超声辅助酶法改性玉米粉及其质构特性研究

Structural and Texture Properties of Corn Flour Treated with Ultrasonic-Assisted Enzyme

采用超声辅助酶法改性玉米粉,通过单因素和响应面试验研究超声时间、转谷氨酰胺酶(Transglutaminase,TGase)添加量和反应时间等因素对玉米粉质构特性的影响,利用综合加权评分确定最佳工艺条件。采用扫描电子显微镜对不同改性方法得到的玉米粉颗粒形貌进行观察。结果表明:在超声时间30 min、TGase添加量0.6%和酶反应时间75 min的条件下,玉米面团的黏弹性、回复性等质构特性得到一定程度的提升,综合加权评分最高,黏性和回复性分别增加了63.8%和74.0%,弹性增加了1.73倍。扫描电子显微镜观察结果显示:经超声辅助酶解处理后的玉米粉颗粒表面出现孔洞和裂解现象,有利于TGase与玉米粉中的蛋白质充分交联。综合上述结果,超声辅助酶法改性能提高玉米面团的质构特性,改善面团的品质。

The effects of ultrasonic time,transglutaminase(TGase)addition amount and reaction time on the texture characteristics of maize flour were studied by univariate and response surface experiments,and the optimal process conditions were determined by comprehensive weighted score.Scanning electron microscopy was used to observe the morphology of corn flour particles obtained by different modification methods.The results showed that under the conditions of ultrasonic time of 30 min,TGase addition of 0.6%and enzyme reaction time of 75 min,the viscoelasticity and resilience of corn dough were improved to some extent,and the comprehensive weighted score was the highest.The adhesiveness and resilience of corn dough were increased by 63.8%and 74.0%,respectively,and the springiness was increased by 1.73 times.Scanning electron microscopy results showed that the surface of corn meal particles treated with ultrasonic assisted enzymatic hydrolysis showed holes and cracking phenomena,which was conducive to full cross-linking of TGase and protein in corn meal.In general,the ultrasound-assisted enzymatic modification performance improved the texture characteristics of corn dough and improved the quality of dough.