转谷氨酰胺酶对玉米面团加工特性的影响

Effect of Different Transglutaminase Addition on Corn Dough Properties

考察不同转谷氨酰胺酶(TGase)添加量对玉米面团(玉米粉添加量质量分数为30%)的流变特性、微观结构、保水力和质构性质的影响,并对所制面条的烹调损失率进行分析。结果表明,当酶的添加量为50~150 U/g面粉时,玉米面团的弹性模量和黏性模量显著增加;保水力增加了32.6%~46.4%;质构分析结果表明,玉米鲜湿面条的硬度、弹性和咀嚼性显著增加,咀嚼性增加了1.56~6.11倍。扫描电镜分析结果表明,玉米面团的微观结构发生了变化,表现为蛋白质发生了交联的同时,淀粉的分布状态也发生了改变。蒸煮得率从194%提高到206%。可以看出,添加TGase有利于改善玉米面团及所制面条的品质。

The effects of different transglutamine(TGase)addition on the rheological,microstructural properties,water retention capacity and texture profile of the dough were investigated,and the cooking ratio and cooking loss ratio of the noodles were also analyzed.The dough contained 30%of corn flour(dry base),wheat flour and other kinds of proteins.The results showed that when TGase addition amount was 50-150 U/g flour,the storage modulus and loss modulus values of the prepared dough were increased significantly with the addition of the TGase,and the water retention of the dough increased by 32.6%-46.4%.The texture profile analysis results showed that the hardness,elasticity and chewiness of fresh prepared noodles from the dough increased significantly,and the chewiness increased by 1.56-6.11 folds.SEM results showed that the microstructure of corn dough modified,i.e.,the protein had been crosslinked and the starch distribution was also changed.At the same time,the swelling ratio increased from 194%to 206%.It can be seen that the addition of TGase is beneficial to improve the quality of corn dough and the prepared noodles.