重组华根霉脂肪酶协同转谷氨酰胺酶提高冷冻面团抗冻发酵特性的研究  

Improvement of Anti-freezing and Fermentation Properties of Frozen Dough by Recombinant Rhizopus chinensis Lipase Combined with Transglutaminase

作　　者：李珍妮[1] 王宏兹 黄卫宁[1] 张峦[1] 贾春利[1] 徐岩 RAYAS-DUARTE Patricia 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]福马咪咪(福建)食品工业有限公司,福建晋江362216 [3]江南大学教育部工业生物技术重点实验室,江苏无锡214122 [4]美国俄克拉荷马州立大学农产品与食品研究中心

出　　处：《食品科学》2011年第17期109-113,共5页Food Science

基　　金：国家自然科学基金项目(31071595;20576046);美国农业部国际合作项目[A-(86269)];国家农业科技成果转化资金项目(2009GB23600520);国家"863"计划项目(2006AA020202)

摘　　要：采用差示扫描量热仪和F3流变发酵仪研究重组华根霉脂肪酶(RCL)和转谷氨酰胺酶(TG)共同作用对冷冻面团抗冻发酵特性的影响。将面团于-18℃冻藏0、7、21、35d,结果发现:随着冻藏时间的延长,甘油含量有所降低,可冻结水含量增加;引入RCL和TG到冷冻面团中可以显著增加面团中的甘油含量,显著降低面团中可冻结水的含量,减少冰晶体的形成,并且可以提高酵母的存活数。F3流变发酵仪测定面团的发酵流变学特性,结果表明:RCL和TG同时作用可以显著降低冻藏对面团发酵高度的削弱作用,改善酵母的发酵性能和增加面团的持气率。The effects of Rhizopus chinensis lipase（RCL） and transglutaminase（TG） on anti-freezing and fermentation properties of frozen dough during storage were investigated by using differential scanning calorimetry and F3 rheofermentometer.All doughs were stored at-18 ℃ for 7,21 days and 35 days.The results showed that glycerol content was decreased and freezable water content was increased with the increase of frozen storage time.RCL and TG could increase significantly glycerol content of frozen dough.The combined application of RCL and TG prevented the formation of ice crystals during frozen storage by lowering freezable water content in dough,and increased viable yeast cell count.Meanwhile,RCL and TG restricted frozen storage to deteriorate dough development,improved yeast fermentation activity,and increased gas retention of frozen dough.

关 键 词：脂肪酶 转谷氨酰胺酶 冷冻面团 发酵 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]