摘要
本文利用谷氨酰胺转胺酶(MTG)对谷朊粉(WG)进行改性,并将改性后的WG添加到低筋小麦面粉中,对面粉的流变学特性进行了系统的研究。结果表明:改性WG的凝胶性、乳化性、乳化稳定性、发泡性、泡沫稳定性分别比对照提高了96.7%、43.5%、39.1%、32.0%和75.9%。将改性谷朊粉添加到低筋面粉中,面粉的吸水率、稳定时间、形成时间、评价值、抗延伸性阻力50mm和Max处,分别比对照提高了7.2%、369.6%、121.7%、19.6%、184.3%和150.6%;软化度、延伸性分别比对照降低了63.6%和57.2%。MTG对WG中的球蛋白、醇溶蛋白、麦谷蛋白有交联作用,其中对麦谷蛋白的交联作用最明显。
Wheat gluten （WG） is modified by tansglutaminase in this paper. The gelatin, emulsification, emulsion stability,foaming properties, foam stability of WG increased separately by 96.7%, 43.5%, 39.1%, 32.0% and 75.9% compared with that of control. Modified WG is added to low wheat gluten flour. Water absorption, stable time, development time, valorimeter value, resistance to extension 50mm and max of the low wheat gluten flour raised separately by 7.2%, 369.6%, 121.7%, 19.6%, 184. 3% and 150.6% compared with that of eontrot Softening dough and extensibility decreased separately by 63.6%% and 57.2% compared with that of control. There are cross-links of globulin, prolamine and glutenin of modifieated WG, the cross-link of glutenin is most obvious.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期102-105,共4页
Food Science
基金
辽宁省科技厅科技攻关项目(2004205001)
辽宁省教育厅项目(2005369)
沈阳农业大学中
青年硕士导师项目
关键词
谷朊粉
改性
谷氨酰胺转胺酶
功能性
流变学特性
wheat gluten
modification
transglutaminase
functional properties
rheology character
作者简介
张春红（1968-），女，副教授，博士，主要从事植物蛋白质、酶工程方面的研究。
