γ-聚谷氨酸对面团性质及面条质构特性的影响

Effect of γ-PGA on the dough properties and noodle texture

将γ-聚谷氨酸(γ-PGA)按一定比例加入面粉中,研究r-PGA对面团流变性、糊化特性和面条质构特性的影响,并对主要试验指标进行相关性分析.结果表明:添加γ-PGA后,面团流变性各指标均优于空白值,添加量为0.10%~0.15%时面团流变性最好;样品糊化的峰值温度(tp)升高,淀粉热稳定性增大,同时,由于γ-PGA和淀粉竞争性结合自由水,热焓值(ΔH)减小,且添加量0.05%时最小.适量添加γ-PGA可改善面条品质,提高面条坚实度和弹性.相关性分析显示,最大剪切力与添加量和吸水率显著正相关(P<0.05),拉伸比与稳定时间和峰值温度显著正相关(P<0.05),稳定时间与峰值温度极显著正相关(P<0.01),热焓值与胶着性显著正相关(P<0.05).

The rheological and pasting properties of wheat dough and noodle texture with the addition of poly--γ-glutamie acid （γ-PGA） （0.05% , 0.10% , 0.15% , 0.20% , 0.25% ） was evaluated, and the correlation analysis of noodle texture,γ-PGA content and the dough properties was performed. Re- suits showed that the rheological property of dough with γ-PGA was better than that of the blank. The best adding amount for rheological properties was 0. 10% -0. 15%. The peak temperature （tp） of pasting increased, which indicated that the starch with ^-PGA had a better hot stability of paste. Meanwhile, asγ-PGA competes with starch in bonding free water, the heat enthalpy （AH） reduced and reached the minimum value when γ-PGA content was 0.05%. A moderate amount ofγ-RGA can improve noodle chewiness qualities, firmness and elasticity. Correlation analysis showed that noodle firmness was significantly and positively correlated with γ-PGA content and the water absorption of flour （ P 〈 0.05 ）. R/E had remarkable relationship （P 〈 0.05 ） with the stability time and tp as well. While the stability time correlated with tp at the level of 0.05, significant correlation （P 〈 0.01 ） was also found between AH and Gumminess.