食品酶制剂对冷冻面团流变学和微结构的影响  

Effect of food enzymes on rheological and micro structural properties of frozen doughs

作　　者：袁永利[1] 黄卫宁[1] 邹奇波 

机构地区：[1]江南大学食品学院食品科学与安全教育部重点实验室,江苏无锡214036 [2]福临门大家庭食品有限公司,江苏张家港215634

出　　处：《食品与机械》2006年第6期30-33,共4页Food and Machinery

基　　金：国家自然科学基金项目(项目编号:20576046)

摘　　要：应用动态流变仪,Brabender拉伸仪,扫描电子显微镜(SEM)研究了葡萄糖氧化酶和谷氨酰胺转胺酶对冷冻面团粘弹模性量粘弹模量,抗拉伸阻力R5及微结构影响。空白面团(未加添加剂),含有葡萄糖氧化酶面团和含有谷氨酰胺转胺酶面团于-18℃冷冻贮藏7,21,35d,随冷冻贮藏时间延长,面团弹性模量(G′)降低。在同一冷冻贮藏时期内空白面团弹性模量最小,添加葡萄糖氧化酶面团弹性模量最大;含有葡萄糖氧化酶和含有谷氨酰胺转胺酶面团抗拉伸阻力R5大于空白面团。葡萄糖氧化酶和谷氨酰胺转胺酶使新鲜面团(未冷冻面团)面筋网络增强,淀粉颗粒镶嵌于交错的面筋网络之间,在-18℃经过35d冷冻贮藏,空白面团面筋网络不再连续,支离破碎,并与淀粉颗粒分离,而且面筋膜变薄。含有葡萄糖氧化酶和含有谷氨酰胺转胺酶面团依然有大量连续面筋网络存在。葡萄糖氧化酶和谷氨酰胺转胺酶抑制了面团弹性模量和抗拉伸阻力R5的恶化,而且抑制冰晶对面团中面筋三维网络结构的破坏。The effects of glucose oxidase and transglutaminase on frozen doughs were investigated. The storage and loss modulus, resistance to extension at 5 cm and microstructure were determined using a dynamic rhemneter, Brabender Extcnsograph, and a scanning electron microscopy （SEM）. Control dough （without any additives）, dough with glucose oxidase, and dough with transglutaminase were stored at - 18℃ for 7,21 and 35days. The results showed that after storage, the storage modulus （G＇） of the dough decreased. However, the storage modulus （G＇） was the lowest for control dough and the highest for dough with glucose oxidase for each storage period. Resistance to extension at 5 cm of the dough with glucose oxidase and dough with transglutaminase was higher than that of control dough. Glucose oxidase and transglutaminase strengthened a fresh dough （non-frozen dough） structure. The starch granules embedded in the gluten network. After 35 days of frozen storage at -18 ℃, the gluten matrix in the control dough appeared less continuous, mote disrupted, and separated from the starch granules, and the gluten film was also thinner. Dough with glucose oxiduse and dough with transglutaminase had a less fractured gluten network. Glucose oxidase and transglutaminase restricted the deterioration of the storage modulus and resistance to extension at 5 cm, could restricted ice crystallization and recrystallizatiun to damage dough network.

关 键 词：冷冻面团 葡萄糖氧化酶 谷氨酰胺转胺酶 面团流变学 面团微结构 

分 类 号：TS202.3[轻工技术与工程—食品科学]