的基础上,研究复合比例对保水力和谷蛋白溶胀指数的影响,得出最佳复合比例为3/3(v/v)。同时测定在最佳复合比例条件下所得玉米粉的凝胶特性,得出玉米粉经复合改性凝胶特性得到改善;玉米粉的膨胀率、保水力、透光性提高,凝沉性下降。

Three different preparation route were designed in terms of the adding order of transglutaminase and Lactobacillus plantarum. As the index of water retention capacity and the swelling index of glutenin,the optimum route was obtained that was transglutaminase and Lactobacillus plantarum added simultaneously. In base of the best route,the composite ratio was attached that was transglutaminase/Lactobacillus plantarum 3/3 （at a ratio of volume）. In the same time, the gel properties of corn obtained in the optimum composite ratio condition were analyzed,and the results showed the gel properties were improved, manifesting at the swelling power, water retention capacity and transparency increasing and the retrogradation decreasing.